Vietnamese cinnamon, commonly referred to as Saigon cinnamon, is a variety of cinnamon that differs from other varieties of cinnamon in a number of ways. Here are some of the key variations:

1. Flavor: 

The flavor of Vietnamese cinnamon is potent, sweet, and spicy. It has a stronger flavor because it contains more essential oils than other varieties of cinnamon. While Cassia cinnamon has a strong, spicy flavor with a harsh aftertaste, Ceylon cinnamon has a softer, sweeter flavor.

2. Aroma: 

Vietnamese cinnamon has a flavor that is similar to its intense, sweet fragrance. Ceylon cinnamon smells more delicately whereas the perfume of cassia cinnamon is more potent and spicy.

3. Appearance: 

Vietnamese cinnamon has a reddish-brown hue and is darker than other varieties of cinnamon. Its thin, brittle bark has a propensity to curl up as it dries. Ceylon cinnamon has a lighter hue and thinner bark than Cassia cinnamon, which has a thicker bark.

4. Coumarin content: 

More coumarin, a naturally occurring compound that can harm the liver in large amounts, is present in cassia cinnamon than in Vietnamese or Ceylon cinnamon. Vietnamese cinnamon is the safest option for people who routinely take cinnamon because it contains the least coumarin of the three.

Generally, Vietnamese cinnamon is renowned for both its decreased coumarin content and high sweetness and scent. It is a well-liked option for baking and cooking, and Vietnamese food frequently uses it. Even though it might not be as common as other varieties of cinnamon, individuals who wish to sample its distinctive flavor and aroma should look for it. The season for cinnamon has begun, so contact us right away to place an order for Vietnamese cinnamon!