Vietnamese Cinnamon is also known as Saigon Cinnamon.

It has the highest oil content of all cinnamon or cassia, which makes it’s flavor more pronounced and desirable.

The high oil content of Vietnamese cinnamon also helps it disperse more evenly throughout a baked good (fat carries flavor) which makes it highly sought after in baking.

The flavor of Vietnamese cinnamon is more spicy and sweeter flavor than other cinnamon or cassia.

Saigon cinnamon bark is one of the main ingredients used to make the broth for Vietnamese pho!

You can buy Vietnamese cinnamon here.