Cinnamon Cassia Vietnam
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Recommendations
-
Allergens
Absent, except for cross-contamination.
May contain traces of sesame, celery, mustard, soy. - Origin Vietnam
- Storage / Use In a cool, dark, dry place.
The words of Mathilde Rœllinger
In Vietnam, the Yen Bai region has been known for its wild cassia cinnamon trees for centuries.
The unique soil gives this cassia cinnamon its exceptional flavour.
Today, cassia cinnamon is no longer harvested from the wild but is almost exclusively cultivated. Forests of cinnamon trees have been planted, and the trees are continually replanted after harvest.
The entire cinnamon tree is harvested once it reaches at least 10 years of age. The older the tree, the richer and more intense its flavour.
This cassia cinnamon delivers a bold, spicy taste with sweet hints of Tonka bean, reminiscent of a freshly baked cinnamon cookie.
Story
Cinnamon belongs to the Lauraceae family, which also includes bay laurels. This Vietnamese cinnamon is a variety of cassia cinnamon (Cinnamomum aromaticum). The tree easily reaches over 20 meters in height, with a very wide, thick trunk. It is native to Vietnam and Southern China.
True cinnamon comes from the bark of the young shoots of Cinnamomum zeylanicum, a large tree of the Lauraceae family. It should not be confused with cassia or Chinese cinnamon (Cinnamomum cassia), which is less subtle. They can be told apart by the thickness and color of the bark. Cinnamon is thinner and is a warm yellow-brown, while cassia is thicker and reddish-brown.
Caution
This Vietnamese cassia cinnamon naturally contains coumarin. Cassia cinnamon has a higher coumarin content than Sri Lankan cinnamon (Cinnamomum verum). People who are sensitive to coumarin should consume it in moderation, while those who are allergic to coumarin should avoid consuming it altogether.
