|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.||Saigon cinnamon an E Asian lauraceous tree, Cinnamomum loureirii, the bark of which is used as a cordial and to relieve flatulence|
|4.||See cassia any of several similar or related trees or their bark|
|5.||a. a light yellowish brown|
|b. (as modifier): a cinnamon coat|
|[C15: from Old French cinnamome, via Latin and Greek, from Hebrew qinnamown]|
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.