cinnamon

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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 ?
For apples: 45g lightly salted butter, 1/2 tsp ground cinnamon, 3 cinnamon sticks, 1/2 tsp ground allspice, 2 cooking apples, peeled, cut in wedges, 60g brown sugar.
Ingredients: 200ml The Duppy Share, 1 litre pear juice, 40ml ginger cordial, 50ml lime juice, 2 teaspoons of brown sugar, 6 cinnamon sticks. Method: Add the pear juice, ginger cordial, lime juice, brown sugar and two of the cinnamon sticks to a saucepan.
INGREDIENTS 400g Bramley apples, peeled, cored and chopped 200ml cold water 2 cinnamon sticks 200g rolled oats 60g soft light brown sugar (or as you like, for sweetness) or honey 80g raisins 1 tsp baking powder Sunflower oil for greasing METHOD 1.
2 bottles dry white wine 500ml bottle light cider 150ml lemonade zest of a lemon and one clementine or orange (pared into strips using a vegetable peeler) 2 cinnamon sticks 1 vanilla pod, split 2 star anise 4-5 tbsp caster sugar 1 Put all the ingredients into a large pan and heat on the hob until steaming but not boiling.
On medium heat, dry roast cinnamon sticks, black peppercorns, cloves, and cardamom for about two minutes, until spices become fragrant.
Let me give you a few ideas.Grind cinnamon sticks and add the powder to breakfast cereals and porridge or even salads.Add cinnamon to your cooking; in a curry or rice dish, for example.Make cinnamon tea by boiling the cinnamon sticks and keeping them in a hot flask to sip from throughout the day.Open your spice cupboard and see the super powers that come out of it!For more health information and exciting tips, register at www.AliaAlmoayed.com Or follow me on social media @AliaAlmoayed
Use cinnamon sticks to infuse liquids, such as milk for puddings and sauces.
(twitter: @vishdlish) Cinnamon chicken curry Serves 4 * 400g boneless chicken fillets, diced * 1 red onion, chopped * 1 tsp garam masala * 1 tsp coriander powder * 2 cinnamon sticks * ' tsp ground cinnamon * 4 whole cloves * 1 tsp garlic, minced * 1 tsp ginger, grated * 2 green chillis minced (optional) * 200g chopped tinned tomatoes * 1 tsp brown sugar * Salt to taste * 200ml chicken stock * Handful fresh coriander, chopped * 2 tbsp cooking oil Method Add the oil to a large saucepan and place over a medium heat.
TIP For the classic version, just use regular white rice and 2 cinnamon sticks, and leave out the cardamom.
Cinnamon sticks store up to a year in a tightly sealed glass container in a cool, dark place, twice as long as the stronger-flavored ground cinnamon.
Stick some cloves in an orange and leave to dry out or bundle up some cinnamon sticks with tartan ribbon and dot around the room.
Put the apricots and port into a pan with the cinnamon sticks, stock, double cream and redcurrant jelly and simmer gently on a low heat.