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Cinnamon

Botany, Agronomy, Chemistry and Industrial Applications

Ranjith Senaratne; Ranjith Pathirana

978-3-030-54426-3

2020
Edition 1
- First book ever published on True Cinnamon (Cinnamomum zeylanicum Blume; synonym Cinnamomum verum (J Presl.) dealing comprehensively with the latest advances of its botany, genetics and biotechnology, agronomy, chemistry, pharmacology and industrial applications
- Chapters on historical and ethno-botanical aspects of cinnamon trade will be of particular interest to readers that enjoy the history and commerce of food science
- Specific focus on the molecular characterization, genetic barcoding and chemical profiling of True Cinnamon. These studies differentiate True Cinnamon from Cassia Cinnamon; the latter contains high content of coumarin which is carcinogenic. At present, both True Cinnamon and Cassia are sold as cinnamon in the global market. Consumer is not aware of the health hazards associated with regular consumption of Cassia as a spice
€340

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