Vietnamese cinnamon (Vietnamese cinnamon or Saigon cinnamon) - also known as "Vietnamese cassia" - is produced from the inner bark of the Cinnamomum loureiroi tree, which is an endemic plant of Southeast Asia. The initial form of cinnamon comes in the form of wood, with pieces measuring 8 cm in length. Cinnamon (cassia) has a brown color and a fine texture. Vietnamese cinnamon has the highest concentration of essential oils, which gives it a strong aroma and intense spicy flavor.

Uses of Vietnamese cinnamon (cassia) in various recipes:

• In fruit platters with honey and walnuts
• In rice pudding and yogurt with honey
• At breakfast: in muesli, cereals, oatmeal - with or without milk
• In hot beverages, such as salep or coffee
• In various desserts: strudel, cinnamon rolls, fanouropita, loukoumades, bougatsa, walnut pie, cookies, mustokouloura
• In stews, moussaka, cannelloni, soutzouk loukou, minced meat, red sauces
• In savory dishes with lamb or chicken in the Middle East
• In traditional soups and local drinks in Persian cuisine
• In chocolate preparation in Mexico

Health benefits of Vietnam cinnamon (cassia): Vietnamese cinnamon is believed to have antioxidant and anti-inflammatory properties. Studies show that its consumption is associated with improved glycemic control in diabetics and decreased triglycerides and "bad" LDL cholesterol in the blood. Additionally, it may have antimicrobial actions, contributing to oral hygiene.

Vietnamese cinnamon has a high content of coumarin.