In Vietnam, cassia cinnamon is widely grown and exported, particularly from the central and northern regions of the country. Vietnamese cassia cinnamon is highly valued for its superior quality, strong flavor, and high oil content compared to other varieties.
The provinces of Quang Ninh, Yen Bai, and Lao Cai are known for their cassia cinnamon production. The cinnamon produced in these regions is characterized by its sweet and spicy aroma, dark brown color, and thick bark. This variety of cassia cinnamon is particularly sought after in the global market, especially in the India, China, USA and Europe, where it is used in cooking, baking, and the production of essential oils and natural remedies.
Vietnamese cassia cinnamon has a rich history and cultural significance in the country, often used in traditional medicine and cuisine. The harvesting process is labor-intensive, with the bark being carefully peeled from the trees, sun-dried, and then rolled or ground into powder. This cinnamon is a significant agricultural product for Vietnam, contributing to the livelihoods of many farmers and being a key export commodity.
