C6H5C2H2CHO
Cinnamon Cin"na*mon, n. [Heb. qinn[=a]m[=o]n; cf. Gr. ?, ?, cinnamomum, cinnamon. The Heb. word itself seems to have been borrowed from some other language; cf. Malay k[=a]j[=u] m[=a]nis sweet wood.] (a) 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. (b) Cassia. [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}. [1913 Webster]


The Collaborative International Dictionary of English. 2000.

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