肉桂

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).

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

• (cassia): 木桂, 菌桂, 箘桂

• “肉桂”, in 教育部臺灣台語常用詞辭典 [Dictionary of Frequently-Used Taiwanese Taigi] (overall work in Mandarin and Hokkien), Ministry of Education, R.O.C., 2025.

• (Tokyo) にっけー [nìkkéé] (Heiban – [0])^[1]
• (Tokyo) にっけー [níꜜkkèè] (Atamadaka – [1])^[1]
• IPA^(key): [ɲ̟ik̚ke̞ː]

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

1. Cinnamomum sieboldii, a species of cinnamon
2. cinnamon, a general term for trees of genus Cinnamomum

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

• 藪肉桂(ヤブニッケイ) (yabu nikkei)

• シナモン (shinamon)

肉桂 • (yukgye) (hangeul 육계)

1. hanja form^? of 육계 (“Cinnamomum cassia”)

肉桂

1. chữ Hán form of nhục quế (“Cinnamomum cassia”)