肉桂

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Chinese

meat; flesh Cinnamomum cassia; Guangxi Autonomous Region (abbrev.)
simp. and trad.
(肉桂) 		肉 桂
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Etymology

From Chinese 肉 ("meat") + 桂 ("gui tree"), to distinguish the cassia and cinnamon trees of the laurel family from the 桂花, the osmanthus of the olive family (all having formerly been known as 桂).

Pronunciation

Noun

肉桂

  1. cassia (the Chinese cinnamon Cinnamomum cassia)
  2. cassia bark (herb used in traditional Chinese medicine for various ailments)
  3. related members of the genus Cinnamomum, such as true cinnamon (C. verum), Indonesian cinnamon (Cinnamomum burmanni), and Vietnamese cinnamon (Cinnamomum loureiroi)
  4. bark of such trees

Synonyms

References

Japanese

Kanji in this term
肉 桂
にく > にっ
Grade: 2 		けい
Jinmeiyō
on'yomi

Pronunciation

Noun

肉(にっ)桂(けい) or 肉桂(ニッケイ) • (nikkei) ←にくけい (nikukei)?

  1. cinnamon

Usage notes

As with many terms that name organisms, this term is often spelled in katakana, especially in biological contexts (where katakana is customary).

Synonyms

References

  1. ↑ 1.0 1.1 Matsumura, Akira, editor (2006), 大辞林 [Daijirin] (in Japanese), Third edition, Tokyo: Sanseidō, →ISBN
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