Saigon Cinnamon (Cinnamomum loureiroi)

Family: Lauraceae | Edibility: Choice Edible (4/5)

Saigon Cinnamon (Cinnamomum lourieroi), otherwise known as Vietnamese cinnamon and Vietnamese cassia, is an evergreen tree indigenous to Southeast Asia that has the highest amount of coumarin content among other species under the Cinnamomum genus. The bark and the essential oil obtained from it are both used as food flavouring. The bark, usually harvested from young branches is further used for baking and made into cordial.

Edible Parts & Harvest Seasons

Edible Parts: Fruit, Flowers, Bark/Inner Bark

Harvest Seasons: Early Summer, Fall, Late Summer, Spring, Winter

Flavor & Culinary Uses

flavouring in a wide range of foods. — Edible portion: Bark, Spice, Flower Buds.; The bark, and an essential oil obtained from it, are much used as a flavouring in a wide range of foods.; Highly esteemed in China and Japan, and considered by many to be superior to the more widely used cinnamon (C.; The bark is sweeter than cinnamon and is used for baking and is made into a cordial.

Habitat & North American Range

Forests at low to medium elevations, occasionally ascending to 2,000 metres. (Zone 10)