Cinnamon \Cin"na*mon\, n. [Heb. qinn[=a]m[=o]n; cf. Gr. ?, ?, cinnamomum, cinnamon. The Heb. word itself seems to have been borrowed from some other language; cf. Malay k[=a]j[=u] m[=a]nis sweet wood.]


   (a) The inner bark of the shoots of Cinnamomum Zeylanicum, a tree growing in Ceylon. It is aromatic, of a moderately pungent taste, and is one of the best cordial, carminative, and restorative spices.
   (b) Cassia.

Cinnamon stone (Min.), a variety of garnet, of a cinnamon or hyacinth red color, sometimes used in jewelry.

Oil of cinnamon, a colorless aromatic oil obtained from cinnamon and cassia, and consisting essentially of cinnamic aldehyde, C6H5.C2H2.CHO.

Wild cinnamon. See Canella.

Source: Webster's Revised Unabridged Dictionary (1913)