cinnamon

American  

[sin-uh-muhn] / ˈsɪn ə mən /

noun

1. the aromatic inner bark of any of several East Indian trees belonging to the genus Cinnamonum, of the laurel family, especially the bark of C. zeylanicum Ceylon cinnamon, used as a spice, or that of C. loureirii Saigon cinnamon, used in medicine as a cordial and carminative.

2. a tree yielding such bark.

3. any allied or similar tree.

4. a common culinary spice of dried rolled strips of this bark, often made into a powder.

5. cassia.

6. a yellowish or reddish brown.

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adjective

1. (of food) containing or flavored with cinnamon.

2. reddish-brown or yellowish-brown.

cinnamon British  

/ ˈsɪnəmən, ˌsɪnəˈmɒnɪk /

noun

1. a tropical Asian lauraceous tree, Cinnamomum zeylanicum, having aromatic yellowish-brown bark

2. the spice obtained from the bark of this tree, used for flavouring food and drink

3. an E Asian lauraceous tree, Cinnamomum loureirii, the bark of which is used as a cordial and to relieve flatulence

4. any of several similar or related trees or their bark See cassia

5. 1. a light yellowish brown

   2. (as modifier)

      a cinnamon coat

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Other Word Forms

• cinnamic adjective
• cinnamoned adjective
• cinnamonic adjective

Etymology

Origin of cinnamon

1400–50; < Latin < Late Greek kínnamon < Semitic (compare Hebrew qinnāmōn ); replacing late Middle English cinamome < Middle French < Latin cinnamōmum < Greek kinnámōmon < Semitic as above

Example Sentences

Simmer them in brewed black tea or homemade hot chocolate, alongside cinnamon sticks.

From Salon

The dog’s name was Churro because his fur was cinnamon colored, like a churro, and his black snout made it look like he’d been dipped in chocolate.

From Literature

We feasted on smoked pork belly, which was fatty and fork-tender, smoked brisket, baked beans, and, of course, candied sweet potato with plenty of butter, cinnamon, and sugar.

From Salon

Pair a homemade cocoa mix with a ribbon-tied cinnamon stick and a handwritten set of six warm-up instructions.

From Salon

While old spices aren’t likely to harm you, a jar of dusty cinnamon or five-year-old coriander isn’t doing your food any favors.

From Salon