Saigon Cinnamon

Saigon Cinnamon or Cinnamomum loureiroi, also known as Vietnamese cinnamon or Vietnamese cassia is an evergreen tree in the genus Cinnamomum, indigenous to mainland Southeast Asia.

Despite its name, it is more closely related to Cassia
than to Cinnamon, though in the same genus as both.

Saigon cinnamon has 1-5% essential oil in content and 25% cinnamaldehyde in essential oil, which is the highest of all the cinnamon species.

Saigon Cinnamon is used primarily for its aromatic bark, which is quite similar to that of cassia but with a more pronounced, complex aroma.

In Vietnamese cuisine, Saigon Cinnamon bark is an important ingredient in the broth used to make noodle soup.