Cinnamon vs. Eugenol — What's the Difference?

Cinnamon is a spice obtained from the inner bark of several tree species from the genus Cinnamomum. Cinnamon is used mainly as an aromatic condiment and flavouring additive in a wide variety of cuisines, sweet and savoury dishes, breakfast cereals, snackfoods, tea and traditional foods.

Eugenol is an allyl chain-substituted guaiacol, a member of the allylbenzene class of chemical compounds. It is a colorless to pale yellow, aromatic oily liquid extracted from certain essential oils especially from clove, nutmeg, cinnamon, basil and bay leaf.

An aromatic spice made from the peeled, dried, and rolled bark of a SE Asian tree

A colorless or pale yellow fragrant liquid, C10H12O2, found especially in clove oil and used as a dental analgesic and in perfumery and flavorings.

The tree which yields cinnamon.

(chemistry) The aromatic compound with chemical formula C₁₀H₁₂O₂, an allyl chain-substituted guaiacol of the phenylpropanoids, found in essential oils such as clove, nutmeg, and cinnamon.

The dried aromatic inner bark of certain tropical Asian trees of the genus Cinnamomum, especially C. verum and cassia (C. aromaticum), often ground and used as a spice.

A colorless, aromatic, liquid hydrocarbon, C10H12O2 resembling the phenols, and hence also called eugenic acid. It is found in the oils of pimento and cloves.

A tree yielding this bark.

A light reddish brown.

Flavored with cinnamon.

Of a light reddish brown.

(countable) A small evergreen tree native to Sri Lanka and southern India, Cinnamomum verum or Cinnamomum zeylanicum, belonging to the family Lauraceae.

Several related trees, notably the Indonesian cinnamon (Cinnamomum burmanni) and Chinese cinnamon or cassia (Cinnamomum aromaticum or Cinnamomum cassia).

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

(countable) A warm yellowish-brown color, the color of cinnamon.

Containing cinnamon, or having a cinnamon taste.

Of a yellowish-brown color.

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.

Aromatic bark used as a spice

Tropical Asian tree with aromatic yellowish-brown bark; source of the spice cinnamon

Spice from the dried aromatic bark of the Ceylon cinnamon tree; used as rolled strips or ground