Saigon Cinnamon

Saigon Cinnamon (Cinnamomum loureiroi) is prized for its intensely sweet and pungent flavor, which is much stronger than standard cinnamon. This bold profile is due to it containing the highest volatile oil content of all commercial cinnamons.

As the name suggests, this specific species of cinnamon is native to Vietnam. It is closely related to Cassia cinnamon and is highly valued in Vietnamese culinary traditions.

Yes, like other varieties of Cassia cinnamon, Saigon Cinnamon naturally contains higher levels of coumarin compared to Ceylon cinnamon. While it is perfectly safe for normal culinary use, consuming massive, unnatural doses of coumarin over a long period is not recommended.

Because of its potent and highly aromatic nature, Saigon Cinnamon is excellent for rich baked goods like cinnamon rolls, snickerdoodles, and apple pies. It provides a sharp, spicy kick that easily cuts through heavy sugars and butter.