Vietnamese cinnamon, Cinnamomum loureiroi, is also known as Saigon cinnamon or Vietnamese cassia. The other genus of cinnamon is Cinnamomum zeylanicum (called Ceylon cinnamon or “true cinnamon”). Cinnamon continues to be a popular spice used in Vietnamese cuisine, because of cinnamon benefits and it’s flavor. You can use this reddish-brown or yellow-brown tree bark as dried, rolled-up strips or ground.
Vietnamese cinnamon comes from the bark of the Cinnamomum loureirii cassia tree that is native to the higher, mountainous regions of Central and Northern Vietnam.
Regarded by many as the world’s most aromatic cinnamon, this Vietnamese variety has the highest concentration of essential oils of any cinnamon currently found in the world today. Because of the powerful amount of aromatic oils, Vietnamese cinnamon is extremely intense and concentrated with sweet cinnamon flavor. Unlike other cinnamon, Vietnamese cinnamon is surprisingly sweet and robustly spicy, similar to that of a “red hot” candy.