Vietnamese cinnamon (Vietnamese cinnamon or Saigon cinnamon) comes from the inner bark of the tree Cinnamomum loureiroi, which is endemic to Southeast Asia. It is known for its distinctive spicy flavor and complex aroma. The cinnamon wood is brown in color and has a delicate texture, available in lengths of 8 cm.

Uses of Vietnamese cinnamon (cassia):

• In fruit platters with honey and nuts
• In rice pudding and yogurt with honey
• For breakfast: in muesli, cereals, oatmeal
• In hot beverages, such as salep or coffee
• In various sweets: strudel, cinnamon rolls, fanouropita
• In stews, moussaka, cannelloni, soutzouk loukou
• In Middle Eastern cuisine in savory dishes
• In chocolate preparation in Mexico

Vietnamese cinnamon (cassia) is believed to have antioxidant and anti-inflammatory properties, and is related to improved glycemic control in patients with diabetes. It has a high coumarin content.