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.
- I cannot live without this!
- Very Good Product, will keep in rotation!
- Pretty Good, would buy again
- Decent Product
- Below Average
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Jan 30, 2012 | By Deborah Maggio
Sep 1, 2013 | By kathleen
Just what bakers need!
Sep 21, 2013 | By Betty Waterhouse
Jun 26, 2014 | By Grizz
Oct 9, 2014 | By J.C. Schmeltekopf
Jun 8, 2015 | By Colleen
Grn Vietnames Cinnamon
Oct 11, 2015 | By The Professor
My Favorite Cinnamon
Aug 7, 2016 | By Richard Trump
Oct 22, 2016 | By Carleton Smith