Vietnamese Cinnamon Powder Saigon Cinnamon - 5% Oil Content (1lb) Bag

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About Vietnamese Cinnamon Powder Saigon Cinnamon - 5% Oil

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. The oil concentration is so high that if you ignite the branch, it will spark! Unlike other cinnamon, Vietnamese cinnamon is surprisingly sweet and robustly spicy, similar to that of a “red hot” candy. Often times other cinnamon is only subtly sweet, if at all. But true Vietnamese is sweet just like candy. It is highly prized among chefs around the world for the high level of flavor that it brings to both baked, stewed and soup stock dishes. When cooking with it, you use only a very small amount (depending on how fresh it is) to achieve the flavors that you would normally need when using a larger amount of other cinnamon. The overall flavor of Vietnamese cinnamon is similar to Chinese Tung Hing Cassia Cinnamon, yet it still comes in second to Vietnamese Cinnamon, and usually contains a 3 to 4% Oil Content, versus Vietnamese Cinnamon in which the rarest and highest quality can contain upwards to 8% Oil Content. Vietnamese Cinnamon (Cinnamomum loureirri) formally known as Saigon cinnamon is a special variety that is rebounding in popularity in the United States following a more than 20-year absence. Compared to Indonesian types, Vietnamese cinnamon has a distinctly sweet flavor and an exceptionally high volatile oil content. Gourmet cooks rate it as the highest quality cinnamon in the world.