cinnamon
Cultural layer
Spice: The History of a Temptation (Jack Turner, 2004)
Casablanca: My Moroccan Food (Nargisse Benkabbou, 2018)
Route
PendingThe routes are written. They are not yet mapped.
This entry's cultural layer already names where it came from and how it moved. What it does not yet carry is that movement as structure: ordered waypoints with real coordinates, and a mechanism on each leg. Until it does, the layer stays an empty slot rather than a drawn line, because a map built from prose would be a guess with a projection under it.
1 of 409 entries carries a mapped route · nutmeg is the prototype
- Waypoints
Ordered places, each with its kind
- Coordinates
Real positions, with the gazetteer they came from
- Segments
From, to, and the mechanism that moved it
- Confidence
Documented, attributed or contested
- Summary
What the route argues, in a sentence
Names · co-equal, marked by how each one travelled
FoodwayPresent as a living food culture.
No names recorded.
Connections
44 bonds · 42 sourcedApple pie and strudel.
Read from the entry for apples in the 2008 edition, where cinnamon is set in bold capitals with an asterisk, a Holy Grail pairing.
Set in bold capitals in The Flavor Bible: very highly recommended by a large number of the chefs it surveyed.
Read from the entry for chocolate / cocoa, in general in the 2008 edition.
Set in bold capitals in The Flavor Bible: very highly recommended by a large number of the chefs it surveyed.
Read from the entry for pears in the 2008 edition.
Sweet potato pie, a cornerstone of Black Southern cooking.
Five spice.
Read in Yan-Kit's Classic Chinese Cookbook, page 244, where the four basic spices of five-spice powder are star anise, cassia or Chinese cinnamon, cloves and fennel seeds, and page 109; the cited Classic Food of China was not the book in hand.
Set in bold capitals in The Flavor Bible: very highly recommended by a large number of the chefs it surveyed.
Read from the entry for plums in the 2008 edition.
Set in bold capitals in The Flavor Bible: very highly recommended by a large number of the chefs it surveyed.
Read from the entry for blueberries in the 2008 edition.
Set in bold capitals in The Flavor Bible: very highly recommended by a large number of the chefs it surveyed.
Read from the entry for pumpkin in the 2008 edition.
Mexican chocolate and champurrado.
Moroccan tagine and ras el hanout.
Garam masala.
Read in Madhur Jaffrey's Indian Cooking, page 205, where garam masala is said to incorporate large black cardamoms, cinnamon, black cumin, cloves, black peppercorns and nutmeg; her own recipe substitutes green cardamom seeds for the black; the cited Indian Cookery, BBC 1982, was not the copy in hand.
Set in bold in The Flavor Bible: recommended by a number of the chefs it surveyed.
Read from the entry for honey in the 2008 edition.
Set in bold in The Flavor Bible: recommended by a number of the chefs it surveyed.
Read from the entry for cinnamon in the 2008 edition.
Garam masala.
Read in Madhur Jaffrey's Indian Cooking, page 205, the garam masala recipe: cardamom seeds, cinnamon stick, black cumin seeds, cloves, peppercorns and a nutmeg; the cited Indian Cookery, BBC 1982, was not the copy in hand.
Set in bold in The Flavor Bible: recommended by a number of the chefs it surveyed.
Read from the entry for coffee and espresso in the 2008 edition.
Set in bold in The Flavor Bible: recommended by a number of the chefs it surveyed.
Read from the entry for cinnamon in the 2008 edition.
Set in bold in The Flavor Bible: recommended by a number of the chefs it surveyed.
Read from the entry for cinnamon in the 2008 edition.
Set in bold in The Flavor Bible: recommended by a number of the chefs it surveyed.
Read from the entry for figs, dried in the 2008 edition.
Set in bold in The Flavor Bible: recommended by a number of the chefs it surveyed.
Read from the entry for cherries, in general in the 2008 edition.
Set in bold in The Flavor Bible: recommended by a number of the chefs it surveyed.
Read from the entry for cinnamon in the 2008 edition.
Set in bold in The Flavor Bible: recommended by a number of the chefs it surveyed.
Read from the entry for cinnamon in the 2008 edition.
Set in bold in The Flavor Bible: recommended by a number of the chefs it surveyed.
Read from the entry for cranberries in the 2008 edition.
Set in bold in The Flavor Bible: recommended by a number of the chefs it surveyed.
Read from the entry for cinnamon in the 2008 edition.
Set in bold in The Flavor Bible: recommended by a number of the chefs it surveyed.
Read from the entry for cinnamon in the 2008 edition, where sugar: brown, white is set in bold.
Set in bold in The Flavor Bible: recommended by a number of the chefs it surveyed.
Read from the entry for squash, acorn in the 2008 edition, where cinnamon is set in bold.
Canela in the spice mix.
Read in Los clasicos de la cocina mexicana, page 60, a ten centimetre stick of cinnamon broken into the spice blend; page xii warns that nothing is worse than a mole that tastes of nothing but cinnamon; the cited Diccionario Enciclopedico was not the book in hand.
Atole and sweets.
Set in bold in The Flavor Bible: recommended by a number of the chefs it surveyed.
Read from the entry for persimmons in the 2008 edition.
Spiced bissap.
Lamb shawarma: cinnamon in the marinade, tahini sauce in the sandwich.
Read in Helou's Feast, 2018, page 126, lamb shawarma sandwich (shawarma lahmeh): the lamb marinated with cinnamon, allspice and the 7-spice mixture, and wrapped with tahini sauce.
Set in plain type in The Flavor Bible: suggested by one or more of the chefs it surveyed.
Read from the entry for coconut and coconut milk in the 2008 edition.
Set in plain type in The Flavor Bible: suggested by one or more of the chefs it surveyed.
Read from the entry for cinnamon in the 2008 edition.
Guava shells in syrup, cooked with a cinnamon stick.
Confirmed in Gran Cocina Latina: guava shells in syrup, page 824, cooked with a Ceylon cinnamon stick.
Set in plain type in The Flavor Bible: suggested by one or more of the chefs it surveyed.
Read from the entry for dates in the 2008 edition.
Set in plain type in The Flavor Bible: suggested by one or more of the chefs it surveyed.
Read from the entry for allspice in the 2008 edition.
Set in plain type in The Flavor Bible: suggested by one or more of the chefs it surveyed.
Read from the entry for molasses in the 2008 edition.
Score unexamined
Score unexamined
Score unexamined
Score unexamined
Score unexamined
Score unexamined
Bonds are drawn from culinary literature and origin-tradition references, tiered by source. Origin means a reference from the place. Witness means the pairing is the place's own and the reference documenting it was written from outside.
The score is cultural weight: how central a pairing is in the tradition that documents it. It is not a prediction of how two materials behave in a formulation and not a measure of chemical affinity. The scale is ordinal, because centrality is a judgement rather than a measurement: 1.0 where the pair is the dish, 0.9 a fixed named form, 0.8 a canonical dish, 0.7 recurrent across many dishes, 0.6 common, 0.5 attested, 0.4 marginal or compound-led.
Each score is set against a named dish and carries that dish in its note. Where a score has not been examined it says so, because an inherited figure and a researched one should not look alike.
The dish is named by a reader who knows the cuisine and cites a source appropriate to it. It has not yet been confirmed inside that source page by page, so a note records what supports a score rather than what has been checked in the book.
Studio Culinar-E, "cinnamon", Pantry Archive, Studio Monk-E, 2026. https://studioculinar-e.com/archive/cinnamon
/archive/cinnamon
Bonds are tiered by source, origin-tradition references first.