Cinnamon is a medical herbs tree and all are a member of the genus Cinnamomum in the family Lauraceae. Cinnamon (Dalchini) is found in the Himalayan region, Ceylon and Malaya. It is used as an aromatic in a variety of medicine and foods. Due to which the food items are very tasty and full of quality. The cinnamon has different types of some physicochemical properties; foreign matter (28.56 % w/w) and total ash (58.2 % w/w) and water-soluble ash (28.3 % w/w) and water-soluble extractive (28.28 % w/w) and loss on drying (47.8 % w/w) and the help of TLC saw and identify that it has the same bioactive compound which has important medical properties and microbial & pathogen examination, which are useful in medicine and important food industries1. Cinnamon contains a variety of important derivatives with acids and it also has anti-inflammatory and antioxidant properties & it reduces the growth of cancer cells2. In physicochemical studies, we get information related to the structural characteristics of cinnamon as well as their physicochemical properties and can use them for our use likes the field of medicines, the field of human health, and food preservation.