This comprehensive volume describes Srilankan (Ceylon) cinnamon, Chinese cassia, Indonesian cassia, Indian cassia, camphor and other useful spices of the Cinnamomum plant. Cinnamon and cassia are known as "Spices of Life" in the countries that use traditional methods to produce them, and they are intimately connected with the social life of the people in the producing countries. In addition to an extensive bibliography of more than 750 references, Cinnamon and Cassia: Genus Cinnamomum includes an appendix listing recipes that contain cinnamon or cassia as an ingredient. Cinnamon and Cassia: Genus Cinnamomum will be an invaluable companion to all spices workers and students, as well as to those engaged in the study, cultivation, marketing, processing or product development of cinnamon and cassia. This is the only major reference book available on these important spices.