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Saigon cinnamon (Cinnamomum loureiroi, also known as Vietnamese cinnamon or Vietnamese cassia and quế trà my, quế thanh, or " quế trà bồng" in Vietnam) is an evergreen tree indigenous to mainland Southeast Asia. Saigon cinnamon is more closely related to cassia than to Ceylon cinnamon , though in the same genus as both.
This is an accepted version of this page This is the latest accepted revision, reviewed on 5 February 2025. Spice from the inner tree bark of several members of genus Cinnamomum This article is about the spice. For the genus of trees where cinnamon originates, see Cinnamomum. For other uses, see Cinnamon (disambiguation). Dried bark strips, bark powder and flowers of the small tree Cinnamomum ...
Cinnamomum cassia, called Chinese cassia or Chinese cinnamon, is an evergreen tree originating in southern China and widely cultivated there and elsewhere in South and Southeast Asia. [2] It is one of several species of Cinnamomum used primarily for its aromatic bark, which is used as a spice .
This page was last edited on 10 May 2007, at 04:31 (UTC).; Text is available under the Creative Commons Attribution-ShareAlike 4.0 License; additional terms may apply ...
Cinnamomum verum [2] (Cinnamomum zeylanicum, [3] also called true cinnamon tree or Ceylon cinnamon tree) is a small evergreen tree belonging to the family Lauraceae, native to Sri Lanka. [4] The inner bark of the tree is historically regarded as the spice cinnamon , [ 3 ] [ 5 ] though this term was later generalized to include C. cassia as well.
Vietnamese cuisine encompasses the foods and beverages originated from Vietnam. Meals feature a combination of five fundamental tastes (ngũ vị): sweet, salty, bitter, sour, and spicy. The distinctive nature of each dish reflects one or more elements (such as nutrients and colors), which are also based around a five-pronged philosophy.
Youtiao may also be known as a Chinese cruller, [4] Chinese oil stick, [5] Chinese donut [sticks], and fried breadstick, among others. In other Asian countries, they may also be called bicho, you char kway, cakwe, cakoi, kueh, kuay, shakoy or pathongko , among other names.
Vietnam: Empanada-like pastry filled with minced cellophane noodles, minced pork, cloud ear fungus, and thin slices of Chinese sausage: Bánh rán, bánh cam: Vietnam: Glutinous rice ball coated with white sesame seeds and filled with sweetened mung bean paste Bánh rế: Vietnam: Sweet potato pancake Bánh tôm (bánh tôm Hồ Tây) Vietnam