cinnamon

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Related to Cinnamomum verum: Cinnamomum zeylanicum, Ceylon cinnamon, Cinnamon plant

cin·na·mon

 (sĭn′ə-mən)
n.
1.
a. The dried aromatic inner bark of certain tropical Asian trees of the genus Cinnamomum, especially C. verum and cassia (C. aromaticum), often ground and used as a spice.
b. A tree yielding this bark.
2. A light reddish brown.
adj.
1. Flavored with cinnamon.
2. Of a light reddish brown.

[Middle English cinamome, from Old French, from Latin cinnamōmum, from Greek kinnamōmon, probably of Semitic origin; akin to Hebrew qinnāmôn.]

cin·nam′ic (sə-năm′ĭk) adj.

cinnamon

(ˈsɪnəmən)
n
1. (Plants) a tropical Asian lauraceous tree, Cinnamomum zeylanicum, having aromatic yellowish-brown bark
2. (Cookery) the spice obtained from the bark of this tree, used for flavouring food and drink
3. (Plants) Saigon cinnamon an E Asian lauraceous tree, Cinnamomum loureirii, the bark of which is used as a cordial and to relieve flatulence
4. (Plants) any of several similar or related trees or their bark. See cassia2
5. (Colours)
a. a light yellowish brown
b. (as modifier): a cinnamon coat.
[C15: from Old French cinnamome, via Latin and Greek, from Hebrew qinnamown]
cinˈnamic, cinnamonic adj

cin•na•mon

(ˈsɪn ə mən)

n.
1. the aromatic inner bark of any of several East Indian trees belonging to the genus Cinnamonum, of the laurel family: used, in dried and often powdered form, as a spice.
2. any tree yielding such bark.
3. a yellowish or reddish brown.
adj.
4. (of food) flavored with cinnamon.
5. reddish brown or yellowish brown.
[1400–50; late Middle English cinamome < Middle French < Latin cinnam(ōm)um < Greek kinná(mō)mon < Semitic (compare Hebrew qinnāmōn)]
cin`na•mon′ic (-ˈmɒn ɪk) adj.
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.cinnamon - aromatic bark used as a spicecinnamon - aromatic bark used as a spice  
Ceylon cinnamon, Ceylon cinnamon tree, Cinnamomum zeylanicum, cinnamon - tropical Asian tree with aromatic yellowish-brown bark; source of the spice cinnamon
bark - tough protective covering of the woody stems and roots of trees and other woody plants
2.cinnamon - tropical Asian tree with aromatic yellowish-brown barkcinnamon - tropical Asian tree with aromatic yellowish-brown bark; source of the spice cinnamon
cinnamon - spice from the dried aromatic bark of the Ceylon cinnamon tree; used as rolled strips or ground
laurel - any of various aromatic trees of the laurel family
Cinnamomum, genus Cinnamomum - Asiatic and Australian aromatic trees and shrubs
cinnamon, cinnamon bark - aromatic bark used as a spice
3.cinnamon - spice from the dried aromatic bark of the Ceylon cinnamon tree; used as rolled strips or ground
spice - any of a variety of pungent aromatic vegetable substances used for flavoring food
stick cinnamon - dried rolled strips of cinnamon bark
Ceylon cinnamon, Ceylon cinnamon tree, Cinnamomum zeylanicum, cinnamon - tropical Asian tree with aromatic yellowish-brown bark; source of the spice cinnamon
Translations
شَجَرَةُ القِرْفِهقرفةقِرْفَة
канела
skořiceskořicovník
kanel
canelacanelocolor canela
kanelikanelinmakuinenkanelinruskeakanelipuuceyloninkaneli
cimet
fahéjfahéjasfahéjfa
kanill
シナモン
계피
cinnamum
cinamonas
kanēlis
kaneelkaneelboom
scorţişoară
škorica
cimet
kaneläkta kanel
อบเชย
quế

cinnamon

[ˈsɪnəmən] Ncanela f

cinnamon

[ˈsɪnəmən] n (= spice) → cannelle f cinnamon stick, cinnamon toastcinnamon stick nbâton m de cannellecinnamon toast ntoast m à la cannelle

cinnamon

nZimt m
adj attr
cake, biscuitZimt-
(colour) → zimtfarben

cinnamon

[ˈsɪnəmən] ncannella

cinnamon

(ˈsinəmən) noun
the bark of a tree of the laurel family, used as a spice.

cinnamon

قِرْفَة skořice kanel Zimt κανέλα canela kaneli cannelle cimet cannella シナモン 계피 kaneel kanel cynamon canela корица kanel อบเชย tarçın quế 桂皮

cin·na·mon

n. canela.
References in periodicals archive ?
In lieu of this, the present study was aimed to determine in vitro growth inhibition of Aspergillus fumigatus and Trichophyton rubrurn by four plant essential oils such as Cinnamomum verum, Syzygium aromaticum, Cymbopogon citratus and Cymbopogon martini and their respective major ingredients namely cinnamaldehyde, eugenol, citral and geraniol.
In the present study we have evaluated the antibacterial effect of the extracts of two widely used spices in India, Cinnamomum verum and Syzygium aromaticum against two bacterial strains of food borne pathogens, Pseudomonas lundensis and Bacillus cereus, and two fungal strains of food borne pathogens, Aspergillus niger and Aspergillus flavus.
In the 25% concentration, Cinnamomum verum and Syzygium aromaticum showed the highest of 19 mm and 14 mm with 11 mm and 14 mm antimicrobial zones against Bacillus cereus and Aspergillus flavus respectively.