Description
Vietnamese Cinnamon, is prized for its bold, sweet heat and deep, lingering warmth. It delivers an intense aroma with notes of clove and pepper, making it far more robust than milder cinnamon varieties.
Grown in the mountainous regions of Vietnam, this cinnamon is rich in natural oils, giving it a full-bodied flavour that stands up beautifully in both sweet and savoury cooking. It brings depth to baked goods such as cinnamon rolls, biscuits, and cakes, while adding a warming edge to curries, stews, and spice blends.
A little goes a long way. Use it to elevate desserts, enrich slow-cooked dishes, or add a fragrant kick to hot drinks and mulled recipes.
Produced in Vietnam
Cinnamon Nutritional Info per 100g Calories 247 g Total Fat 1.2 g Saturated Fat 0.3 g Polyunsaturated 0.1 g Monounsaturated 0.2 g Sodium 10 mg Total Carb 81 g Dietary Fibre 53 g Sugar 2.2 g Protein 4 g Packed up in unit that handles MUSTARD - SESAME - CELERY
Vietnamese Cinnamon 8cm Quills - Quick Reference
What is it?: Vietnamese cinnamon quills from Cinnamomum loureiroi, valued for their high natural oil content and powerful aroma.
Flavour: Bold, sweet and intensely warming, with pronounced clove, pepper and woody notes.
Common uses: Cinnamon rolls, cakes, mulled drinks, pho broth, curries, stews and strongly spiced desserts.
How to use: Use one quill to infuse liquids and remove before serving; its strength means less is usually needed than milder cinnamon.
Compare with: Stronger and hotter than Ceylon cinnamon, and often more aromatic and spicy than standard Indonesian cassia.
Substitute: Cassia is the closest substitute, though it may be less intense; Ceylon gives a much softer result.
Storage: Store in a cool, dry place away from direct sunlight and moisture. Keep sealed to protect the aroma and flavour.
Good to know: Vietnamese cinnamon is naturally rich in aromatic oils, which explains its especially strong scent and lingering warmth.
