Vietnamese cinnamon (Vietnamese cinnamon or Saigon cinnamon) is also known as "Vietnamese cassia" and is produced from the inner bark of the Cinnamomum loureiroi tree, which is a native plant of Southeast Asia. It is produced in the central highlands of Vietnam, in the Quảng Ngãi province. The cinnamon bark comes in the form of 8 cm long sticks and has a brown color and delicate texture.

Vietnamese cinnamon has a higher concentration of essential oils, offering a strong aroma and intense spicy flavor. Compared to ground cinnamon, the cinnamon sticks retain their flavor for a long time.

Uses of Vietnamese cinnamon (cassia) in various recipes:

• In fruit platters with honey and nuts
• In rice pudding and yogurt with honey
• In 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 stifado, moussaka, cannelloni, soutzouk loukou, minced meat, tomato sauces
• In savory dishes with lamb or chicken in the Middle East
• In the preparation of traditional soups and beverages in Persian cuisine
• For making chocolate in Mexico

Vietnamese cinnamon (cassia) is believed to have antioxidant and anti-inflammatory properties, as well as being associated with improved glycemic control in diabetic patients. It may also have antimicrobial effects.

Cinnamon has a high content of coumarin.