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RE: [Aroid-l] Cinnamon Reference

  • Subject: RE: [Aroid-l] Cinnamon Reference
  • From: "D. Christopher Rogers" <crogers@ecoanalysts.com>
  • Date: Fri, 26 Jan 2007 13:20:14 -0800
  • Importance: Normal

Thank you to all who responded to my cinnamon question. The practical upshot, is that I obtained a quantity of cinnamon from a local Asian market, and before I knew it, my 17-year-old daughter had made a very good bread pudding!


Happy days,



D. Christopher Rogers

Invertebrate Ecologist/Taxonomist



EcoAnalysts, Inc.

(530) 406-1178

166 Buckeye Street

Woodland CA 95695 USA


Invertebrate Taxonomy

● Invertebrate Ecological Studies

● Bioassessment and Study Design

● Endangered Invertebrate Species

● Zooplankton

● Periphyton/ Phytoplankton


Moscow, ID ● Bozeman, MT ● Woodland, CA ● Neosho, MO ● Selinsgrove, PA



-----Original Message-----
From: aroid-l-bounces@gizmoworks.com [mailto:aroid-l-bounces@gizmoworks.com]On Behalf Of ted.held@us.henkel.com
Sent: Friday, January 26, 2007 10:57 AM
To: Discussion of aroids
Subject: [Aroid-l] Cinnamon Reference


Here is a quotation I found in a reference book called "Disinfection, Sterilization, and Preservation" by Seymour S. Block:

Both cinnamylphenol and cinnamic aldehyde are components of cinnamon that have antimicrobial properties. Cinnamylphenol may be used to preserve fruit juices.

So, we're not just speaking of rumor and hearsay.


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