Vietnamese cinnamon powder is often mistaken for its milder cousin, Ceylon — but our cinnamon from Xuan Ai Commune, with its robust flavour and aroma, stands in a class of its own. As a farmer from the birthplace of cinnamon farming in Vietnam, let me share how our bark becomes the aromatic powder cherished in kitchens worldwide.
Why Xuan Ai’s Cinnamon Stands Out
Xuan Ai isn’t just any village — it’s the birthplace of Vietnamese cinnamon, with nearly 200 years of history. We cultivate over 6,000 hectares of cinnamon forest, of which 2,000 hectares are certified organic. The Dao ethnic people first planted these trees, and we continue their legacy. At an altitude of 200–1,000 metres with rich mountain soil, the conditions are ideal for exceptional cinnamon. Locals call it cay vang xanh — the “green gold tree.”
What Makes Vietnamese Cinnamon Powder Distinct
It starts with careful cultivation. The trees reach peak quality between 15 and 25 years, yielding bark with 3–5% essential oil content — far richer than the 1–2% common elsewhere. That high oil level is exactly what gives our powder its bold, spicy warmth and deep fragrance. The bark is harvested in autumn (August–September) when oils peak, sun-dried on bamboo racks for 3–7 days, then ground fresh into powder.
Quick Facts
- Peak bark oil content: 3–5% (vs 1–2% in many regions).
- Trees aged 15–25 years; harvested in autumn for maximum aroma.
- 6,000+ hectares of forest; 2,000 hectares certified organic.
How to Use Vietnamese Cinnamon Powder
Its concentrated flavour means a little goes a long way. Stir it into oatmeal, coffee and baking; dust it over desserts; or add a warm depth to savoury stews and spice blends. Because ground powder loses its oils faster than whole sticks, buy it in sensible amounts and store it in an airtight container away from light and moisture to keep it fragrant.
Powder or Sticks?
Powder is convenient for everyday cooking and blends instantly into recipes. Whole sticks last longer and are better for slow infusions like tea, broth or mulled drinks. Many kitchens keep both — powder for speed, sticks for depth and shelf life.
Ready to taste authentic Vietnamese cinnamon powder? Explore our Vietnamese Cassia Powder — hand-harvested and shipped direct from our family farm in Lao Cai. Learn more about our story.