The aromatic inner rind of the Laurus cinnamomum. A perfume only in Old Testament (Exodus 30:23); a condiment with us. Imported into Judaea by the Phoenicians. It now grows best in S.W. Ceylon. From the coarser pieces oil of cinnamon is obtained, and a finer oil by boiling the ripe fruit. This last gives the delightful odor to incense when burning. Gesenius derives it from qun, qaneh, "cane," the idea being that of standing upright. Cassia lignea is often substituted in the markets for the more delicate flavored cinnamon. Others derive the word from Cinn (Chinese), amomum (nard). It reached Phoenicia overland from China by way of Persia.