文章目录[隐藏]
Product Introduction: Vietnamese Saigon Cinnamon
Imported Vietnamese Saigon cinnamon is a spicy seasoning, a variety of cinnamon known for its high oil content and thick bark. The best Saigon cinnamon typically has a growth cycle of 60–100 years. The main chemical components of Vietnamese cinnamon include cinnamaldehyde, limonene, eugenol, and coumarin. It is widely used in the spice and food industries.
Types and Identification of Vietnamese Cinnamon
Types of Cinnamon:
Vietnamese cinnamon, Indonesian cinnamon, Vietnamese cinnamon, Chinese cinnamon
Differences between Ceylon Cinnamon and Vietnamese Cinnamon
- Appearance and Color: Vietnamese cinnamon is smaller and thicker with a tan-brown color, while Vietnamese cinnamon is slightly larger with a purple hue.
- Aroma: Vietnamese cinnamon has a lighter, mildly sweet aroma, whereas Vietnamese cinnamon has a strong, rich “cinnamon” and sweet scent. The flavor of Vietnamese cinnamon is more pronounced.
- Coumarin Content: Ceylon cinnamon contains only 0.017g/kg of coumarin, whereas Vietnamese cinnamon contains as much as 6.97g/kg.
Differences between Vietnamese Cinnamon and Chinese Cinnamon
Vietnamese cinnamon has a higher coumarin content than Chinese cinnamon.
Effects and Benefits
Cinnamon is pungent, sweet, and hot in nature, entering the kidney, spleen, heart, and liver meridians.
It has the functions of warming and strengthening yang, directing fire back to its source, dispelling cold, relieving pain, activating blood circulation, and promoting menstruation.
Applications:
Spices, food
It can be mixed with other Chinese herbs or nutritional foods like honey, coffee, etc. Suitable for general consumption.
Native to Vietnam, from the laurel family.
The fruits and bark (oil) are used as spices.
The bark (oil) is also used medicinally.
Growth Environment
Saigon cinnamon has a long growth cycle, different from ordinary cinnamon. It is best identified by its thickness and high oil content. Typically, the true Saigon cinnamon has a growth cycle of 60–100 years.
Distribution
Due to climate factors, it is mostly grown in Guangxi, China, and Vietnam.
Harvesting and Processing
The bark is peeled off the tree, bundled, and naturally fermented for 24 hours. The rough outer bark is then removed, and it is dried and cut into smaller pieces, or ground into powder.
Storage and Preservation
Keep in a dry place, protect from mold and pests.
