Definitions

from The American Heritage® Dictionary of the English Language, 4th Edition

  • n. The dried aromatic inner bark of certain tropical Asian trees in the genus Cinnamomum, especially C. verum and C. loureirii, often ground and used as a spice.
  • n. A plant yielding this bark.
  • n. A light reddish brown.
  • adj. Of a light reddish brown.

from Wiktionary, Creative Commons Attribution/Share-Alike License

  • n. A small evergreen tree native to Sri Lanka and southern India, Cinnamomum verum or Cinnamomum zeylanicum, belonging to the family Lauraceae.
  • n. Several related trees, notably the Indonesian cinnamon (Cinnamomum burmannii) and Chinese cinnamon or cassia (Cinnamomum aromaticum or Cinnamomum cassia).
  • n. A spice from the dried aromatic bark of the cinnamon tree, either rolled into strips or ground into a powder. The word is commonly used as trade name for spices made of any of the species above. The product made of Cinnamomum verum is sometimes referred to as true cinnamon.
  • n. A yellowish-brown colour, the color of cinnamon.
  • adj. Containing cinnamon, or having a cinnamon taste.
  • adj. Of a yellowish-brown colour.

from the GNU version of the Collaborative International Dictionary of English

  • n. The inner bark of the shoots of Cinnamomum Zeylanicum, a tree growing in Ceylon. It is aromatic, of a moderately pungent taste, and is one of the best cordial, carminative, and restorative spices.
  • n. Cassia.

from The Century Dictionary and Cyclopedia

  • n. A tree of the genus Cinnamomum, especially C. Zeylanicum.
  • n. The inner bark ot Cinnamomum Zeylanicum.
  • Of the color of cinnamon; light reddish-brown.

from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.

  • n. spice from the dried aromatic bark of the Ceylon cinnamon tree; used as rolled strips or ground
  • n. aromatic bark used as a spice
  • n. tropical Asian tree with aromatic yellowish-brown bark; source of the spice cinnamon

Etymologies

Middle English cinamome, from Old French, from Latin cinnamōmum, from Greek kinnamōmon, probably of Semitic origin; akin to Hebrew qinnāmôn.
(American Heritage® Dictionary of the English Language, Fourth Edition)
From Latin, from Ancient Greek κίνναμον, from Phoenician, cognate with Hebrew קִנָּמוֹן (qinnāmōn). (Wiktionary)

Examples

  • Here is an important point of differentiation: this smells like actual cinnamon, not the “cinnamon apple” light and sugary scent we have been conditioned to believe is the smell of cinnamon.

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  • Beef, even though disguised in cinnamon, is welcome after a long and fatiguing course of veal-cutlet; the salmon-trout of Alleghe is excellent; the bread, the wild strawberries, the rich mountain cream are all quite delicious; and even vegetables are not wholly unknown.

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  • (The English word cinnamon comes from the Hebrew quinnamon.)

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  • I had walnuts so I did the walnuts in cinnamon, ground espelette, and a dash of Louisiana hot sauce, & course sea salt (great cocktail party food, thanks for the bonus) I know this will become one of my fall favorites!

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  • September the daring bakers strike again - cinnamon buns

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  • The spiciness of the cinnamon from the cookies goes well with the bright lemon ice cream, and all together, this is a very refreshing ice cream sandwich.

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  • The topping added crunch to a chewier cookie, and the oatmeal flavor really complemented the cinnamon from the streusel.

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  • These look really good, Nic - and apple and cinnamon is a wonderful flavor combo.

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  • Apple and cinnamon is always a great pairing, so I started with that as the flavor base for this muffin.

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  • The book also includes 40 pages of "resources," in which Test Kitchen researchers evaluate equipment (they even rate six fire extinguishers just in case your flamb é e goes awry) and ingredients: The best cinnamon is the pricey Cassia variety imported from Vietnam, but plain old Durkee's, available at most supermarkets and much cheaper, is almost as good.

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