Linked from

The 13 pages that link to Cinnamon, each with the reason it gives.

• Spice tradeBroader topic: Its production in South Asia and Sri Lanka fed ancient and medieval trade networks.

• BarkRelated: Its familiar flavor comes from processed bark rather than leaves or fruit.

• EugenolRelated: Some cinnamon oils contain eugenol alongside other aromatic constituents.

• Incense tradeRelated: It competed with or complemented incense resins in ancient markets for fragrance and ritual use.

• NutmegCompared with: Cinnamon often shares recipes with nutmeg but comes from bark and has a different aroma.

• CinnamaldehydeNarrower topic: Cinnamon’s characteristic aroma and flavor come largely from cinnamaldehyde in its bark oil.

• LauraceaeBroader topic: Cinnamomum bark supplies one of the family’s best-known spices.

• Apple pieRelated: It is a common seasoning that complements cooked apples.

• CoumarinRelated: Cassia cinnamon can contribute substantial dietary coumarin exposure.

• Francisco de OrellanaRelated: Pizarro’s expedition entered the eastern Andes seeking a supposed region rich in cinnamon.

• Masala chaiRelated: It adds sweetness and warmth to common chai spice blends.

• Rice puddingRelated: It is a familiar warm spice used to flavor rice pudding.

• Cinnamic acidRelated: Cinnamic acid’s name and natural occurrence are associated with cinnamon.