Cinnamon and Cassia, the "Spices of Life", together constitute one of the most widely used group of spices. A comprehensive volume, Cinnamon and Cassia: Genus Cinnamomum explores in detail Srilankan cinnamon, Chinese cassia, Indonesian cassia, Indian cassia, camphor, and also the important related and useful spices of Cinnamomum. The introdu

Cinnamon is the common name for the spice obtained from the dried inner bark of several species of the genus Cinnamomum in the Lauraceae family. In world trade, Cinnamomum cassia (L.) J. Presl Cinnamomum burmannii dominate, but it is of a different quality to ‘true’ or ‘Ceylon’ cinnamon produced from Cinnamomum zeylanicum Blume (C. verum J. Presl), with the latter much easier to process, giving a more delicate, sweeter flavor with nuances of clove, but more importantly with only traces (often below detection thresholds) of coumarin, compared with 5–7 g/kg in other species. Cinnamon has been a popular and expensive spice in many civilizations, including ancient Egypt, Rome and in 14th and 15th century Europe, where it was used primarily to preserve meat for its antibacterial properties, fine aroma and flavor. Ancient Egyptians used cinnamon in mummification process due to its antibacterial properties and fragrance. The quest for cinnamon brought many explorers to Ceylon, whose ancient history is intertwined with the cinnamon trade. Ancient Egyptians and Romans used cinnamon as a valued spice and as an incense. In recent years, much research has been conducted in crop improvement, processing and value addition in cinnamon. In addition to direct use as a condiment/spice, cinnamon has found a multitude of uses in the food and beverage, traditional medicine, pharmacology, nutraceutical and cosmetics industries. Ceylon cinnamon is unique in that oils distilled from the bark (major constituents are cinnamaldehyde and oleoresins), leaf (eugenol is the major constituent used in dentistry, perfumes, flavorings and as an antioxidant) and roots (camphor) have different industrial uses. Cinnamaldehyde is now a proven natural bactericide widely used in food and beverage industry, effective against Salmonella spp. and Escherichia coli. Thus, it has become an important natural component of organic fruit and vegetable juices to enhance microbial safety of these nutritious beverages. Because of its manifold uses, cinnamon is an important crop. There have been many recent publications on its ethnobotany, genetics, crop improvement, agronomy, processing, biotechnology, chemistry, food and medicinal uses, and industrial applications. However, one book condensing all these findings is lacking. Our publication, with chapters devoted to all these aspects of cinnamon written by experts in these fields, condenses current knowledge into a single source and contribute to the advancement and dissemination of knowledge and technology. Contributors to the book constitute internationally renowned senior scientists and academics with hands-on experience as well as movers and shakers of industry, thereby striking a right balance between theory and practice. Therefore it is a valuable source for students, teachers, scientists, planners policy makers, practicing agriculturists and industrialists, and a prized acquisition to any library in higher education institutions, R & D institutions and public and private sector institutions in agriculture and allied fields.

Jill Winger, creator of the award-winning blog The Prairie Homestead, introduces her debut The Prairie Homestead Cookbook, including 100+ delicious, wholesome recipes made with fresh ingredients to bring the flavors and spirit of homestead cooking to any kitchen table. With a foreword by bestselling author Joel Salatin The Pioneer Woman Cooks meets 100 Days of Real Food, on the Wyoming prairie. While Jill produces much of her own food on her Wyoming ranch, you don’t have to grow all—or even any—of your own food to cook and eat like a homesteader. Jill teaches people how to make delicious traditional American comfort food recipes with whole ingredients and shows that you don’t have to use obscure items to enjoy this lifestyle. And as a busy mother of three, Jill knows how to make recipes easy and delicious for all ages. "Jill takes you on an insightful and delicious journey of becoming a homesteader. This book is packed with so much easy to follow, practical, hands-on information about steps you can take towards integrating homesteading into your life. It is packed full of exciting and mouth-watering recipes and heartwarming stories of her unique adventure into homesteading. These recipes are ones I know I will be using regularly in my kitchen." - Eve Kilcher These 109 recipes include her family’s favorites, with maple-glazed pork chops, butternut Alfredo pasta, and browned butter skillet corn. Jill also shares 17 bonus recipes for homemade sauces, salt rubs, sour cream, and the like—staples that many people are surprised to learn you can make yourself. Beyond these recipes, The Prairie Homestead Cookbook shares the tools and tips Jill has learned from life on the homestead, like how to churn your own butter, feed a family on a budget, and experience all the fulfilling satisfaction of a DIY lifestyle.

Spices can be classified as major spices, like Black pepper, Cardamom, Turmeric, Ginger etc, and minor spices and condiments, and tree spices. This book will discuss exclusively minor spices and condiments. Spices constitute a very important group of agricultural products, which, since antiquity, have been considered indispensable in the culinary art of flavoring foods. The history of spices is very much entwined with the history of mankind. And, some spice crops like Black pepper predominates in the family of spices. In fact, colloquially, it is called “King”of spices and, another, Cardamom, is called the “Queen”of spices. There is worthwhile amount of published work, on these in addition to Turmeric and Ginger. Both ISO (International Organization for Standardization) and ISI (Indian Standards Institution) (now BIS (Bureau of Indian Standards)) experts concluded, after considerable deliberations, that there is no clear-cut division between “spices” and “çondiments”, and, as such, they have been clubbed together. The term “Spices and Condiments” applies to such natural plant or vegetable products or mixtures, thereof, used in whole or ground form, mainly for imparting flavor, aroma and piquancy to foods and also for seasoning of foods and beverages like soups etc. A detailed survey of published literature proves that there are a number of minor spices, which have tremendous commercial potential, globally. And, an authentic book on these will not only serve as an important guide to the academic community, but, also provide a fillip to industry involved in value addition.

Modern Unique Treats to Give Your Oven a Break This new take on mix, place and refrigerate takes no-bake treats to another level with indulgent flavors. Go beyond traditional desserts with Julianne Bayer’s easy-to-follow recipes that span over many categories with distinctive and contemporary takes on classics that are bound to please any palate. Create exceptional flavors with desserts such as S’mores Lasagna, Peanut Butter and Banana Icebox Cake, Brownie Batter Cheesecake, Coconut Lime Cookie Truffles and Dulce De Leche Pie. Wow your friends and family with extraordinary desserts that pack a punch of flavor without complicated ingredients or tricky cooking techniques.

Contains information on prescription and non-prescription drugs, home remedies, drug interactions, vitamins, etc.

Modern processed foods are, literally, making us sick and overweight. Eating Pure in a Processed Foods World® is designed to help you turn back the hands of time and discover the original, healthy way of eating delicious, pure and natural foods.This resource book is packed full of gardening tips, step-by-step directions for canning, freezing and dehydrating; and over 300 recipes that are good for you and delicious, too! Learn why and how to avoid the foods that can adversely affect your health, and discover the many benefits of home-style cooking by planning your meals around fruits and vegetables.Authors, Joyce Kaping and Colleen Anderson, have put their heart and soul into this book and share with you years of gardening and preserving experience, as well as hundreds of healthy, tasty recipes they have created while on their own personal journey to better health.