Cinnamum (-i, n )[1] cinnamomum (-i, n )[2] [3] Graece κίνναμον, κιννάμωμον Hebraice קנמון) est aroma et condimentum e cortice interiori arborum plurium generis Cinnamomi Cinnamomum verum Taprobanae nativum.
Unam legis e paginis de
disserentibus
Corticuli cinnamomini et cinnamum molitum
Fontes antiqui Sappho fr. 44 LobelProphetia Ezechielis Herodotus , Historiae Theophrastus , Historia plantarum De odoribus Strabo , Geographica Aristobulo citato), 16.4.14-20Vergilius , Georgica Periplus Maris Erythraei Dioscorides , Materia medica Plinius , Naturalis historia Galenus , De antidotis Descriptiones recentiores Historiae generales Andrew Dalby, Dangerous Tastes (Londinii: British Museum Press, 2000) pp. 36-44, 152-153 et alibi
J. Innes Miller, The Spice Trade of the Roman Empire (Oxonii: Clarendon Press, 1969) pp. 42-47, 74-77 Encyclopaediae et enumerationes K. T. Achaya, Indian Food: a historical companion (Dilli: Oxford University Press, 1994) pp. 163, 170, 215 et alibi
"Cinnamon and Cassia" in Andrew Dalby , Food in the Ancient World from A to Z (Londinii, 2003. ISBN 0415232597 ) p. 87-88 "Cinnamon" in Alan Davidson ; Tom Jaine , ed., The Oxford Companion to Food (2a ed. Oxonii: Oxford University Press, 2006)
Berthold Laufer, "Sino-Iranica: Chinese contributions to the history of civilization in ancient Iran, with special reference to the history of cultivated plants and products" (Field Museum of Natural History. Publications, Anthropological series vol. 15, 1919) pp. 185-630 textus pp. 541-543Frederick J. Simoons , Food in China: A Cultural and Historical Inquiry (CRC Press, 1991) pp. 390-396 ( Paginae selectae apud Google Books ) 
