Indonesian cinnamon is the stem bark of the Cinnamomum burmannii plant, of the genus Cinnamomum among the evergreen Lauraceae family. Normally found in Kerinci region of West Sumatra. This reddish brown bark is peeled away from the tree trunk, formed into quills which are then dried and cut to size / into strips or ground into powder. Indonesian Cinnamon / Cassia has aromatic sensory qualities similar to its counterpart of Sri Lanka. It contains essential oil (mainly cinnamic aldehyd) but does not contain eugenol.