Vietnamese (Saigon) cassia cinnamon, is a thick single layer bark of the cassia cinnamon tree native to the mountains of Central & Northern Vietnam.
It has very high volatile or essential content of 4%-5% oil. It has a pungent fragrance, is much stronger than the other cinnamon, and has intense spicy- sweetness without a hint of bitterness.
Highly prized among the Chef’s around the world. Used in dishes that have a more complex flavor. Use them in your baking, and plays really well in both sweet and savory dishes.
To grind: break the stick and grind in a manual or automatic coffee grinder, until powdered.
*Cassia cinnamon is used as a digestive, carminative and stimulant tonic.
*Disclaimer: These statements and uses are not evaluated by the FDA & the product is not intended to diagnose, treat, cure, or prevent any disease.
I was not expecting this to be as much as it was. The bark is incredibly fragrant, and added lots of depth and richness to an amaro I made with it. Cannot recommend enough.
