Summary

Vietnamese cinnamon is characterized by its dark, rich, and spicy notes, making it the boldest and most potent variety available. This spice is celebrated for its fiery bite and unparalleled taste, which is significantly more intense than the more commonly found Indonesian cassia.

History

Vietnamese cinnamon, or as it's also known, Saigon cinnamon, boasts a rich history that stretches back to the ancient spice trades of Southeast Asia. This spice is derived from the bark of trees native to the region, specifically the Cinnamomum cassia. It is renowned for its exceptionally high essential oil content, which gives it a more intense and sweeter flavor than other cinnamon varieties. Historically, it was not only a culinary delight but also a commodity that was traded like currency among early merchants in Vietnam.

The use of Vietnamese cinnamon transcends Vietnamese borders, influencing culinary traditions across Asia and later, the globe. In its native land, it was traditionally used in pho, giving this national dish a depth of flavor that is both comforting and distinctive. As it traveled along spice routes, its adoption in various regional cuisines is a testament to its versatility and robust flavor profile.

Why We Love It

We adore Vietnamese cinnamon for its audacious flavor that transforms any culinary project. From baking to cooking, its potent essence enhances the taste of everything it touches. We particularly love using it in our cinnamon rolls where it infuses a deep, spicy warmth that makes each bite more memorable than the last. It's our go-to for an extra kick in both sweet and savory dishes, proving that a little can go a long way.

The More You Know

This cinnamon variety is so potent that it's the secret behind the famously irresistible scent of Cinnabon's cinnamon rolls.