Vietnamese cinnamon (cassia) is known for its high concentration of essential oils, which gives it a strong, complex aroma and a more intense spicy flavor. It is produced from the inner bark of the Cinnamomum loureiroi tree, a native plant of Southeast Asia.

The original form of cinnamon is in sticks, measuring 8 cm and having a brown color. Compared to ground cinnamon, cinnamon sticks retain their flavor for a much longer time.

Uses of Vietnamese cinnamon (cassia):

• In fruit platters with honey and nuts
• 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 desserts: strudel, cinnamon rolls, fanouropita, loukoumades, cookies
• In stews, moussaka, cannelloni, soutzouk loukou, and tomato-based sauces
• In savory dishes with lamb or chicken, and in traditional soups and local drinks in Persian cuisine
• Popular in chocolate making in Mexico

Vietnamese cinnamon (cassia) is believed to have antioxidant and anti-inflammatory properties. It has been associated with improved glycemic control in patients with diabetes.