What Is Saigon Cinnamon?

Saigon cinnamon, also known as Vietnamese cinnamon, is a type of cassia cinnamon originating from Vietnam. It is widely used in international trade due to its strong aroma, high essential oil content, and suitability for bulk supply and food manufacturing.

For importers and buyers sourcing cinnamon at scale, understanding what Saigon cinnamon is and how it differs from other cinnamon types is essential before making procurement decisions.

Saigon Cinnamon Explained for Buyers

Saigon cinnamon comes from the tree Cinnamomum loureiroi, grown primarily in the mountainous regions of northern and central Vietnam.

In global spice trade, Saigon cinnamon is classified under the cassia cinnamon family, but it is recognized as one of the most aromatic cassia varieties available.

It is commonly referred to as:

• Saigon cinnamon

• Vietnamese cinnamon

• Vietnamese cassia

These terms are often used interchangeably in international sourcing but, in fact, Saigon cinnamon and Vietnamese cinnamon may not necessarily the same.

Saigon Cinnamon vs Vietnamese Cinnamon

(Are They the Same?)

A common buyer question is: Saigon cinnamon vs Vietnamese cinnamon — what’s the difference?

In practice:

• Vietnamese cinnamon is a broad term referring to cinnamon grown in Vietnam

• Saigon cinnamon refers specifically to the high-aroma cassia variety (Cinnamomum loureiroi)

So while all Saigon cinnamon is Vietnamese cinnamon, not all Vietnamese cinnamon is Saigon cinnamon.

For buyers seeking strong flavor impact, Saigon cinnamon is typically the preferred choice.

Cassia vs Saigon Cinnamon

Another frequent sourcing question is cassia vs Saigon cinnamon.

Saigon cinnamon is a type of cassia cinnamon, but it differs from cassia grown in other regions by:

• Higher essential oil content

• Stronger, spicier aroma

• Thicker and denser bark

• Better performance in food processing and grinding

This is why Saigon cinnamon often commands higher demand in bulk trade.