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Spicy and sweet, this Saigon cinnamon is our most popular varietal. Its high volatile oil content makes the bark extremely potent. Vietnamese cinnamon is fiery, rich, fragrant, and amazing with chocolate or in cinnamon rolls, where it can be the entire flavor. Also available in Cracked Saigon Cinnamon, Whole Saigon Cinnamon Pieces. Visit our blog to learn about the different varieties of cinnamon.
The silverback gorilla of the cinnamon world, all the younger cinnamons know to stay out of the way. Piercing, spicy flavor and an invigorating heat make this the perfect variety for any recipe where cinnamon is the star of the show.
To produce cinnamon, a tree is grown for about 2 years. Afterwards, it is chopped down to a stump, from which dozens of small shoots will spring up. The shoots are allowed to mature and thicken to about two inches in diameter. After the green outer bark is shaved off the inner bark is bruised and struck evenly until it releases from the heart of the wood. This inner bark is then removed in large sheets, cut into strips, and air-dried. These strips are then curled into quills of cinnamon that are then further dried in ovens or by baking them outside under the sun. After achieving a sufficient tan the quills are sent on their way to the world.
Vietnamese cinnamon is harvested from the species Cinnamomum loureiroi, and also goes by the name Saigon cinnamon. Vietnamese cinnamon is the strongest cinnamon due to a high essential oil content, of which 25% is cinnamaldehyde.
Due to this, Vietnamese cinnamon is the butt-kicker cinnamon of the cooking world. Bakers in particular, take note: This is the cinnamon you want for your spice cakes, cookies, and definitely in your cinnamon rolls. We also like a pinch added to a batch of ready coffee grounds or espresso powder before passing through the water to give the everyday cup a bit of pep.
This cassia cinnamon is ground fresh in small batches to guarantee a potently hot, sweet and lingering cinnamon flavor. Our Vietnamese cinnamon has a more hot and spicy cinnamon flavor than the more mild Korintje cinnamon.
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.
All varieties of cinnamon have unique differences. Sri Lankan cinnamon has the most delicate and complex flavor. Saigon cinnamon, on the other hand, has a higher cinnamaldehyde content, and therefore the strongest flavor.
Preventing clot formation. Saigon cinnamon has a high concentration of cinnamaldehyde, a compound known for its effects on platelets and preventing clot formation. It also contains coumarin (more than other varieties of cinnamon), another compound known to help prevent clots.
Fighting bacteria and fungus growth. Many studies show that cinnamon is effective as an antimicrobial agent. One study of Saigon cinnamon specifically showed that an extract of the spice was effective against Listeria. Another study found that the oil may be effective against the bacteria that causes Lyme disease.
Regulating blood sugar levels. As a type of cassia cinnamon, Saigon cinnamon may aid in reducing insulin resistance, which can help to regulate your blood sugar. Some studies also show that cassia cinnamon may help to reduce blood sugar levels in people with diabetes.
May help to prevent cancer. An in-vitro study found that cinnamon extract may be effective for stopping the growth of cancerous tumors and destroying cancer cells. More research is needed.
Saigon cinnamon is generally safe to eat in small amounts. One of the most important things to keep in mind, however, is that it is higher in coumarins than other types of cinnamon. Too much coumarin may cause liver damage. If you have a liver condition, you may want to limit your intake or avoid the use of cinnamon.
The use of Saigon cinnamon may interfere with certain medications. For instance, if you take a medication for diabetes, the blood sugar-lowering effects of Saigon cinnamon may cause your blood sugar to drop too low. It may also increase your risk of liver damage if you take other medications that may affect your liver.
After taste comparisons myself and blind taste tests with friends and family. Time and again Saigon Vietnamese Cinnamon Ground comes out far superior to others. People say that other cinnamon tastes like dirt in comparison.Just try it, you don't know cinnamon until you've tasted Saigon Vietnamese Cinnamon Ground!
This cinnamon has a ton more aroma and flavor than cassia cinnamon. So it packs a punch. Your baking has more flavor; there is more cinnamon oil to it. It's delightful. It's warm, fragrant, and woodsy--a step beyond the cinnamon you've been using.
This is our favorite cinnamon for apple pie. We use Korintje cassia and Ceylon cinnamon too and love that, but sometimes, only Vietnamese cinnamon will do. When there are a lot of competing flavors--like with an apple pie--Vietnamese cinnamon makes a statement and doesn't get lost. This is an essential cinnamon for chocolate baked goods.
You put a lot of time, effort, and money into your baking; don't scrimp on the ingredients. That is especially true with cinnamon and chocolate. Great cinnamon, like great chocolate, will transform your baking.
Phu Huong's Cha Que is pork patty that has an ultra-smooth in texture that's delicious in noodle, or rice dishes, and of course, banh mi. Cha que is made by marinating pork in fish sauce, cinnamon, sugar and black pepper, and then formed into a paste and baked.
Cinnamomum is a genus of evergreen trees and shrubs that contains more than 250 individual species. Several of these species are renowned for their highly aromatic bark, which is used to produce the cinnamon spice.
Vietnamese cinnamon (Cinnamomum loureiroi) is one of the finest, most prized varieties of cinnamon on the market. Compared to other species, Vietnamese cinnamon bark has the highest concentration of essential oils, giving it the strongest and most distinctive flavor.
In spite of its name, Saigon cinnamon is typically not found near the old city of Saigon. Rather, it is harvested from the lush, forested Central Highlands, where it thrives in the humid climate and hilly terrain.
Cinnamon is one of the oldest known spices in the world, with a colorful history that dates back to antiquity. For thousands of years, only the wealthiest members of society could afford to indulge in the rich, spicy-sweet flavor of cinnamon. Historians believe that the ancient Romans and Greeks made offerings of cinnamon to their gods and goddesses.
Exports of Vietnamese cinnamon came to an abrupt halt during the Vietnam War. The trade embargo on Vietnamese cinnamon lasted for two decades after the end of the war, during which time the spice was unavailable in the United States.
Today, the popularity of Vietnamese cinnamon is on the rise. Many cultures around the globe adore the spice for its complex and robust flavor, which tends to be more pronounced than other varieties of cinnamon.
In Vietnam, cinnamon is used to deliver depth of flavor to a number of traditional dishes, such as phở. Vietnamese cinnamon is also commonly added to other soups and broths, sauces, baked dishes, teas, and other hot beverages.
Vietnamese cinnamon has been prized for its medicinal properties for thousands of years. Cinnamon is very rich in antioxidants, as well as antimicrobial and anti-inflammatory compounds.* During medieval times, cinnamon was used to treat a wide range of ailments, such as sore throats and coughs.*
Saigon cinnamon has a higher concentration of cinnamaldehyde than any other variety of cinnamon. This compound is not only what gives the spice its robust flavor, but also its ability to lower blood sugar.* Due to its uniquely high concentration, Vietnamese cinnamon may be one of the most effective varieties when it comes to reducing blood sugar.*
The Republic of Tea is thrilled to introduce Citizens to the newest herbal blend in our collection of SuperHerb teas: Vietnamese Cinnamon SuperHerb Tea. This fragrant infusion contains premium cassia cinnamon sustainably harvested from Vietnam and is USDA Certified Organic.
Vietnamese Cinnamon, also known as Saigon Cinnamon, boasts an intense flavor that is prized among bakers. Turn to this cinnamon for your spice breads, oatmeal cookies and snickerdoodles. Try a pinch in chocolate chip cookies to bring out the flavor of the chocolate.
Saigon Cinnamon has a strong, spicy cinnamon taste and high levels of oil content. Originating in Vietnam, this cinnamon admittedly makes a good first impression in terms of sheer aroma and taste. It tends to be spicy and strong, and sweet all at the same time. In Vietnamese cuisine, Saigon cinnamon is an important ingredient in the broth used to make a noodle soup called pho.
Organic Ground Vietnamese Cinnamon, Cinnamomum loureiroi, is called \"que\" in Vietnamese. This is pronounced \"kway,\" for those of us who don't speak Vietnamese fluently. This cinnamon is the most aromatic of the different types available.
Vietnamese cinnamon is called \"alqurfat alfiatnamia\" in Arabic, \"yuenan rougui\" in Mandarin, \"cannelle vietnamienne\" in French, \"vietnamesischer Zimt\" in German, \"shatal daalacheenee\" in Hindi, \"Betonamushinamon\" in Japanese, \"canela vietnamita\" in Portuguese, \"v'yetnamskaya koritsa\" in Russian, and \"canela vietnamita\" in Spanish. It is also called Saigon cinnamon. 59ce067264