Vietnamese cinnamon (also known as Saigon cinnamon) comes from the inner bark of the Cinnamomum loureiroi tree, which is a native plant of Southeast Asia. It is produced in Quảng Ngãi province and has a brown color with a fine texture. It is distinguished by its high concentration of essential oils, offering a strong aroma and spicy flavor.

Vietnamese cinnamon is used in numerous recipes:

• In fruit platters with honey and nuts
• In rice pudding and yogurt with honey
• For breakfast: in muesli, cereals, oatmeal – with or without milk
• In hot beverages, such as salep or coffee
• In desserts: strudel, cinnamon rolls, fanouropita, loukoumades, bougatsa, walnut pie, cookies, mustokouloura
• In stews, moussaka, cannelloni, soutzouk loukou, minced meat, and tomato sauces
• In savory dishes with lamb or chicken, as well as in traditional soups and drinks in the Middle East and Persia
• In chocolate-making in Mexico

Vietnamese cinnamon is believed to have antioxidant and anti-inflammatory properties, helps improve glycemic control, and may have a positive effect on cholesterol and triglyceride levels in the blood. Additionally, its potential antimicrobial action is noted, which contributes to oral hygiene.

The packaging of the cinnamon is carefully selected to ensure its quality. There are various available packages, such as eco-friendly bags, plastic containers, and glass jars, that protect the product and maintain its freshness.