Vietnamese cinnamon (Vietnamese cinnamon or Saigon cinnamon), also known as "Vietnamese cassia," is produced from the inner bark of the Cinnamomum loureiroi tree, which is an endemic plant of Southeast Asia. Vietnamese cinnamon (cassia) has a brown color and delicate texture, with the highest concentration of essential oils compared to other types of cinnamon, giving it a strong complex aroma and a more intense spicy flavor.

Uses of Vietnamese cinnamon (cassia) in various recipes:

• In fruit platters with honey and nuts
• In rice pudding and yogurt with honey
• In muesli, cereals, oatmeal – with or without milk
• In hot beverages, such as sahleb or coffee
• In various desserts: strudel, cinnamon rolls, fanouropita, loukoum, bougatsa, walnut pie, cookies, mustokouloura
• In stews, moussaka, cannelloni, soutzouk loukou, minced meat, and tomato sauces
• In savory dishes with lamb or chicken, often in Middle Eastern cuisine
• In chocolate preparation in Mexico

Vietnamese cinnamon (cassia) is believed to have antioxidant and anti-inflammatory properties, and review studies show that its consumption is associated with improved glycemic control in diabetes patients. It is also reported to possess antimicrobial action, contributing to oral hygiene.

Vietnamese cinnamon (cassia) has a high content of coumarin.