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 species in Southeast Asia. Vietnamese cinnamon has a brown color and a delicate texture.

Vietnamese cinnamon (cassia) has the highest concentration of essential oils, which gives it a strong complex aroma and a more intense spicy flavor. It is ready for use in ground form.

Uses of Vietnamese cinnamon (cassia) in various recipes:

• In fruit platters with honey and walnuts
• In rice pudding and yogurt with honey
• For breakfast: in muesli, cereals, oatmeal – with or without milk
• In hot beverages, such as salep or coffee
• In various sweets: 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 traditional soups and local drinks in Persian cuisine
• In chocolate preparation in Mexico

Health benefits of Vietnamese cinnamon (cassia):

Vietnamese cinnamon is considered to have antioxidant and anti-inflammatory properties. Additionally, its consumption is associated with improved glycemic control and reduces triglyceride and LDL cholesterol levels in the blood. Furthermore, it has been suggested to possess antimicrobial action.

Vietnamese cinnamon (cassia) has a high coumarin content.

Product packaging:

The packaging varies depending on the quantity and form of the product, such as eco-friendly kraft bags, zip lock bags, plastic containers, and glass or plastic jars. The packaging photos are indicative.