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Vietnamese Cinnamon, also known as Saigon Cinnamon, is the inner bark of the species Cinnamomum Loureiroi, which is a type of evergreen tree. Its naturally high concentration of cinnamaldehyde gives it an intense flavor and prized reputation among other types of cinnamon. Its chemical makeup has the highest essential-oil content (at 5%) and a more complex, sweet flavor and deeper aroma of all Cassia species, subsequently it demands a premium price over other "cinnamons".
Use in puddings, cakes, cookies, breads, drinks, curries, meat and game, stews, vegetables, and stewed fruits. Cinnamon is an ingredient in Chinese five spice powder and the Indian spice, garam masala.
Saigon Ground Cinnamon (Cassia)
Add ground cinnamon directly to recipe.