Production and Uses
Saigon cinnamon is produced primarily in Vietnam, both for domestic use and export. The Vietnam War disrupted production, but since the beginning of the early 21st century Vietnam has resumed export of the spice, including to the United States, where it was unavailable for nearly 20 years. Although it is called Saigon cinnamon, it is not produced in the area around the southern city of Saigon, but instead in the central and Central Highlands regions of the country, particularly the Quảng Nam Province of central Vietnam.
Saigon cinnamon is used primarily for its aromatic bark, which is quite similar to that of Cinnamomum aromaticum but with a more pronounced, complex aroma.
In Vietnamese cuisine, Saigon cinnamon bark is an important ingredient in the broth used to make a noodle soup called phở.
Read more about this topic: Saigon Cinnamon
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