Picture a crisp autumn breeze carrying the warm, sweet scent of cinnamon through the valleys of Lao Cai. As a farmer from Xuan Ai Commune — the birthplace of cinnamon farming in Vietnam — let me answer a question I hear often: what exactly is Vietnamese cinnamon, and why is it so special?
What Is Vietnamese Cinnamon?
Vietnamese cinnamon is a premium cassia variety (Cinnamomum cassia/loureiroi), often called Saigon cinnamon, grown in the cool mountains of Northwest Vietnam. It’s prized worldwide for its high essential-oil content — reaching up to 5% at peak quality — which gives it a bold, spicy warmth far richer than ordinary supermarket cinnamon. Here in Lao Cai we call the tree cay vang xanh, the “green gold tree.”
Vietnamese Cassia vs Ceylon: The Key Difference
The two most common cinnamons on the market are cassia and Ceylon, and they are genuinely different spices:
- Vietnamese Cassia — bold, spicy, high oil content (3–5%). Best when you want real depth and warmth.
- Ceylon (“true cinnamon”) — mild, sweet and delicate, with lower oil content (1–2%). Better for subtle desserts.
Neither is universally “better” — it depends on the dish. For a fuller breakdown, see which cinnamon is best.
The Harvest: A Labour of Love
Our autumn harvest runs through August and September, when the bark reaches its peak oil content. Using curved knives, we carefully peel the bark so the trees stay healthy for future seasons, and autumn rains soften the trunks to make peeling easier. The bark is then sun-dried on bamboo racks for three to seven days, concentrating the natural oils. Nothing is wasted: trunk bark becomes whole quills (sticks), branches are split, scraps are ground into powder, and even the leaves are distilled into fragrant essential oil.
Why Location Matters
Our region sits at 200–1,000 metres altitude with a cool climate and rich, fertile soil — ideal conditions for cinnamon. This environment is exactly why our cinnamon carries such depth of aroma and flavour.
3 Reasons Vietnamese Cinnamon Is Unique
- History & tradition: Xuan Ai is the birthplace of cinnamon farming in Vietnam — nearly 200 years, started by the Dao ethnic people.
- Sustainable practice: Over 6,000 hectares of cinnamon forest, including 2,000 certified organic hectares — taking from the land while giving back.
- Fair pricing: Sold direct, without middlemen, so farmers are fairly paid and quality stays high.
How to Use Vietnamese Cinnamon
It isn’t just for desserts. Its robust flavour shines in both sweet and savoury dishes — sprinkle it into oatmeal and baking, drop a stick into coffee or tea, or add a warm depth to stews and spiced meats. A little goes a long way thanks to its concentrated oils. For more ideas, see our 10 everyday uses for Vietnamese cinnamon.
Where to Buy Authentic Vietnamese Cinnamon
Authenticity hinges on the source. Look for clear origin (a real farm and region), organic cultivation and direct trade rather than a vague “product of Asia” label. Our full buyer’s checklist is in how to buy Vietnamese cinnamon.
More Than a Spice
When you choose Vietnamese cinnamon, you’re embracing a centuries-old tradition rooted in the mountain landscape of Northwest Vietnam — heritage, hard work and community in every piece of bark.
Ready to experience authentic Vietnamese cinnamon? Explore our Vietnamese Cassia Sticks (Whole Quills) — hand-harvested and shipped direct from our family farm in Lao Cai. Learn more about our story.