When you hear "cinnamon," many people may picture Ceylon (Sri Lanka). But much of the cinnamon now used in supermarkets, confectionery-supply shops and coffee shops is in fact Vietnamese "cassia." Vietnam is one of the world's leading cinnamon exporters, sending its strongly aromatic, distinctive cinnamon bark all over the world.
This article organizes what Vietnamese cinnamon is, where it is harvested, and how it differs from Ceylon cinnamon, from the viewpoint of growing area and variety. It gathers what you want to know before buying—how to get along with coumarin, when to use sticks versus powder, and even authentic uses such as in pho and coffee.
What Vietnamese cinnamon is | one of the world's leading "cassia" countries
Cinnamon is a spice made by drying the bark of an evergreen tree in the laurel family. In Vietnamese it is called "quế (que)," and it is widely grown in the mountains from the north to the center. Vietnamese cinnamon belongs botanically to the group called "cassia," a different line from Ceylon cinnamon.
Vietnam is a growing area that boasts one of the world's largest export volumes of cinnamon (cassia). With a wide planted area and growing areas that make use of mountain slopes, it is known as a supplier not only of the bark itself but also of cinnamon oil (essential oil). A rich, powerful aroma is the hallmark of Vietnamese cassia, and it is used widely, from sweets to stewed dishes and drinks.
Cultivation is tied to the lives of mountain ethnic minorities; people such as the Dao grow the trees over several years and then take further years before harvesting good-quality bark with a rich aroma. Stripping the bark from the tree, rolling it and drying it gives the familiar stick-shaped cinnamon.
Types of cinnamon | the difference between cassia, Saigon cinnamon and Ceylon
Even said in one word, cinnamon changes in aroma and thickness with the kind of tree it comes from. What is worth grasping to understand the Vietnamese product is the difference between the three: cassia, Saigon cinnamon and Ceylon.
| Type | Main origins | Bark characteristics | Aroma and taste |
|---|---|---|---|
| Cassia (ordinary cinnamon) | Vietnam, China, Indonesia | Tube-shaped, rolled from thick, hard bark | Rich and powerful; strong in sweetness and pungency |
| Saigon cinnamon | Central and northern Vietnam | A kind of cassia; thick bark with rich aromatic components | Especially rich and showy even among cassia |
| Ceylon cinnamon | Sri Lanka and southern India | Thin bark layered many times over | Delicate and refined; a soft sweetness |
Much of what is sold as "cinnamon" in supermarkets and on spice shelves is cassia from Vietnam, China or Indonesia. Cassia suits times when you want a good strong cinnamon aroma in baking or drinks, while Ceylon cinnamon is chosen when you want to add a delicate aroma to tea or desserts—remembering this makes it easy to use them appropriately.
Of these, the one that represents Vietnam is Saigon cinnamon, introduced next.
Why Saigon cinnamon is valued
Saigon cinnamon is a variety known for its rich aroma even among Vietnamese cassia. The name is said to come from its being shipped out of the former trading port of Saigon (now Ho Chi Minh City), and this name has taken hold in the English-speaking world.
Because the bark is thick and the components that create the aroma are concentrated, a clear cinnamon character comes through even in small amounts. In the U.S. confectionery and bakery industries it is popular as "strong-smelling cinnamon" and is said to pair well with baked goods that make cinnamon the star, such as cinnamon rolls and apple pie. In Japan too its distribution as a confectionery material is spreading.
Since it is richly aromatic, it is a spice that is hard to go wrong with if you use a little less than the amount a recipe specifies and add more while tasting.
The main growing areas of Vietnamese cinnamon
Vietnam's cinnamon is split between growing areas in the northern and central mountains. Aroma and reputation differ by region, and some growing areas are even protected by a geographical indication (GI).
| Growing region | Regions | Characteristics |
|---|---|---|
| Van Yen (Văn Yên) | North, Yen Bai province | One of Vietnam's leading cinnamon growing areas. Protected by a geographical indication, with a wide planted area |
| Tra My (Trà My) | Central, Quang Nam province | Famed for high quality since ancient times; historically regarded as a byword for fine cinnamon bark |
| Tra Bong (Trà Bồng) | Central, Quang Ngai province | A growing area protected by a geographical indication. Produces fragrant cassia |
| Thanh Hoa, Ha Giang and others | North-central and north | Widely grown in the mountains. Tied to the lives of ethnic minorities |
Among them, Van Yen in Yen Bai province is known as a growing area representative of Vietnam, with the whole community engaged in cinnamon cultivation. Tra My in the center is a growing area long prized—there is a tradition that it was presented to the royal court—and it has a history of being praised as the "treasure of the mountains." That the aroma's character differs by growing area even within Vietnam is the same as with the pepper and coffee covered on this site.
Stick, powder and oil | the forms and how to use each
Vietnamese cinnamon is distributed in several forms to match the use. Each differs in how the aroma comes out and in ease of use.
Sticks (cinnamon sticks)
Bark that has been rolled and dried, called "quế cây" and the like in Vietnamese. Added to stews or simmered drinks, the aroma transfers slowly. A standard use is to drop one stick into pho soup, coffee or a hot drink. Because the aroma spreads gently, it suits times when you want to bring a spice note to a dish.
Powder (cinnamon powder)
Crushed bark, called "bột quế" in Vietnamese. Its advantage is easy use—kneaded into cake batter, or sprinkled on toast and drinks. Since the aroma rises easily it also fades easily, so finishing it soon after opening is recommended.
Cinnamon oil (essential oil)
Essential oil extracted from bark and leaves; Vietnam is known as a raw-material supplier. It is used as a raw material for food flavorings and daily goods, a form that plays its part at manufacturers' production sites rather than in the home kitchen. Even for the same cinnamon, the spice bark and the oil move in very different worlds of distribution.
Safety and coumarin | the way of getting along worth knowing
Cassia-type cinnamon, including the Vietnamese product, contains an aroma component called "coumarin." This component carries part of cinnamon's characteristic sweet aroma, and cassia is known to contain more of it than Ceylon cinnamon.
At the amounts used day to day in cooking and sweets, it is a spice that has long been enjoyed as a common ingredient. On the other hand, it is reassuring to avoid using it in ways that mean taking large amounts every day, and to enjoy it in appropriate quantities. In Europe and elsewhere, guidelines have been set for coumarin in food, and the idea of keeping to sensible amounts as a spice is shared. The basic rule is to use it, as a spice for enjoying aroma, within the range of everyday cooking.
If you want to use plenty every day, or if coumarin concerns you, one option is to choose Ceylon cinnamon, which has less coumarin. It is good to use cassia and Ceylon for different purposes according to use and frequency.
How cinnamon is used in Vietnam
Cinnamon is a worldwide sweets spice, but in Vietnam it is also indispensable in cooking. Let's look at uses unique to a producing country.
As a spice for pho and stews
The soup of pho, the noodle dish that represents Vietnam, is scented by simmering cinnamon sticks together with star anise and cardamom. The sweet aroma of cinnamon layered over a broth of slowly boiled beef bones creates pho's characteristic depth. It is also often used in dishes that simmer meat with spices, such as the stew "bo kho."
In coffee and tea
Pairing the aroma of cinnamon with strong Vietnamese coffee makes a sweet, showy cup. Adding one stick to hot coffee or tea is a way of drinking you can easily enjoy at home too. Cinnamon's aroma also goes well with the powerful bitterness of Robusta—a combination unique to the producing region.
In sweets and desserts
It is widely used in desserts too—baked goods, cinnamon rolls, and Vietnam's traditional sweet "che." Richly aromatic Saigon cinnamon pairs well with sweets that make cinnamon the star. Even just sprinkling the powder gives a much more authentic flavor.
How to enjoy and buy it in Japan
Vietnamese cinnamon is easy to get in Japan too. Both sticks and powder are distributed at imported-food stores, spice specialty shops, confectionery-supply shops and online. If the package says "cassia," it is often cinnamon from Vietnam, China or Indonesia, suited to dishes and sweets where you want to bring out a firm aroma.
First, trying one stick in pho, coffee or a stew should make the difference in how the aroma spreads easy to feel. If baking is your main focus, choosing richly aromatic Saigon cinnamon powder gives a satisfying result even in small amounts. When looking for cinnamon as a Vietnamese souvenir, checking the origin label and the form makes for a reassuring choice.
Cinnamon seen from the growing area | the practicalities of export and quality
Before Vietnamese cinnamon lines the shelves as a small jar for home use, it goes through a long process of harvesting, drying and sorting at the growing area. It is divided into grades by the thickness and curl of the bark and the richness of the aroma, and it changes form into sticks, chips, crushed goods and essential oil as it is exported to the world. That quality and price vary greatly by growing area and specification even for the same "Vietnamese cinnamon" is a circumstance unique to a producing region.
When sourcing spices and agricultural products from Vietnam, checking the growing area, form and specification specifically leads to stable quality. The flow for considering Vietnamese agricultural products such as pepper and coffee, not just cinnamon, as raw materials is summarized in our practical import guide. If you are looking for Vietnamese ingredients for product development or sourcing, please feel free to consult us.
Frequently asked questions
- What is the difference between Vietnamese cinnamon and Ceylon cinnamon?
-
The Vietnamese product is the richly, powerfully aromatic "cassia" type, while Ceylon cinnamon is a separate line with a delicate, refined aroma. If you want a firm cinnamon note in cooking or sweets, cassia suits; if you want to add a delicate aroma to tea or desserts, Ceylon suits.
- What is Saigon cinnamon?
-
It is a variety of Vietnamese cassia with especially rich aroma components. The name is said to come from its being shipped out of the former trading port of Saigon, and its strong aroma makes it popular in confectionery and bakery.
- Is Vietnamese cinnamon safe? I'm concerned about coumarin.
-
At the amounts used in cooking and sweets, it is a spice that has long been enjoyed. Because cassia contains coumarin, it is reassuring to avoid using it in ways that mean taking large amounts every day, and to enjoy appropriate quantities. If it concerns you, there is also the option of choosing Ceylon cinnamon, which has less coumarin.
- What is cinnamon called in Vietnamese?
-
It is called "quế (que)." The stick form is called "quế cây," and the powder form "bột quế."
- Where can I buy Vietnamese cinnamon?
-
You can get it at imported-food stores, spice specialty shops, confectionery-supply shops and online. If the package says "cassia," it is often cinnamon from Vietnam, China or Indonesia.
We have gathered the questions frequently asked about Vietnamese cinnamon.
Summary
Vietnam is one of the world's largest cinnamon growing areas, producing fragrant cassia. Its flagship, Saigon cinnamon, has rich aroma components and comes in handy when you want to bring out a firm flavor in sweets and cooking. Grasping the character of each growing area, the differences between the stick, powder and oil forms, and the way to get along with coumarin lets you choose well to match your use.
From pho soup to coffee and sweets, Vietnam's cinnamon is a spice rooted in the life of its producing region. The next time you pick up cinnamon, do turn your eye to the growing area and type as well.
Comments