From The Collaborative International Dictionary of English v.0.48 [gcide]:
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.
[1913 Webster]
{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}.
[1913 Webster]
From WordNet (r) 3.0 (2006) [wn]:
cinnamon
n 1: aromatic bark used as a spice [syn: {cinnamon}, {cinnamon
bark}]
2: tropical Asian tree with aromatic yellowish-brown bark;
source of the spice cinnamon [syn: {cinnamon}, {Ceylon
cinnamon}, {Ceylon cinnamon tree}, {Cinnamomum zeylanicum}]
3: spice from the dried aromatic bark of the Ceylon cinnamon
tree; used as rolled strips or ground
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