Which cinnamon is best? This is a question I often ponder while strolling through the lush cinnamon forests of my homeland in Phu Son Village, Xuan Ai Commune, nestled in the picturesque mountains of Northwest Vietnam. As a young Vietnamese farmer, I’m deeply rooted in the traditions of cinnamon farming that stretch back nearly 200 years. This sacred connection to our “cay vang xanh,” or green gold tree, is something I carry with pride. Let’s explore what makes Vietnamese cassia truly exceptional and why it might just be the answer to your question of which cinnamon is best.
The Birthplace of Vietnamese Cinnamon
Our region, formerly known as the Vien Son area, is celebrated as the birthplace of cinnamon farming in Vietnam. It all began nearly two centuries ago with the Dao ethnic people, who first recognized the potential of these fragrant trees. Today, Xuan Ai Commune is home to over 6,000 hectares of cinnamon forest, with 2,000 hectares certified organic according to EU and US standards. This commitment to organic farming reflects our dedication to preserving the land and ensuring the highest quality cinnamon for you.
Our journey with cinnamon starts with planting seedlings and nurturing them for the first five years. During this time, we can harvest the leaves and small branches to create essential oil, providing early income for our families. By year eight, the bark is ready to harvest, and we use a meticulous technique to peel the bark, ensuring that nothing goes to waste. This dedication to sustainable practices is why Vietnamese cassia stands out when considering which cinnamon is best.
Understanding the Harvesting Process
Harvesting cinnamon is as much an art as it is a science. In my community, we use two primary methods: the full harvest and the selective harvest. The full harvest involves cutting down the entire tree and stripping all the bark. This is the most common method, yet it requires us to replant new seedlings to continue the cycle of life. Alternatively, the selective harvest allows us to peel sections of bark over multiple years on valuable older trees.
One week before harvest, we cut a ring around the base of the bark to reduce moisture and enhance its quality. Our traditional bark peeling technique involves cutting horizontal rings and gently separating the bark from the wood with a curved knife. This hands-on approach, passed down through generations, captures the essence of what makes our cinnamon the finest.
Cinnamon’s Timeless Quality
As the cinnamon trees mature, reaching their peak quality at 20-25 years, the bark becomes thick and rich in essential oils, containing 3-5% oil content. This high oil content is a key factor when determining which cinnamon is best. It imparts a robust, aromatic flavor that is truly unique to Vietnamese cassia. The autumn harvest, known as ‘que thu,’ yields higher oil content than the spring harvest, adding another layer of depth to the spice.
We ensure that every part of the tree is used, reflecting a philosophy of sustainability. From the premium sticks made from trunk bark to the essential oils distilled from leaves and twigs, everything has its purpose. This holistic approach not only supports our local economy but also speaks to the versatility of our cinnamon.
Our Commitment to Quality and Sustainability
At Vietnam Cassia, we pride ourselves on selling directly to you, without middlemen. This means that the farmers in our community receive fair prices for their hard work, allowing them to continue this cherished tradition. We invite you to learn more about our story and the dedication that goes into each cinnamon product we offer.
The unique geographical indication of Que Van Yen, certified by the Vietnam National Office of Intellectual Property, further attests to the exceptional quality of our cinnamon. With over 500 different products ranging from sticks and powder to tea and handicrafts, the possibilities are endless. This vast array of products showcases the rich tapestry of our culture, deeply intertwined with the cinnamon tree.
So, when you find yourself pondering which cinnamon is best, remember the story of Vietnamese cassia. It is a tale of tradition, sustainability, and dedication, nurtured by the hands of local farmers who have honed their craft over generations.
Explore our Vietnamese cinnamon and experience the rich flavors and aromas that only our “cay hanh phuc,” or happiness tree, can provide. Let this be your invitation to bring a piece of our world into your kitchen and discover why Vietnamese cassia is truly the best choice.