Journal article : Review
Cinnamon: the historic spice, medicinal uses, and flavour chemistry
- Abstract:
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Cinnamon has long been a popular culinary (and medicinal) spice. Nowadays, in the West, it is predominantly found in sweet foods (e.g., desserts, traditional, and/or seasonal baked foods, such as cinnamon rolls, plum pudding, mince pies, and mulled wine), as well as in many cola beverages, perhaps explaining why it is widely considered to be a ‘sweet’ spice, despite having a slightly bitter taste. Historically, it was commonly used in savoury dishes as well. In the Middle East and India, the ...
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- Publication status:
- Published
- Peer review status:
- Peer reviewed
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(Preview, Version of record, pdf, 878.3KB, Terms of use)
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- Publisher copy:
- 10.1016/j.ijgfs.2023.100858
Authors
Bibliographic Details
- Publisher:
- Elsevier
- Journal:
- International Journal of Gastronomy and Food Science More from this journal
- Volume:
- 35
- Article number:
- 100858
- Publication date:
- 2023-12-22
- Acceptance date:
- 2023-12-13
- DOI:
- EISSN:
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1878-4518
- ISSN:
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1878-450X
Item Description
- Language:
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English
- Keywords:
- Subtype:
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Review
- Pubs id:
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1607522
- Local pid:
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pubs:1607522
- Deposit date:
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2024-02-01
Terms of use
- Copyright holder:
- Charles Spence
- Copyright date:
- 2023
- Rights statement:
- © 2023 The Author. Published by Elsevier B.V. This is an open access article under the CC BY license (http://creativecommons.org/licenses/by/4.0/).
- Licence:
- CC Attribution (CC BY)
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