Cinnamon, Vietnamese Saigon


Vietnamese cassia cinnamon has the highest oil content of all cinnamons, so it is the most spicy and pungent by far. It really is a must-try. Once you taste this stuff, nothing else compares, but of course its strength and single-note aggressiveness are not suitable for every dish.

Vietnamese cinnamon tends to be harvested in long bark strips and isn’t available in uniform quills. 

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