No. 5045 - Vietnamese Saigon Cinnamon
Saigon cinnamon is used primarily for its aromatic bark, which is quite similar to that of Cassia Cinnamon but with a more pronounced, complex aroma. Ground Vietnamese Cinnamon produces a rich, dark cinnamon with a bit of spiciness.
Saigon Cinnamon is among the most prized cinnamon varieties cultivated. It is considered to be the finest variety of cinnamon by expert chefs all around the world.
An evergreen indigenous to mainland Southeast Asia. When the tree is 12-20 years old, it is harvested for its bark. Saigon cinnamon is more closely related to Cassia than to Ceylon cinnamon. Saigon cinnamon has 1-5% essential oil in content and 25% cinnamaldehyde in essential oil, which is the highest of all the cinnamon species. Therefore, out of the three species, Saigon cinnamon commands the highest price. Saigon cinnamon is produced primarily in Vietnam, both for domestic use and export.
Since the beginning of the early 21st century Vietnam has resumed export of the spice, including to the United States, where it was unavailable for nearly 20 years. Although it is called Saigon cinnamon, it is not produced in the area around the southern city of Saigon, but instead in the central and Central Highlands regions of the country, particularly the Quảng Ngai Province of central Vietnam.
WARNING: This product can expose you to chemicals including lead, which is known to the State of California to cause cancer, birth defects or other reproductive harm. For more information go to www.P65Warnings.ca.gov.
|Latin Name||Cinnamomum Loureiroi|
|Shelf Life||10 Years|
|Origin||United States of America|
|Packed||United States of America|
|Common Uses||In Vietnamese cuisine, Saigon cinnamon bark is an important ingredient in the broth used to make a noodle soup called pho. Other ideas include bread, cookies, drinks, cakes, puddings, curries, game, meat, vegetables, or stews.|