Intense sweetness and spiciness that defines Vietnamese cinnamon.

Our Royal Cinnamon has been harvested in the mountains around the ancient Vietnamese capital city of Huế for centuries. This is an heirloom variety not widely harvested or exported, and it exemplifies the intense sweetness and spiciness for which Vietnamese cinnamon is prized. Use it in place of Saigon or other cinnamons in pastries and baked goods, or sprinkle into rich, savory meat or tomato-based dishes.

Royal Cinnamon is the species Cinnamomum loureiroi. It was historically called Saigon cinnamon, but most of what's exported as Saigon cinnamon these days is Cinnamomum cassia. They are different species, but they are often confused for one another, and it's worth noting that neither cinnamon grows anywhere near Saigon!

We regularly test our cinnamon for lead in an internationally accredited food safety testing lab, and it is always significantly below the lead limits of 1 ppm.

Highlights:

Origin: Quang Nam Mountains, Vietnam

Aliases: Saigon cinnamon, cassia cinnamon

Process: Sun-dried

Tasting notes: Brown Butter • Buckwheat Honey • Orange Peel

Cooking tips:
Beautiful in baked goods, spice cookies and desserts
Sprinkle over yogurt and oatmeal, and add to smoothies
Brew with your favorite coffee or tea