This ground Saigon cinnamon powder packs a healthy vibrant punch!
2 oz pouch
Vietnamese cinnamon is invigoratingly potent, with a rich, spicy flavor. You may need less than you're accustomed to! Saigon cinnamon powder is an excellent choice for dishes sweet and savory, from cookies to pie to stews.
Saigon cinnamon (also known as Vietnamese cinnamon) is a variety of cinnamon that comes from the Cinnamomum loureiroi tree, which is primarily grown in Vietnam. It's one of the most popular and highly prized types of cinnamon in the world due to its bold, spicy flavor. It’s often considered stronger and more intense than other varieties of cinnamon.
Saigon cinnamon is favored for its intense, spicy-sweet flavor, making it ideal for people who enjoy a strong cinnamon taste. It's particularly popular in baked goods, desserts, coffee, and hot beverages like chai or hot chocolate. However, it’s best used in moderation, particularly because of its higher coumarin content.
Saigon cinnamon is a variety of cassia cinnamon (specifically Chinese cassia or Vietnamese cassia). Cassia has a stronger, sharper, and more biting flavor compared to Ceylon cinnamon. Saigon cinnamon is often a preferred type of cassia because it’s even more intense than the typical cassia you find in most supermarkets.
Saigon cinnamon sticks are often dark brown to reddish-brown and are very hard and tough, while cassia sticks are typically lighter in color and less difficult to break, depending on the harvest.
Saigon cinnamon sticks are usually dark brown to reddish-brown and are very hard and tough, while cassia sticks are typically lighter in color and less difficult to break.
Because of its strong flavor, Saigon cinnamon is often preferred in spiced desserts, coffee, and baked goods where you want a more intense cinnamon flavor. Ceylon cinnamon is often used in lighter dishes or for its more subtle cinnamon notes in recipes like curries or chocolates.
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Best Cocoa Ever
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Our favourite cocoa
I have 8 varieties of cocoa at home -- red cocoa, black cocoa, natural cocoa, and several high-end specialty cocoas (Barry Extra Brut, Valrhona, Guittard, Ghirardelli...). My family goes through enormous quantities of cocoa powder -- for hot cocoa, brownies, chocolate cakes, cookies... and this is by far our favourite. It has depth, complexity, and richness. While the specialty cocoas are excellent, I find they can sometimes be quite bitter, lack richness or body. This one is always perfect for whatever we are making. And being in Canada, I go to great lengths to buy this cocoa -- that should tell you how much we love it! - Monika
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