Abstract
Cassia (Jangli dalchini) and true cinnamon (dalchini or darchini) are very poplar spices commonly used in the Indian dietary. The term dalchini, which has come to stay in the Indian parlance, is actually a derivative from the Arabian term “Dar-al-chini”, meaning, the wood (or bark) of China- one of the oldest and largest producers of Cassia, so well known in global commerce. Several reports indicate that cinnamon is the oldest spice known to mankind. Records show that it was known to the Egyptians even 2000 years BC. European and Arabian travelers/writers confirm the trade in cinnamon and Cassia from Sri Lanka, Seychelles, China, Vietnam, Madagascar, Indonesia and West Coast of India to other countries. Chinese motioned them in their earliest herbals, as well.
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References
Hussain A, Virmani OP, Popli SP, Misra LN, Gupta MM, Srivastava GN, Abraham Z, Singh AK (1992) Directory of Indian medicinal plants. Central Institute of Medicinal and Aromatic Plants (CIMAP), Lucknow, India
Krishnamoorthy B, Rema J (1994) Air layering in cassia. J Spices Aromatic Crops 3(1):48–49
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Nair, K.P. (2021). Cassia and Cinnamon. In: Minor Spices and Condiments . Springer, Cham. https://doi.org/10.1007/978-3-030-82246-0_11
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DOI: https://doi.org/10.1007/978-3-030-82246-0_11
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