Cinnamon has been a popular spice for centuries and one of the first traded spices that are traditionally obtained from the outer brown bark of mature cinnamon tree. After drying and rolling into a tubular-sticks, it is known as a quill. Cinnamon is presented as having reddish color, fragrant smell and spicy taste.

Cassia is well known in the international market for its unique and good quality. Cinnamon is mostly used in both sweet and savory meals, as an aromatic condiment and flavoring addition. The aroma and flavor of cinnamon derive from its essential oil and principal component, cinnamaldehyde.

In addition, cinnamon has given us many medicinal applications and health care. The bark is rich in tannin (5%) and contains essential oils (1.2-1.5%) but the essential oils rich in cinnamic aldehyde (80.85%). Cinnamon does not contain eugenol but does contain small amounts of cinnamic acid, cinnamyl acetate and o-methoxycinnamaldehyde; There are also cinnzeylanol, cinnzeylanin.