Our Saigon Cinnamon Sticks are currently out-of-stock. Based on the latest update from our supplier we expect to receive our next shipment of Saigon Cinnamon Sticks by mid-March. If you would like to be notified when this is back in stockplease email Rebecca at
[email protected] and use Saigon Cinnamon Sticks in the subject line.Indigenous to Southeast Asia, Vietnamese cinnamon, scientific name Cinnamomum loureiroi, is also known as Saigon cinnamon or Vietnamese cassia. This cassia is closely related to other Cinnamomum cassia such as Cinnamomum burmannii (better known as Indonesian or Korintje cinnamon) and Cinnamomum aromaticum (often referred to as "Chinese cinnamon"). The other genus of cinnamon is Cinnamomum zeylanicum (called Ceylon cinnamon or "true cinnamon"). The term "cassia" is never used when referring to Ceylon cinnamon.These are our top quality Vietnamese cinnamon sticks. These sticks are approximately 4" long and, because our cinnamon is sold by weight, you will get approximately 5 sticks per ounce (if several of the sticks are cracked or broken you will get more sticks in a bag).Why Vietnamese CinnamonFrom the bark of an evergreen cassia tree, this cassia grows naturally in the high mountainous regions of Central and Northern Vietnam. The term "Saigon cinnamon" is inaccurate, as this cassia does not grow in or around Saigon (which is located in southeastern Vietnam), but this cinnamon has been marketed with the name "Saigon Cinnamon" for so many years that the name has stuck. Coinciding with the start of the Vietnam War, exports of Vietnamese cassia into our country was halted for almost 20 years. Vietnamese cinnamon is considered by the majority of cassia and cinnamon enthusiasts to be the most distinctive of all the cinnamons. The cinnamon oil content of our Vietnamese Cinnamon Sticks is very high at 4%-6%, which makes the flavor outstanding and as such, many bakers and chefs consider this variety the best cinnamon you can get. By comparison, the most common cinnamon used in America has historically been the cassia cinnamon from Indonesia (also called Korintje cinnamon) which has a lower cinnamon oil content of 2%-3%. The high concentration of Vietnamese cinnamon's aromatic oils provides its trademark potent and concentrated sweet cinnamon flavor. How to UseOur Vietnamese cinnamon is widely cherished among sous chefs and artisan bakers for the extraordinary level of flavor that it brings to a variety of breads, cakes, cookies, dumplings, ice cream, pastries, pies and puddings. Chefs of top end restaurants find ways to add Vietnamese cinnamon to more savory dishes as well - chutneys, pickles, meat glazes, soups, stews, squash and even vinegars. It's also an outstanding enhancement to hot drinks like cider, coffee, cocoa, cider and tea. We even have some Microbrewer customers who use these sticks in brewing their beer.Vietnamese Cinnamon intensifies fruits like apricots, apples, cherries, blueberries and oranges. Vegetables pair well with cinnamon's subtle yet robust aroma, fragrance and warm taste, especially with onions, carrots and spinach.Flavor ProfileSome describe Vietnamese cinnamon as being a bit spicy and similar tothat of "red hot" candy. Korintje and Chinese cassia tends to be muchmore subtly sweet and pales in comparison.Helpful HintsWhen baking or cooking with Vietnamese cinnamon, you should only use a very small amount to achieve the flavor you would normally get when using a larger amount of other cassia cinnamon.We also carry a Vietnamese Cinnamon powder as well asCeylon "True Cinnamon" sticks. We offer a complete selection of the highest quality cinnamon.** This product is certified kosher.
