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

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 – with or without milk
• In hot beverages, such as salep or coffee
• In sweets: strudel, cinnamon rolls, fanouropita, loukoumades, bougatsa, walnut pie, cookies
• In stew, moussaka, cannelloni, soutzouk loukou, ground meat, red sauces
• In savory dishes with lamb or chicken, soups, and local beverages in Persian cuisine

Vietnamese cinnamon is believed to have antioxidant and anti-inflammatory properties, while its consumption is associated with improved glycemic control and reduced levels of triglycerides and "bad" LDL cholesterol. It also has antimicrobial action.