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Vietnamese/Saigon Cinnamon (C. loureirii)

Vietnamese/Saigon Cinnamon (C. loureirii)

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Sweet Mischief ~ Fragrant and warming, Saigon Cinnamon is a special kind of Cassia ~ it's like what most people use for baking in North America, but stronger, sweeter, floral, layered and complex ~ it has an extra spark.

We only accept Saigon Cinnamon with a minimum volatile oil content of 4%. The volatile oil contributes to its rich aroma and warm, spicy-sweet character. This makes it a excellent choice when you want your Cinnamon to really come through in baking, drinks, and savoury dishes.

You will find that this kind of Cassia is a bit less sharply spiced than other Cassias, making it a lovely choice for anyone who enjoys a sweeter, more aromatic Cinnamon. It stays on the tounge longer and changes as you enjoy the dish it flavours. For uses where it matters, this is our favourite of the cassias. It has long travelled from forested highlands into local broths, drinks, and baking.

Add to apples, chocolate, coffee, oats, squash, cakes, cookies, braises or satisfying stews whenever you have a deep desire for Cinnamon spice ~ which is always. We use this variety exclusively in our chai blends. A modest shake carries clearly through spiced loaves, desserts, drinks, sauces, and simmered dishes, so don't add too much.