As the crisp autumn air sweeps across the sweeping hills of Xuan Ai Commune, Lao Cai, the cinnamon trees are busy preparing for their seasonal transformation. The vibrant leaves whisper stories of nearly 200 years of nurturing as they ready themselves for a bountiful harvest. While we here focus on our local cassia, many ponder the differences between ceylon cinnamon sticks and what we offer as our Vietnamese cinnamon.
What’s Happening on the Farm This Month?
October marks a special time on our farm. The cool mountain climate, nestled between 200 to 1000 meters in altitude, creates the perfect environment for our cinnamon trees. Temperatures are dropping, and the scent of cinnamon oil lingers in the air. But it’s the rich soil of this region that gives our cinnamon its unique, bold flavor. This time of year, we focus on nurturing the younger trees, which are only a few years old. The bark isn’t ready for harvest yet, but the leaves are perfect for essential oil extraction. We harvest these leaves carefully, ensuring the trees continue to grow strong.
How Ceylon Cinnamon Sticks Compare to Our Cinnamon
Ceylon cinnamon sticks, often referred to as “true cinnamon,” are softer and lighter than our Vietnamese cassia cinnamon. While ceylon has its own charm, our cinnamon is richer in oil, making its flavor more robust and suitable for both culinary and medicinal uses. As autumn progresses, our bark begins to reach its peak oil content—between 3-5%. This is thanks to the careful nurturing process that begins from the first year of planting, with harvesting of bark occurring much later, around 8-10 years, and yielding peak quality after 15-25 years.
Why is October So Important for Farmers Here?
For us, October is not just another month. It’s a critical period in our farming cycle where the balance between temperature, soil moisture, and altitude comes into play. These factors allow us to maximize the quality of both the leaves and the bark. We work tirelessly, peeling the bark with our curved knives, then sun-drying it on bamboo racks. This method enhances the quality of the cinnamon, locking in the precious oils that many have come to love from our “cay vang xanh” or “green gold tree.” The work is labor-intensive but rewarding, and it’s a testament to the dedication passed down from generations of the Dao people, the first planters of this land.
5 Ways We Use Every Part of the Tree
Nothing goes to waste in our cinnamon production. Each part of the tree is cherished and utilized to its fullest. Here are five ways we make the most out of our precious trees:
1. Bark: The mainstay of our product, it is split into sticks or ground into powder.
2. Leaves: These are harvested for their oil, distilled into an essence that carries the scent of our traditions.
3. Trunk and Branch Bark: While the trunk bark is ideal for sticks, the branch bark is often split for various uses.
4. Scraps: Even the smallest pieces are valued, ground down to create a potent powder.
5. Sawdust: Used as a natural fertilizer, enriching the next generation of trees.
How Can You Experience Our Cinnamon?
While the world may sometimes focus on ceylon cinnamon sticks, there’s an undeniable allure to our Vietnamese cinnamon. By working directly with local farmers, and eliminating the middleman, we ensure a fair price, allowing you to enjoy the rich flavor of our cinnamon at its finest. Want to be part of our story? Experience the cinnamon that we’ve nurtured with love and labor, and bring a taste of Lao Cai to your home.
As you ponder the comparison between ceylon cinnamon sticks and our beloved cassia, imagine the dedication that echoes through the hills of Xuan Ai. Our cinnamon, nurtured by the cool breeze and rich soil, holds the warmth of our community and the spirit of our land. I invite you to experience the taste and aroma that has been cherished for nearly two centuries.