Vietnamese cassia cinnamon, also called Saigon cinnamon, is stronger and sweeter than most cinnamon you find in the supermarket. Our sticks come from Quảng Ngãi province and are gently dried, so they are especially rich in essential oils. Without the bark they are ideal for mulled wine, punch, rice pudding, custard and preserving. For soups like phở, use the cinnamon sticks with bark; for baking, the ground cassia cinnamon.
- Vietnamese cassia cinnamon, grown in Quảng Ngãi province in Vietnam
- The Saigon cinnamon sticks are gently dried, so they are especially rich in essential oils
- Pleasantly sweet and spicy with fruity notes, a little more robust than Ceylon cinnamon
- For baking, preserving, punch, mulled wine, lamb, beef, custard, rice pudding, liqueurs, sweet dumplings and stuffings for roast goose and duck
- In a resealable 40 g pack
