CINNAMON
Dictionary of Science, Literature and Art · 1842 · p. 9
The bark of the Cinnamomum zeylanicum. This tree is a native of Ceylon, whence the finest cinnamon is obtained; it is of an astringent and highly aromatic and warm flavour, and yields by distillation an extremely fragrant and pungent volatile oil, kept for pharmaceutical use under the name of oil of cinnamon. An inferior kind of cinnamon is often met with in commerce, which is remarkably deficient in flavour. [s. 247]
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