Ground Vietnamese Cinnamon, Cinnamomum loureiroi, is a classic ground Cassia cinnamon. It is also called Vietnamese cinnamon, Saigon cinnamon, or ground Saigon cinnamon.

Ground Vietnamese Cinnamon is a spicy, pungent cinnamon with a little bit of heat. It comes from trees with a thick bark, so the flavor is woodsy and powerful. 

Ground Vietnamese Cinnamon is regularly purchased by: 

• cocktail mix, sauce, chocolate, candy, granola, trail mix, baked good, and ice cream manufacturers;
• Mexican, Latin American, Middle Eastern, and bar & grill-style restaurants;
• seasoning companies;
• independent spice shops;
• bagel shops and bakeries;
• catering companies; and 
• coffee shops and cafes

Flavor Profile

Ground Vietnamese Cinnamon has a sharp, sweet, and woodsy flavor with a slightly spicy edge.

How To Use

Ground Vietnamese Cinnamon is usually associated with baking and sweets, so try it in Cinnamon Scones. It’s a wonderful addition to morning coffee or tea, and makes delicious Pancakes. You'll also find it in savory dishes like Caramel Apple Pork Chops. Add it to tapas, like the spicy Spanish meatballs called Albondigas. Put a different spin on your enchiladas by topping them with cinnamon-scented Puya Chile Sauce. Make a cinnamon-savory pan of Roasted Sweet Potatoes. And it’s an outstanding ingredient when making German-Style Mustard.

Use Ground Vietnamese Cinnamon for all manner of baked goods, desserts, and breakfast pastries. Wonderful for grilling and BBQ rubs for beef, pork, chicken, fish, and tofu. Excellent in savory applications like curries, chutneys, dumplings, pickles, meat glazes, mustards, soups, stews, squash, and vinegars.

Ground Vietnamese Cinnamon pairs well with ginger, turmeric, onion, garlic, red wine, chiles, mustard, chocolate, nutmeg, mace, tomatoes, yogurt, bananas, corn, cauliflower, cherries, and apples.