Screen Shot 2022-09-01 at 3.22.15 PM.png
Screen Shot 2022-09-01 at 3.22.22 PM.png
Screen Shot 2022-09-01 at 3.22.15 PM.png
Screen Shot 2022-09-01 at 3.22.22 PM.png

Cinnamon, Vietnamese, Ground, Organic

from $3.90

Vietnamese Cinnamon is a type of Cassia cinnamon, which is the most commonly used variety of cinnamon. This variety of Cassia lends a strong, warm flavor to baked goods and is the most flavorful of the 3 types of Cassia.

Cassia has long been used in cooking and in traditional Chinese medicine. Roughly 95% of its oil is cinnamaldehyde, which gives cassia a very strong, spicy flavor, when compared to Ceylon, which only has 50-60%.

Origin: Vietnam

Botanical name: Cinnamomum aromaticum

Quantity:
Quantity:
Add To Cart

Vietnamese Cinnamon is a type of Cassia cinnamon, which is the most commonly used variety of cinnamon. This variety of Cassia lends a strong, warm flavor to baked goods and is the most flavorful of the 3 types of Cassia.

Cassia has long been used in cooking and in traditional Chinese medicine. Roughly 95% of its oil is cinnamaldehyde, which gives cassia a very strong, spicy flavor, when compared to Ceylon, which only has 50-60%.

Origin: Vietnam

Botanical name: Cinnamomum aromaticum

Vietnamese Cinnamon is a type of Cassia cinnamon, which is the most commonly used variety of cinnamon. This variety of Cassia lends a strong, warm flavor to baked goods and is the most flavorful of the 3 types of Cassia.

Cassia has long been used in cooking and in traditional Chinese medicine. Roughly 95% of its oil is cinnamaldehyde, which gives cassia a very strong, spicy flavor, when compared to Ceylon, which only has 50-60%.

Origin: Vietnam

Botanical name: Cinnamomum aromaticum