Cassia Cinnamon (Vietnam) • Fresh Ground

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Nothing beats the intensity of freshly ground Cinnamon. We grind our cinnamon fresh every other week so that you get the best possible flavor and aroma from your Saratoga Spicery Cassia Cinnamon.

Origin: Viet Nam — Vietnamese cassia (a.k.a. Cannelle de Saïgon) has the highest oil content of all cinnamons, generally 4-6% by weight, so it is the most sweet, spicy and pungent by far, and considered to be the most aromatic of all the cinnamons. The unique flavor, sweet aroma, and warm heat are derived from an essential oil called cinnamaldehyde.

Vietnamese Cassia Cinnamon comes from the bark of an evergreen cassia tree—of the genus Cinnamomumthat grows naturally in the high mountainous regions of Northern and Central Vietnam.

Traditionally used in Chinese Five Spice or Garam Masala, an Indian Spice Blend, Cinnamon is a versatile and widely used spice.  It really is a must-try. Once you taste this stuff, highly prized among bakers and chefs, nothing else compares, but of course its strength and single-note aggressiveness are not suitable for every dish. Cassia Cinnamon is a perfect spice to use during the winter months.


 How to enjoy — Here are a few quick serving ideas: 

  • Add cinnamon to any dish that calls for beans, to give the beans a unique taste.
  • Sautéed lamb with eggplant, raisins and cinnamon to create a healthy Middle Eastern meal.
  • Add ground cinnamon when preparing curries or masalas.
  • Sprinkle cinnamon on oatmeal, quinoa, amaranth or millet as part of a breakfast cereal.
  • Ground in cakes, biscuits and desserts.
  • Sprinkled over baked fruit and custards.
  • Beat into butter with a little sugar and spread on toast.
  • Add to water when boiling rice.

RecipesCassia Cinnamon works well in many savory dishes. It adds a wonderful warm and spicy note to long-cooked braises and hearty soups. Check the 2 recipes we’ve rounded up here.


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