肉桂
Chinese edit
meat; flesh | Cinnamomum cassia; Guangxi Autonomous Region (abbrev.) | ||
---|---|---|---|
simp. and trad. (肉桂) |
肉 | 桂 |
Etymology edit
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 edit
Noun edit
肉桂
- cassia (the Chinese cinnamon Cinnamomum cassia)
- cassia bark (herb used in traditional Chinese medicine for various ailments)
- related members of the genus Cinnamomum, such as true cinnamon (C. verum), Indonesian cinnamon (Cinnamomum burmanni), and Vietnamese cinnamon (Cinnamomum loureiroi)
- bark of such trees
Synonyms edit
References edit
- “Entry #2713”, in 臺灣閩南語常用詞辭典 [Dictionary of Frequently-Used Taiwan Minnan] (in Mandarin and Taiwanese Hokkien), Ministry of Education, R.O.C., 2023.
Japanese edit
Kanji in this term | |
---|---|
肉 | 桂 |
にく > にっ Grade: 2 |
けい Jinmeiyō |
on’yomi |
Pronunciation edit
- (Tokyo) にっけー [nìkkéé] (Heiban – [0])[1]
- (Tokyo) にっけー [níꜜkkèè] (Atamadaka – [1])[1]
- IPA(key): [ɲ̟ik̚ke̞ː]
Noun edit
肉桂 or 肉桂 • (nikkei) ←にくけい (nikukei)?
Synonyms edit
- シナモン (shinamon)