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 the inland Southeast Asia. It is produced in the central highlands of Vietnam, in Quảng Ngãi province.

The raw form of cinnamon is in stick form, and the cinnamon sticks are cut to a size of 8 cm. Cinnamon (cassia) has a brown color and a delicate texture. Compared to other types of cinnamon, Vietnamese cinnamon has the highest concentration of essential oils, giving it a strong complex aroma and a more intense spicy flavor.

Uses of Vietnamese cinnamon (cassia) in various recipes:

• In fruit platters with honey and nuts
• In rice pudding and yogurt with honey
• At breakfast: in muesli, cereals, oats – with or without milk
• In hot beverages, such as salep or even coffee
• In various desserts: strudel, cinnamon rolls, Fanouropita, loukoumades, bougatsa, walnut pie, biscuits, mustokouloura
• In stifado, moussaka, cannelloni, soutzouk loukou, minced meat, and red sauces – for a touch of Ottoman cuisine
• In savory dishes with lamb or chicken in the Middle East
• In Persian cuisine in traditional soups and local drinks
• In the preparation of chocolate in Mexico

Vietnamese cinnamon (cassia) is believed to have antioxidant and anti-inflammatory properties and is associated with improved glycemic control in diabetic patients, while simultaneously reducing levels of triglycerides and "bad" LDL cholesterol in the blood. Additionally, it has antimicrobial properties, contributing to oral hygiene and combating bad breath.

Vietnamese cinnamon (cassia) has a high content of coumarin.