Vietnamese Cinnamon, also known as Saigon Cinnamon, is the inner bark of the species Cinnamomum Loureiroi, which is a type of evergreen tree. Its naturally high concentration of cinnemaldehyde gives it an intense flavor and prized reputation among other types of cinnamon. Use in puddings, cakes, cookies, breads, drinks, curries, meat and game, stews, vegetables, and stewed fruits.
