[sin-uh-muh
n] 
| 1. | the aromatic inner bark of any of several East Indian trees belonging to the genus Cinnamonum, of the laurel family, esp. 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 (def. 1). |
| 6. | a yellowish or reddish brown. |
| 7. | (of food) containing or flavored with cinnamon. |
| 8. | reddish-brown or yellowish-brown. |
[sin-uh-mon-ik] , adjective | cin·na·mon (sĭn'ə-mən) n.
[Middle English cinamome, from Old French, from Latin cinnamōmum, from Greek kinnamōmon, probably of Semitic origin; akin to Hebrew qinnāmôn.] cin·nam'ic (sə-nām'ĭk) adj. |
Cinnamon
Heb. kinamon, the Cinnamomum zeylanicum of botanists, a tree of the Laurel family, which grows only in India on the Malabar coast, in Ceylon, and China. There is no trace of it in Egypt, and it was unknown in Syria. The inner rind when dried and rolled into cylinders forms the cinnamon of commerce. The fruit and coarser pieces of bark when boiled yield a fragrant oil. It was one of the principal ingredients in the holy anointing oil (Ex. 30:23). It is mentioned elsewhere only in Prov. 7:17; Cant. 4:14; Rev. 18:13. The mention of it indicates a very early and extensive commerce carried on between Palestine and the East.