Cinnamon in the context of Cinnamaldehyde

The spice trade involved historical civilizations in Asia, Northeast Africa and Europe. Spices, such as cinnamon, cassia, cardamom, ginger, pepper, nutmeg, star anise, clove, and turmeric, were known and used in antiquity and traded in the Eastern World. These spices found their way into the Near East before the beginning of the Christian era, with fantastic tales hiding their true sources.

The maritime aspect of the trade was dominated by the Austronesian peoples in Southeast Asia, namely the ancient Indonesian sailors who established routes from Southeast Asia to Sri Lanka and India (and later China) by 1500 BC. These goods were then transported by land toward the Mediterranean and the Greco-Roman world via the incense route and the Roman–India routes by Indian and Persian traders. The Austronesian maritime trade lanes later expanded into the Middle East and eastern Africa by the 1st millennium AD, resulting in the Austronesian colonization of Madagascar.

Zanzibar is a Tanzanian archipelago off the coast of East Africa. It is located in the Indian Ocean, and consists of many small islands and two large ones: Unguja (the main island, referred to informally as Zanzibar) and Pemba Island. The capital is Zanzibar City, located on the island of Unguja. Its historic centre, Stone Town, is a World Heritage Site.

Zanzibar is also a semi-autonomous region that united with Tanganyika in 1964 to form the present-day United Republic of Tanzania. The archipelago's main industries are spices, raffia, and tourism. The main spices produced are clove, nutmeg, cinnamon, coconut, and black pepper. The Zanzibar Archipelago, together with Tanzania's Mafia Island, is sometimes referred to locally as the "Spice Islands". Tourism in Zanzibar is a more recent activity, driven by government promotion that caused an increase from 19,000 tourists in 1985, to 376,000 in 2016. The islands are accessible via five ports and the Abeid Amani Karume International Airport, which can serve up to 1.5 million passengers per year.

Ketchup or catsup is a table condiment with a sweet and sour flavor. "Ketchup" now typically refers to tomato ketchup, although early recipes for different varieties contained mushrooms, oysters, mussels, egg whites, grapes, or walnuts, among other ingredients.

Tomato ketchup is made from tomatoes, sugar, and vinegar, with seasonings and spices. The spices and flavors vary but commonly include onions, allspice, coriander, cloves, cumin, garlic, mustard and sometimes include celery, cinnamon, or ginger. Tomato ketchup is often used as a condiment for dishes that are usually served hot, and are fried or greasy: e.g., french fries and other potato dishes, hamburgers, hot dogs, chicken tenders, hot sandwiches, meat pies, cooked eggs, and grilled or fried meat.

Pickling is the process of preserving or extending the shelf life of food by either anaerobic fermentation in brine or immersion in vinegar. The pickling procedure typically affects the food's texture and flavor. The resulting food is called a pickle, or, if named, the name is prefaced with the word "pickled". Foods that are pickled include vegetables, fruits, mushrooms, meats, fish, dairy and eggs.

Pickling solutions are typically highly acidic, with a pH of 4.6 or lower, and high in salt, preventing enzymes from working and micro-organisms from multiplying. Pickling can preserve perishable foods for months, or in some cases years. Antimicrobial herbs and spices, such as mustard seed, garlic, cinnamon or cloves, are often added. If the food contains sufficient moisture, a pickling brine may be produced simply by adding dry salt. For example, sauerkraut and Korean kimchi are produced by salting the vegetables to draw out excess water. Natural fermentation at room temperature, by lactic acid bacteria, produces the required acidity. Other pickles are made by placing vegetables in vinegar. Unlike the canning process, pickling (which includes fermentation) does not require that the food be completely sterile. The acidity or salinity of the solution, the temperature of fermentation, and the exclusion of oxygen determine which microorganisms dominate, and determine the flavor of the end product.

The terpenoids, also known as isoprenoids, are a class of naturally occurring organic chemicals derived from the 5-carbon compound isoprene and its derivatives called terpenes, diterpenes, etc. While sometimes used interchangeably with "terpenes", terpenoids contain additional functional groups, usually containing oxygen. When combined with the hydrocarbon terpenes, terpenoids comprise about 80,000 compounds. They are the largest class of plant secondary metabolites, representing about 60% of known natural products. Many terpenoids have substantial pharmacological bioactivity and are therefore of interest to medicinal chemists.

Plant terpenoids are used for their aromatic qualities and play a role in traditional herbal remedies. Terpenoids contribute to the scent of eucalyptus, the flavors of cinnamon, cloves, and ginger, the yellow color in sunflowers, and the red color in tomatoes. Well-known terpenoids include citral, menthol, camphor, salvinorin A in the plant Salvia divinorum, ginkgolide and bilobalide found in Ginkgo biloba and the cannabinoids found in cannabis. The provitamin beta carotene is a terpene derivative called a carotenoid.

Snuff is a type of smokeless tobacco product made from finely ground or pulverized tobacco leaves.It is snorted or "sniffed" (alternatively sometimes written as "snuffed") into the nasal cavity, delivering nicotine and a flavored scent to the user (especially if flavoring has been blended with the tobacco). Traditionally, it is sniffed or inhaled lightly after a pinch of snuff is either placed onto the back surface of the hand, held pinched between thumb and index finger, or held by a specially made "snuffing" device.

Snuff originated in the Americas, and was commonly used in Europe by the 17th century. Traditional snuff production consists of a lengthy, multi-step process, in tobacco snuff mills. The selected tobacco leaves are first subject to special tobacco curing or fermentation processes, where they will later provide the individual characteristics and flavor for each type of snuff blend. Snuff is usually scented or flavored, with many blends of snuff requiring months to years of special storage to reach the required maturity. Typical traditional flavors are varieties of blended tobacco leaves considered original "fine snuff" without any addition of scents or essences. Varieties of spice, piquant, fruit, floral, and mentholated (also called "medicated") soon followed, either pure or in blends. Each snuff manufacturer usually has a variety of unique recipes and blends, as well as special recipes for individual customers. Common flavors also include coffee, chocolate, bordeaux, honey, vanilla, cherry, orange, apricot, plum, camphor, cinnamon, rose and spearmint. Modern flavors include bourbon, cola and whisky. Traditional classic German snuff blends are the pungent and sharp Schmalzler and Brasil blends.

A pretzel (/ˈprɛtsəl/ PRET-səl; from German: Breze or Brezel, pronounced [ˈbʁeːtsl̩] or [ˈbʁɛtsl̩]; Bavarian: Brezn) is a type of baked pastry made from dough that is commonly shaped into a knot. The traditional pretzel shape is a distinctive symmetrical form, with the ends of a long strip of dough intertwined and then twisted back onto itself in a particular way (a pretzel loop or pretzel bow). Today, pretzels come in various shapes, textures, and colors, but the original soft pretzel remains one of the most common pretzel types.

Salt is the most common seasoning, or topping, for pretzels, complementing the washing soda or lye treatment that gives pretzels their traditional skin and flavor acquired through the Maillard reaction. Other toppings are mustard, cheeses, sugar, chocolate, cinnamon, sweet glazing, seeds, and nuts. Regional specialties like Spundekäs have been designed to go along with pretzels. Varieties of pretzels include soft pretzels, which should be eaten shortly after preparation, and hard-baked pretzels, which have a long shelf life.

Allspice, also known as Jamaica pepper, myrtle pepper, pimenta, or pimento, is the dried unripe berry of Pimenta dioica, a midcanopy tree native to the Greater Antilles, southern Mexico, and Central America, now cultivated in many warm parts of the world. The name allspice was coined as early as 1621 by the English, who valued it as a spice that combined the flavours of cinnamon, nutmeg, and clove. Contrary to common misconception, it is not a mixture of spices.

Several unrelated fragrant shrubs are called "Carolina allspice" (Calycanthus floridus), "Japanese allspice" (Chimonanthus praecox), or "wild allspice" (Lindera benzoin).

The first phase of European colonisation of Southeast Asia took place throughout the 16th and 17th centuries. Where new European powers competing to gain monopoly over the spice trade, as this trade was very valuable to the Europeans due to high demand for various spices such as pepper, cinnamon, nutmeg, and cloves. This demand led to the arrival of Portuguese, Spanish, Dutch, French, and British marine spice traders. Fiercely competitive, the Europeans soon sought to eliminate each other by forcibly taking control of the production centers, trade hubs and vital strategic locations, beginning with the Portuguese acquisition of Malacca in 1511. Throughout the 17th and 18th centuries, conquests focused on ports along the maritime routes, that provided a secure passage of maritime trade. It also allowed foreign rulers to levy taxes and control prices of the highly desired Southeast Asian commodities. By the 19th century, all of Southeast Asia had been forced into the various spheres of influence of European global players except Siam, which had served as a convenient buffer state sandwiched between British Burma and French Indochina. The kings of Siam had to contend with repeated humiliations, accept unequal treaties among massive French and British political interference and territorial losses after the Franco-Siamese crisis of 1893 and the Anglo-Siamese Treaty of 1909.

The second phase of European colonization of Southeast Asia is related to the Industrial Revolution and the rise of powerful nation states in Europe. As the primary motivation for the first phase was the mere accumulation of wealth, the reasons for and degree of European interference during the second phase are dictated by geostrategic rivalries, the need to defend and grow spheres of interest, competition for commercial outlets, long term control of resources and the Southeast Asian economies becoming more closely tied to European industrial and financial affairs by the late 19th century.

A biscuit is a flour-based baked food item. Biscuits are typically hard, flat, and unleavened. They are usually sweet and may be made with sugar, chocolate, icing, jam, ginger, or cinnamon. Savoury biscuits are called crackers.

Types of biscuit include biscotti, sandwich biscuits (such as custard creams), digestive biscuits, ginger biscuits, shortbread biscuits, chocolate chip cookies, Anzac biscuits, and speculaas.

Magnoliids, Magnoliidae or Magnolianae are a clade of flowering plants. With more than 10,000 species, including magnolias, nutmeg, bay laurel, cinnamon, avocado, black pepper, tulip tree and many others, it is the third-largest group of angiosperms after the eudicots and monocots. The group is characterized by trimerous flowers, pollen with one pore, and usually branching-veined leaves.

Some members of the subclass are among the earliest angiosperms and share anatomical similarities with gymnosperms like stamens that resemble the male cone scales of conifers and carpels found on the long flowering axis. According to molecular clock calculations, the lineage that led to magnoliids split from other plants about 135 million years ago or 160-165 million years ago.

Gingerbread refers to a broad category of baked goods, typically flavored with ginger, cloves, nutmeg, and cinnamon and sweetened with honey, sugar, or molasses. Gingerbread foods vary, ranging from a moist loaf cake to forms nearly as crisp as a ginger snap.

Cola is a carbonated soft drink flavored with vanilla, cinnamon, citrus oils, and other flavorings. The name, however, comes from the kola nut (Cola acuminata), which imbues the beverage with caffeine (though other sources of caffeine are generally used in modern formulations). A stimulating soda using kola appeared circa 1880.

Cola became popular worldwide after the success of Coca-Cola, a trademarked brand and symbol of American capitalism which has been imitated by other manufacturers. In 1886, American pharmacist John Stith Pemberton finetuned his recipe for a soft drink; it also contained unspent coca leaf extract, and therefore cocaine. His non-alcoholic recipe was directly inspired by the coca wine of pharmacist Angelo Mariani, created in 1863. Local prohibition laws forced him to adapt his recent creation, French Wine Coca.

Lycaste cruenta is a plant belonging to the orchid genus Lycaste and native to Central America.

Lycaste cruenta has greenish yellow flowers with bright orange petals and labellum about 8 cm (3 in) wide. They appear in spring in the flower stems up to 15 cm (6 in) high, and there can be more than 20 flowers in one plant. They have a sweet scent resembling cinnamon in the evening. The leaves grow to 38 cm (15 in) long and 15 cm (6 in) wide and are shed before flowering. Lycaste cruenta has pseudobulbs up to 10 cm (4 in) long and 5 cm (2 in) wide.

Licor Beirão, commonly simply known as Beirão, is a Portuguese liqueur from the Beira region of Portugal. Originating in the 19th century, it is the most consumed alcoholic spirit in Portugal.

Production began in the 19th century in Lousã, in the Beira region, from where it got its name (Beirão means "from Beira"). It is made from a double distillation of seeds and herbs, including mint, cinnamon, cardamom and lavender, from all over the world, including former Portuguese colonies of Brazil, Sri Lanka, and India.

Cinnamomum verum (synonym Cinnamomum zeylanicum), also called true cinnamon or Ceylon cinnamon is a small evergreen tree belonging to the family Lauraceae, native to Sri Lanka. The inner bark of the tree is historically regarded as the spice cinnamon, though this term was later generalized to include C. cassia as well.