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The cinnamon plant is a small, evergreen bushy tree belonging to the family of Lauraceae or Laurel of the genus, Cinnamomum. This novel spice is native to Sri Lankan island but also grow in many other countries such as Indonesia, Myanmar, Bangladesh, India, China. Traditionally, the outer cambium (bark) of mature cinnamon tree bruised using a brass rod, which is then peeled off from the tree. In the processing units, this layer sliced into long strips which are then rolled by hand into "quills" and allowed to dry in the sunlight. In Hindi, it is known as DALCHINI. Malayalis and Tamilians refer to this as KARUVAPATTA and LAVANGAM in their respective languages. DALCHINI CHAKKE is the name in Kannada and Telugu.