With its bark, cassia cinnamon is particularly strong and releases its aroma slowly. That is why in Vietnam it goes into every good soup broth, above all phở bò and bún bò Huế, and suits all stews and braised dishes. Our cinnamon comes from Quảng Ngãi province and is gently dried. For mulled wine and desserts, the finer cinnamon sticks without bark are the better choice.
- Vietnamese cassia cinnamon, grown in Quảng Ngãi province
- The Saigon cinnamon sticks are gently dried, so they retain plenty of essential oils
- Pleasantly sweet and spicy with fruity notes, slightly more bitter than Ceylon cinnamon
- Thanks to the bark, ideal for Asian soups and stews, especially phở bò and bún bò Huế
- In a resealable 40 g pack
