Cinnamon

• POS: Noun
• HYPHEN: cin=na=mon

CIDE DICTIONARY

Cinnamon, n. [Heb. qinnāmōn; cf. Gr. , , cinnamomum, cinnamon. The Heb. word itself seems to have been borrowed from some other language; cf. Malay kājū mānis sweet wood.].

 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.  [1913 Webster]

Cinnamon stone (Min.), a variety of garnet, of a cinnamon or hyacinth red color, sometimes used in jewelry. -- Oil of cinnamon, a colorless aromatic oil obtained from cinnamon and cassia, and consisting essentially of cinnamic aldehyde, C6H5.C2H2.CHO. -- Wild cinnamon. See Canella.

OXFORD DICTIONARY

Cinnamon, n.
1 an aromatic spice from the peeled, dried, and rolled bark of a SE Asian tree.
2 any tree of the genus Cinnamomum, esp. C. zeylanicum yielding the spice.
3 yellowish-brown.

Etymology

ME f. OF cinnamome f. L cinnamomum f. Gk kinnamomon, and L cinnamon f. Gk kinnamon, f. Semitic (cf. Heb. kinnam{ocirc}n)

ROGET THESAURUS

Cinnamon

Condiment

N condiment, seasoning, sauce, spice, relish, appetizer, salt, mustard, grey poupon mustard, pepper, black pepper, white pepper, peppercorn, curry, sauce piquante, caviare, onion, garlic, pickle, achar, allspice, bell pepper, Jamaica pepper, green pepper, chutney, cubeb, pimento, capsicum, red pepper, chili peppers, cayenne, nutmeg, mace, cinnamon, oregano, cloves, fennel, pot herbs, parsley, sage, rosemary, thyme, bay leaves, marjoram, frankincense, balm, myrrh, paprika, saffron, ginger, turmeric.

Brown

N brown, bister ocher, sepia, Vandyke brown, brown, bay, dapple, auburn, castaneous, chestnut, nut-brown, cinnamon, russet, tawny, fuscous, chocolate, maroon, foxy, tan, brunette, whitey brown, fawn-colored, snuff-colored, liver-colored, brown as a berry, brown as mahogany, brown as the oak leaves, khaki, sun-burnt, tanned.