Vietnamese cinnamon (or Saigon cinnamon) – also known as "Vietnamese cassia" – is produced from the inner bark of the tree Cinnamomum loureiroi, which is an endemic plant in the interior of Southeast Asia. It is produced in the central highlands of Vietnam, in the province of Quảng Ngãi.

The initial form of cinnamon is in the form of wood, with pieces of cinnamon wood cut to a size of 8 cm. The cinnamon (cassia) has a brown color and a delicate texture. Compared to other types of cinnamon, Vietnamese cinnamon has the highest concentration of essential oils, which gives it a strong complex aroma and a more pronounced spicy flavor.

Uses of Vietnamese cinnamon (cassia) in various recipes:

• In fruit platters with honey and nuts
• In rice pudding and yogurt with honey
• At breakfast: in muesli, cereals, oatmeal – with or without milk
• In hot drinks, such as salep or even coffee
• In various desserts: strudel, cinnamon rolls, fanouropita, loukoum, bougatsa, walnut pie, cookies, mustokouloura
• In stifado, moussaka, cannelloni, soutzouk loukou, minced meat, and red sauces – for a touch of Turkish cuisine
• In Middle Eastern countries, cinnamon is used in savory dishes with lamb or chicken
• In Persian cuisine, it is used in many traditional soups and local drinks
• In Mexico, cinnamon is a particularly popular spice for use in chocolate preparation

Vietnamese cinnamon (cassia) is believed to have antioxidant and anti-inflammatory properties, while review studies have shown that its consumption is associated with improved glycemic control in diabetic patients, while simultaneously reducing levels of triglycerides and "bad" LDL cholesterol in the blood. Additionally, many claim that it has antimicrobial action, contributing to oral hygiene and combating bad breath.

Vietnamese cassia has a high content of coumarin.