Vietnamese/Saigon Cinnamon ~ 4% Oil (C. loureirii)

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Cassia and Cinnamon are closely related. Vietnamese varieties are technically "Cassia" and are sharper/hotter than true Ceylon Cinnamon that is usually grown in Sri Lanka, southern India or other equitorial regions around the world.

We call this Vietnamese variety of cinnamon "Saigon Cinnamon"

We like the flavour of Vietnamese Cassia a lot as it's a bit more refined and flowery compared with Indonesian Cassia, but not as hot. It's notably spicier than True Cinnamon.