Cinnamon

canelle, cannelle: common cinnamon from cassia bark or buds

pouldre de canelle: a finer cinnamon, also called cynamome

fleur de canelle: (ground) cassia bark or buds

cynamome: a fine type of cinnamon from cinnamon bark (cf. the Tractatus (II, §11), which distinguishes between cynamomum and canellam: "Ad homines simplices et mediocres sufficiat ... canella")

Cliij - Pompys. Take Beef, Porke, or Vele, on of hem, and raw, alle to-choppe it atte the dressoure, than grynd hem in a morter as smal as thou may, than caste ther-to Raw 3olkys of Eyroun, wyn, an a lytil whyte sugre: caste also ther-to pouder Pepyr, and Macys, Clowes, Quybibys, pouder Canelle, Synamoun, and Salt, and a lytil Safroun; then take and make smale Pelettys round y-now, and loke that thou haue a fayre potte of Freysshe brothe of bef or of Capoun, and euer throw hem ther-on and lete hem sethe tyl that they ben y-now; then take and draw vppe a thryfty mylke of Almaundys, with cold freysshe brothe of Bef, Vele, Moton, other Capoun, and a-lye it with floure of Rys and with Spycerye; and atte the dressoure ley thes pelettys .v. or .vj. in a dysshe, and then pore thin sewe aneward, (Note: on it) and serue in, or ellys make a gode thryfty Syryppe and ley thin (Note: Thine) pelettys atte the dressoure ther-on, and that is gode seruyse. [emphasis added]

Source: Two Fifteenth-Century Cookery-Books, T. Austin (ed.)

For to make wardens in Conserue. Fyrste make the syrope in this wyse, take a quarte of good romney and putte a pynte of claryfyed honey, and a pounde or a halfe of suger, and myngle all those together over the fyre, till tyme they seeth, and then set it to cole. And thys is a good sirope for manye thinges, and wyll be kepte a yere or two. Then take thy warden and scrape cleane awaye the barke, but pare them not, and seeth them in good redde wyne so that they be wel soked and tender, that the wyne be nere ha nde soked into them, then take and strayne them throughe a cloth or through a strayner into a vessell, then put to them of this syrope aforesayde tyll it be almost fylled, and then caste in the pouders, as fyne canel, synamon, pouder of gynger and such other, and put it in a boxes and kepe it yf thou wylt and make thy syrope as thou wylt worke in quantyte, as if thou wylt worke twenty wardens or more or lesse as by experience. [emphasis added]

Source: A Proper newe Booke of Cokerye, Catherine Frances (ed.)

Recipe VI [K6]. Quomodo temperetur salsum dominorum et quamdiu durat. Man skal takæ gørfærs naghlæ, oc muscat, cardemomum, pipær, cinamomum thæt ær kaniæl, oc ingifær, allæ iæfn wæghnæ, tho swa at kaniæl ær æm mykæt sum allæ hinæ andræ; oc slyk to stekt brøth sum allæ hinæ andræ, oc støtæ them allæ samæ, oc malæ mæth stærk ædykæ oc latæ i en læghæl. Thæt ær hærræ salsæ, oc ær goth et halft aar. [emphasis added]

Recipe VI [K6]. How to prepare a sauce for the lords and how long it lasts. One takes cloves and nutmeg, cardamom, pepper, cinnamon - that is canel - and ginger, all in equal amounts, except that there should be as much canel as all the other spices; and add twice as much toasted bread as of everything else, and grind them all together, and blend with strong vinegar, and place it in a cask. This is a lordly sauce, and it is good for half a year. [emphasis added]

Source: Libellus De Arte Coquinaria, Vincent F. Cuenca (trans.), Rudolf Grewe (ed.), Constance B. Hieatt (ed.)

Canelle: f. (Our moderne cannell, or cinnamon (Looke Cinnamome)

Cinnamome: f. Cinnamon: (Some learned men are of opinion, that the true Cinnamon of the Ancients (being a wood, and not, as ours, the barke of a tree) is hardlie to be found at this day; and that the rinde, or barke, which we commonly hold to be Cinnamon, is much inferior unto it, and should rather be tearmed, Cassia, and Canella.)

Source: A Dictionarie of the French and English Tongues, R. Cotgrave (1611)

Canellàre, to Cinnamond.

Cannella, a litle cane, reede or pipe. Also a flute or recorder. Also a tap or spiggot. Also the arme-bone of a man. Also the spice Cinnamond.

Cannellàta, a kind of Cinnamond meat.

Cassia, the drug Cassia or Canell.

Source: Queen Anna's New World of Words, J. Florio (1611)