cinnamon

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cin·na·mon

(sin'ă-mon),
1. The dried bark of Cinnamomum loureirii Nees (family Lauraceae), an aromatic bark used as a spice and, in medicine, as an adjuvant, carminative, and aromatic stomachic. Synonym(s): Saigon cinnamon
2. The dried inner bark of the shoots of Cinnamomum zeylanicum. Synonym(s): Ceylon cinnamon, Sri Lanka cinnamon
Synonym(s): cassia bark
[L. fr. G. kinnamōmon, cinnamon]

cinnamon

[sin′əmən]
Etymology: Gk, kinnamomon
the aromatic inner bark of several species of Cinnamomum, a tree native to the East Indies and China. Saigon cinnamon is commonly used as a carminative, an aromatic stimulant, and a spice. cinnamic, adj.

cinnamon

Herbal medicine
A tree native to the Indian subcontinent, the bark of which contains cinnamanic aldehyde, eugenol and tannins; it is antibacterial, carminative, stimulates the appetite and is used for gastrointestinal complaints.

cin·na·mon

(sin'ă-mŏn)
The dried bark of Cinnamomum loureirii, an aromatic bark used as a spice and, in medicine, as an adjuvant, carminative, and aromatic stomachic.
[L. fr. G. kinnamōmon, cinnamon]

cinnamon,

n Latin name:
Cinnamomum spp.; parts used: bark, leaves; uses: antifungal, aromatic, analgesic, diarrhea, colds, stomach pain, appetite loss, hypertension, bronchitis, internal bleeding; precautions: pregnancy, lactation, children; can cause elevated heartbeat, stomatitis, glossitis, gingivitis, anorexia, labored breathing. Also called
Cassia, Cassia lignea, ceylon cinnamon, Chinese cinnamon, cinnamomom, false cinnamon, Panang cinnamon, Padang cassia, Saigon cassia, or
Saigon cinnamon.

cin·na·mon

(sin'ă-mŏn)
Dried aromatic bark of Cinnamomum loureirii used as a spice and, in medicine, as an adjuvant, carminative, and aromatic stomachic.
[L. fr. G. kinnamōmon, cinnamon]

cinnamon

a herbal preparation obtained from the bark of Cinnamomum spp. It is used as an astringent in the treatment of diarrhea and flatulence. Cinnamon oil, sometimes used as a name for Cassia Oil, has similar activity, but contains cinnamaldehyde, which has been associated with hypersensitivity reactions.
References in periodicals archive ?
Only the inner bark is used in Ceylon cinnamon, whereas all of the bark is used when making cassia.
Sarada de Silva, CEO of the recently established Ceylon Cinnamon Academy, outlined the progress on the project and its importance to the industry in the long run to its sustainability and much expected contribution to the economy.
Ali Badarneh, Project Manager of UNIDO-STDF-TSC project, UNIDO made an overall briefing on the project and their positive experience towards improving, Good Manufacturing Practices (GMP) and Good Agricultural Practices (GAP) in the cinnamon industry facilitating the country's objective of improving market share for Ceylon cinnamon globally and the positive gain in obtaining Geographical Identification (GI) for the product.
As you all are aware such GI protection will provide an exclusive identity that will enable Ceylon Cinnamon to fetch a higher position in the international market while supplying its consumers an authentic product.
As a result of EDB's market diversification efforts, in 2011 we successfully added six new countries to the list of Pure Ceylon cinnamon destinations.
Introducing Ceylon Cinnamon to Gan Lin, Minister Bathiudeen said: "We are also very keen to increase reception to Pure Ceylon Cinnamon in China's market in the same way as Pure Ceylon Tea.
I also warmly invite you all to taste the unique flavour and inspire the smell of pure Ceylon Cinnamon with Ceylon tea" said Rishad Bathiudeen, Minister of Industry & Commerce announcing the "Pure Ceylon Cinnamon" brand to the world at the Anuga Trade Fair in Cologne, Germany on Tuesday October 11.
The international launch of Ceylon Cinnamon brand is also scheduled to take place during this event.
The Ministers speech was delivered at the launch of Pure Ceylon Cinnamon Brand event on September 02 at Hotel Taj Samudra, Colombo.
He further stated that branding of 'Pure Ceylon Cinnamon' is beneficial to enhance our market share in the American market and also to build an image and reputation for the Pure Ceylon Cinnamon.
Sulphur Dioxide (SO2) fumigation keeps the hygienic quality and fumigation functions as a preservative, anti-browning agent, and helps in the fixation of the characteristic golden yellow colour of Ceylon Cinnamon.
Researchers tested the Phi X virus, similar to viruses that infect animals and humans, to see if it was susceptible to the Saigon and Ceylon cinnamons, as well as extracts from onion, garlic, cloves, peppermint, cocoa, and Spanish saffron.