As a young Vietnamese cinnamon farmer nestled in the lush hills of Lao Cai, I’ve often been asked about the differences between ceylon vs cassia cinnamon. Each has its own charm and distinct qualities, and both are loved around the world. Today, I’d like to share with you what makes our Vietnamese cassia so special and how it stands in comparison to its Ceylon counterpart.
The Birthplace of Cinnamon Farming in Vietnam
Our cinnamon journey begins in Xuan Ai Commune, where my roots are deeply intertwined with the cinnamon trees that blanket our landscape. With nearly 200 years of history, Xuan Ai, once known as Vien Son, is the birthplace of cinnamon farming in Vietnam. Here, we nurture over 6,000 hectares of cinnamon forest, of which 2,000 hectares are certified organic according to both EU and US standards.
Locals affectionately call our cinnamon trees ‘cay vang xanh’ or the ‘green gold tree’ and ‘cay hanh phuc’ or the ‘happiness tree’. These names reflect the sustainable livelihood they provide to families like mine. Our approach is traditional and hands-on, where every step from planting to peeling is done by hand, connecting us intimately with the trees and the land.
Ceylon vs Cassia Cinnamon: Unpacking the Differences
Now, let’s talk about the key differences between ceylon vs cassia cinnamon. Ceylon cinnamon, often called “true cinnamon,” hails from Sri Lanka. It has a softer texture and milder flavor, making it a favorite for those who prefer a subtle spice. In contrast, our cassia cinnamon is known for its robust, intense flavor and spicy sweetness, characteristics that have made it a staple in Asian cuisines.
The bark of the cassia cinnamon is thicker and tougher compared to the relatively fragile bark of Ceylon cinnamon. This difference is not just skin-deep; it signifies the unique growing conditions and traditional methods we use in Vietnam, leading to a higher essential oil content of 3-5% in our cassia. This oil content is what makes our cinnamon especially aromatic and flavorful.
Harvesting Techniques and Quality
Our traditions in Lao Cai dictate that nothing goes to waste. When we harvest, we do so with care, either by fully peeling the tree to start anew or selectively peeling the bark over several years. This practice ensures that the tree gives us its very best, with peak quality reached between 15 to 25 years of age.
We also practice selective harvesting to preserve older, more valuable trees. By peeling sections over multiple seasons, the tree remains alive and continues to contribute to our ecosystem. This method, combined with our organic farming practices, ensures that each centimeter of bark reveals the rich and spicy notes that define Vietnam cassia.
Environmental and Economic Impact
The choice between Ceylon and cassia cinnamon is not just a matter of taste; it also carries environmental significance. Our cinnamon is grown at altitudes of 200-1000 meters, benefiting from the cool climate and rich soil unique to our region. The sustainable practices we follow, without the use of pesticides or herbicides, help maintain the health of our land for future generations.
Economically, a hectare of our full harvest can yield upwards of 500 to 700 million VND, providing significant income for the farmers in our community. By selling directly, we ensure fair prices for our farmers, allowing them to thrive alongside the cinnamon trees they nurture. You can read more about our story and the dedication we bring to each harvest.
Experiencing the True Flavor of Vietnam Cassia
So, when considering ceylon vs cassia cinnamon, think about the journey each piece has taken from tree to table. While Ceylon offers a gentle whisper of spice, it is the bold, aromatic embrace of our cassia that speaks to the heart of Vietnamese culture and tradition. Whether you are a chef experimenting with flavors or a home cook adding warmth to your meals, our cassia brings a unique zest that is hard to forget.
If you’re inspired to taste the essence of Vietnam, I invite you to explore our Vietnamese cinnamon. Let our green gold bring joy and flavor to your kitchen. Thank you for allowing me to share a piece of my world with you. I hope our cinnamon finds a cherished place in your home, just as it has in mine.