"Our Royal Cinnamon has the intense sweetness and spiciness that Vietnamese cinnamon is prized for. Often mislabeled as Saigon Cinnamon, this heirloom variety rarely reaches the US. Royal Cinnamon is the species Cinnamomum loureiroi. It was historically called Saigon cinnamon, but most of what's exported as Saigon cinnamon these days is Cinnamomum cassia. They are different species, but they are often confused for one another, and it's worth noting that neither cinnamon grows anywhere near Saigon! Use it in place of Saigon or other cinnamons in pastries and baked goods, or sprinkle into rich, savory meat or tomato-based dishes. If you're looking for cinnamon that's less sweet and spicy and more citrusy and complex, check out our Cinnamon Verum. Perfect spice for holiday cooking, baking, and gifting!"

Origin:  Quang Nam Mountains, Vietnam

Aliases: Saigon cinnamon, cassia cinnamon

Process: Sun-dried

Ingredients: Royal cinnamon, ground (Cinnamomum loureiroi)

Tasting notes: Brown Butter • Buckwheat Honey • Orange Peel

Cooking Tips: 

• Beautiful in baked goods, spice cookies and desserts
• Sprinkle over yogurt and oatmeal, and add to smoothies
• Brew with your favorite coffee or tea

About Burlap & Barrel: "Single origin spices sourced directly from small farms around the world. Our spices are harvested by hand, dried naturally, grown organically whenever possible, and transported directly to preserve freshness. Burlap & Barrel is a Public Benefit Corporation building new international food supply chains that are equitable, transparent and traceable. Our spices are: DIRECTLY SOURCED | NON-GMO | NON-IRRADIATED | NO ADDITIVES | NO ANTI-CAKING AGENTS | NO FILLERS"