1/2 cup glass jar (2.4 oz net wt)
Price: $5.58

4 oz bag
Price: $3.74

1 lb bulk bag
Price: $7.27

5 lb bulk bag
Price: $32.72

25 lb bulk box
Price: $149.04

40 lb bulk box
Price: $231.30

Vietnamese cinnamon, Cinnamomum loureiroi, is also known as Saigon cinnamon or Vietnamese cassia. Vietnamese cassia is native to mainland Southeast Asia and is closely related to other Cinnamomum cassia such as Cinnamomum burmannii (better known as Indonesian or Korintje cinnamon) and Cinnamomum aromaticaum (often referred to as "Chinese cinnamon"). The other genus of cinnamon is Cinnamomum zeylanicum (called Ceylon cinnamon or “true cinnamon”). The term "cassia" is never used when referring to Ceylon cinnamon.

Why Vietnamese Cinnamon

Vietnamese cinnamon comes from the bark of an evergreen cassia tree that grows naturally in the high mountainous regions of Northern and Central Vietnam. The term “Saigon cinnamon” is inaccurate, as this cassia does not grow in or around Saigon (which is located in southeastern Vietnam), but it has been marketed with the name “Saigon Cinnamon” for years and the name has stuck. During the Vietnam War era exports of Vietnamese cassia was halted for almost 20 years.

Vietnamese cinnamon is considered by most cinnamon and cassia aficionados to be the most aromatic of all the cinnamons. The cinnamon oil content of our Vietnamese Cinnamon Powder is very high at 4%-6% which makes the flavor outstanding and leads many bakers and chefs to call this particular variety the best cinnamon you can get. By comparison, the most common cinnamon used in America is the cassia cinnamon from Indonesia (known as Korintje cinnamon) which has an oil content of 2%-3%.

When and Where to Use

Our Vietnamese cinnamon is highly prized among bakers and chefs for the high level of flavor that it brings to a variety of breads, cakes, cookies, dumplings, ice cream, pastries, pies and puddings. You’ll also find it in other more savory dishes as well – chutneys, pickles, meat glazes, soups, stews, squash and even vinegars. It’s also an outstanding enhancement to hot drinks like coffee, cocoa, cider and tea. We even have some Microbrew customers who use cinnamon in their beer.

Vietnamese Cinnamon works well in combination with fruits like apples, apricots, blueberries, cherries and oranges and vegetables – especially carrots, onions and spinach.

Cinnamon combines well with other spices such as allspice, black pepper, cardamom, cloves, ginger and nutmeg.

Flavor Profile
The high concentration of aromatic oils gives Vietnamese cinnamon its signature robust and concentrated sweet cinnamon flavor. Some describe the taste of Vietnamese cinnamon as being similar to that of “red hot” candy. Korintje and Chinese cassia tends to be much more subtly sweet and pales in comparison. Vietnamese cinnamon is highly sought after by savvy bakers and cooks throughout the U.S. as the higher cinnamon oil content allows the cinnamon taste to more completely disperse throughout your baked goods, giving them a sophisticated cinnamon flavor.

Helpful Hints
While our Vietnamese Cinnamon is grown and harvested in Vietnam, it is milled in the US to provide the freshest product. When baking or cooking with Vietnamese cinnamon, you should only use a very small amount (depending on how fresh it is) to achieve the flavor you would normally get when using a larger amount of other cassia or cinnamon.

We also carry Vietnamese Cinnamon Sticks, Korintje Cassia Cinnamon Sticks and Ceylon Cinnamon Sticks.

Some of the most searched recipes using cinnamon are Punjabi Chicken, Roasted Sweet Potatoes and
Jerk Chicken.

Related Blog Posts
Spice Cabinet 101: Cinnamon
Flavor Characteristics of Spices
Most Popular Spices by Cuisine
Holiday Spice Guide
World's Healthiest Cuisines - Vietnam

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Customer Reviews
# of Ratings: 37
1. on 6/16/2016, said:
Best cinnamon I've bought in a long time. Definitely will by my source for the future
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2. on 5/16/2016, said:
I have diabetes 2 and am 73 years old. I buy Vietnam cinnamon in bulk at the grocery store. I had BSL's too high and controlled my diet. I started using cinnamon on my cereal, yogurt ,cottage cheese, toast, fruit and in almond coconut milk. My BSL dropped immediately to around 100 to 120. I have been using V.cin for about a year on a daily basis with out negative effects. My dr. said I should not use cin. but he could not tell me why? Or give any reason at all! experiment with it and make up your mind, be sure it is S.E. cin.,preferably the Viet Nam variety. good health to you all, thank you. Dennis
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3. on 4/17/2016, said:
I love this for all my baking, clean, fresh, great taste.
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4. on 1/1/2016, said:
I won't ever use grocery store cinnamon again!
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5. on 4/4/2014, said:
I put a large quantity of it on my oatmeal every morning. Even without ANY sugar, it makes the bowl of cereal taste like a giant oatmeal cookie. There are supposed to be medicinal value(s) to various spices. Cinnamon is supposed to support blood sugar. Seems that way for me. After breakfast, I can run a long distance up & down hills with a 12-lb backpack without getting hypoglycemic.
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