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 cin·na·mon /ˈsɪnəmən/
 肉桂,肉桂樹,肉桂色(a.)肉桂色,黃褐色的

 cin·na·mon /ˈsɪnəmən/ 名詞
 肉桂,桂皮

 Cin·na·mon n.  (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.
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 cinnamon
      n 1: aromatic bark used as a spice [syn: cinnamon bark]
      2: tropical Asian tree with aromatic yellowish-brown bark;
         source of the spice cinnamon [syn: 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

 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.