cinnamon

cin·na·mon

noun, often attributive \ˈsi-nə-mən\

Definition of CINNAMON

1

a : any of several Asian trees (genus Cinnamomum) of the laurel family

b : an aromatic spice prepared from the dried inner bark of a cinnamon (especially C. zeylanicum); also : the bark

2

: a light yellowish brown

— cin·na·mony \-mə-nē\ adjective

Origin of CINNAMON

Middle English cynamone, from Anglo-French, from Latin cinnamomum, cinnamon, from Greek kinnamōmon, kinnamon, of non-IE origin; akin to Hebrew qinnāmōn cinnamon

First Known Use: 14th century

Other Food Terms

Reuben, calamari, chuck, curry, edamame, foie gras, hummus, leaven, nonpareil, peel

cin·na·mon

noun , often attrib \ˈsin-ə-mən\   (Medical Dictionary)

Medical Definition of CINNAMON

1

: any of several Asian trees of the genus Cinnamomum

2

a : the highly aromatic bark of a cinnamon that yields cinnamaldehyde and other aromatic products in the form of cinnamon oil—see chinese cinnamon b : an aromatic spice prepared from the dried inner bark of a cinnamon (especially C. zeylanicum)

cinnamon

noun    (Concise Encyclopedia)

Bushy evergreen tree (Cinnamomum zeylanicum) of the laurel family. Native to Sri Lanka, India, and Burma, cinnamon is also cultivated in South America and the West Indies for the spice consisting of its dried inner bark. The light-brown spice has a delicately fragrant aroma and warm, sweet flavor. It was once more valuable than gold. Today cinnamon is used to flavor various foods. In Europe and the U.S. it is especially popular in bakery goods. The oil is distilled from bark fragments for use in food, liqueur, perfume, and drugs.