from The American Heritage® Dictionary of the English Language, 4th Edition
- n. The dried aromatic inner bark of certain tropical Asian trees in the genus Cinnamomum, especially C. verum and C. loureirii, often ground and used as a spice.
- n. A plant yielding this bark.
- n. A light reddish brown.
- adj. Of a light reddish brown.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. A small evergreen tree native to Sri Lanka and southern India, Cinnamomum verum or Cinnamomum zeylanicum, belonging to the family Lauraceae.
- n. Several related trees, notably the Indonesian cinnamon (Cinnamomum burmannii) and Chinese cinnamon or cassia (Cinnamomum aromaticum or Cinnamomum cassia).
- n. A spice from the dried aromatic bark of the cinnamon tree, either rolled into strips or ground into a powder. The word is commonly used as trade name for spices made of any of the species above. The product made of Cinnamomum verum is sometimes referred to as true cinnamon.
- n. A yellowish-brown colour, the color of cinnamon.
- adj. Containing cinnamon, or having a cinnamon taste.
- adj. Of a yellowish-brown colour.
from the GNU version of the Collaborative International Dictionary of English
- n. 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.
- n. Cassia.
from The Century Dictionary and Cyclopedia
- n. A tree of the genus Cinnamomum, especially C. Zeylanicum.
- n. The inner bark ot Cinnamomum Zeylanicum.
- Of the color of cinnamon; light reddish-brown.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. spice from the dried aromatic bark of the Ceylon cinnamon tree; used as rolled strips or ground
- n. aromatic bark used as a spice
- n. tropical Asian tree with aromatic yellowish-brown bark; source of the spice cinnamon
Here is an important point of differentiation: this smells like actual cinnamon, not the cinnamon apple light and sugary scent we have been conditioned to believe is the smell of cinnamon.
Beef, even though disguised in cinnamon, is welcome after a long and fatiguing course of veal-cutlet; the salmon-trout of Alleghe is excellent; the bread, the wild strawberries, the rich mountain cream are all quite delicious; and even vegetables are not wholly unknown.
(The English word cinnamon comes from the Hebrew quinnamon.)
I had walnuts so I did the walnuts in cinnamon, ground espelette, and a dash of Louisiana hot sauce, & course sea salt (great cocktail party food, thanks for the bonus) I know this will become one of my fall favorites!
September the daring bakers strike again - cinnamon buns
The spiciness of the cinnamon from the cookies goes well with the bright lemon ice cream, and all together, this is a very refreshing ice cream sandwich.
The topping added crunch to a chewier cookie, and the oatmeal flavor really complemented the cinnamon from the streusel.
These look really good, Nic - and apple and cinnamon is a wonderful flavor combo.
Apple and cinnamon is always a great pairing, so I started with that as the flavor base for this muffin.
The book also includes 40 pages of "resources," in which Test Kitchen researchers evaluate equipment (they even rate six fire extinguishers just in case your flamb é e goes awry) and ingredients: The best cinnamon is the pricey Cassia variety imported from Vietnam, but plain old Durkee's, available at most supermarkets and much cheaper, is almost as good.
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