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.
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By: Deborah Maggio - Island Park, NY Jan 30, 2012
This is the second time I've ordered this item. I really enjoy using it and the flavor is wonderful.
By: kathleen - Arlington, WA Sep 1, 2013
Husband being diabetic we use cinnamon which is suppose to be very good for diabetics not to mention this is the best cinnamon ever and we use it on everything..
Just what bakers need!
By: Betty Waterhouse - State College, PA Sep 21, 2013
Don't be scared off by magazines that say Vietnamese cinnamon is so strong you should be wary of using it. I mix Vietnamese cinnamon and regular cinnamon in equal parts and it's perfect for both baking and direct sprinkling.