(Cinnamomum Loureiroi)

VIETNAMESE CASSIA

The Sweetest, most Aromatic, and Flavorful Cassia Cinnamon from the bark of a tree native to the mountains of Central & Northern Vietnam. It has very high volatile or essential content of 4%-5% oil. It has a pungent fragrance, is much stronger than the other cinnamon, and has intense spicy- sweetness without a hint of bitterness.

SUGGESTED USES: Vietnamese/Saigon cinnamon is generally so sweet it can be eaten like candy. Highly prized among the Chef’s around the world. Used in dishes that have a more complex flavor. Use them in your baking, and plays really well in both sweet and savory dishes.

To Make Cinnamon Tea: Add 1/2 cinnamon stick or 1tsp ground cinnamon to your cup, pour 8oz boiling water, steep 8-10 minutes, strain, add sweeter or milk, Enjoy