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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.
Cassia cinnamon is the most popular variety of cinnamon sold and consumed in North America. [4] Chinese cassia is produced in both China and Vietnam. Until the 1960s, Vietnam was the world's most important producer of Saigon cinnamon, which has a higher oil content, [citation needed] and consequently has a stronger
C. loureiroi (Saigon cinnamon, Vietnamese cassia, or Vietnamese cinnamon) C. verum (Sri Lanka cinnamon, Ceylon cinnamon or Cinnamomum zeylanicum) C. citriodorum (Malabar cinnamon) Cassia induces a strong, spicy flavour and is often used in baking, especially associated with cinnamon rolls, as it handles baking conditions well. Among cassia ...
Cinnamon, Indonesian (Cinnamomum burmannii, Cassia vera) Cinnamon, Saigon or Vietnamese (Cinnamomum loureiroi) Cinnamon, true or Ceylon (Cinnamomum verum, C. zeylanicum) Cinnamon, white (Canella winterana) Cinnamon myrtle (Backhousia myrtifolia) Clary, Clary sage (Salvia sclarea) Clove (Syzygium aromaticum) Coriander seed (Coriandrum sativum)
Cinnamon trees. Cinnamomum cassia (肉桂, ròuguì), the cassia or Chinese cinnamon, found in southern China and Indochina; Other East Asian species of Cinnamomum, such as Cinnamomum burmannii (Indonesian cinnamon) and C. loureiroi, Saigon cinnamon
The 10-year-old Santa Monica restaurant blending Singaporean, Vietnamese and California cuisines cites rising costs and other economic setbacks in its decision to close.
Cassia – Cinnamomum aromaticum, called cassia or Chinese cinnamon, is an evergreen tree native to southern China, Bangladesh, Uganda, India, and Vietnam. Cayenne pepper – also known as the Guinea spice, [24] cow-horn pepper, aleva, bird pepper, [25] or, especially in its powdered form, red pepper—is a red, hot chili pepper used to flavour ...
Thanks for checking on this. Now the next question is, is some or all of the commercially produced cinnamon from Vietnam C. loureirii or C. cassia? And is "Vietnamese cinnamon" the same as "Saigon cinnamon"? If loureirii then the text about Vietnamese cinnamon in the Cassia article will need to be changed.