Vietnamese cinnamon comes from the bark of the Cinnamomum Loureirii cassia tree that is native to the higher, mountainous regions of Central and Northern Vietnam. Cinnamon is a spice obtained from the inner bark of several trees from the genus Cinnamomum that is used in both sweet and savoury foods. Because of the powerful amount of aromatic oils, Vietnamese cinnamon is extremely intense and concentrated with a sweet flavor. Regarded as the most aromatic cinnamon, Vietnamese cassia has higher concentration of essential oils than any other cinnamon found in the world nowadays.
Cinnamon is a warming aromatic tonic that stimulates the digestive system and helps reduce cholesterol and blood sugar levels. It can be used to help treat muscle spasms, the common cold, and loss of appetite. Cinnamon is subtle, smells very mild and slightly sweet in taste.
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Cinnamon is a spice obtained from the inner bark of several trees from the Genus Cinnamomum that is often used in both sweet and savory foods. The flavor of cinnamon is due to an aromatic essential oil.
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