Cinnamon — Vietnamese Cassia • Fresh Ground

Unparalleled taste with a fiery bite❣

Nothing beats the intensity of freshly ground Cinnamon:  a sumptuous, deliciously aromatic spice that’s a key ingredient for anyone who loves to bake.  From sugary baked goods to savory Indian, Moroccan, and Middle Eastern dishes —it also plays well in both sweet and savory dishes, pies, baked goods, stews and curries, warm cereal and to enhance most hot beverages— Cinnamon is a mainstay spice across cultures and palates, one of the world’s oldest and most widely used spices, well regarded for its health properties and versatility.

❖ Origin & Flavor profile

Cassia Cinnamon originates from the inner bark of evergreen cassia trees in the laurel family —of the genus Cinnamomum— that grows naturally in the high mountainous regions of Northern and Central Vietnam.  Cinnamon’s bark curls into pungently sweet quills when dried, which are then ground into the ground cinnamon powder you sprinkle onto apple slices or oatmeal. 

Vietnamese cassia (a.k.a. Cannelle de Saïgon) has the highest oil content of all cinnamons, generally 4-6% by weight, so it is the most sweet, spicy and pungent by far, and considered to be the most aromatic of all the cinnamons. The unique flavor, incredibly strong, sweet and spicy aroma, and earthy warm heat are derived from an essential oil called cinnamaldehyde.

Traditionally used in Chinese Five Spice or Indian Garam Masala, Cinnamon is a versatile and widely used spice.  It really is a must-try.  Once you taste this stuff, highly prized among bakers and chefs, nothing else compares, but of course its strength and single-note aggressiveness are not suitable for every dish.  Cassia Cinnamon is a perfect spice to use during the winter months.

We grind our cinnamon fresh every other week so that you get the best possible flavor and aroma from your dark, reddish-brown shade and rich, sweet and spicy Saratoga Spicery Cassia Cinnamon, the boldest and most potent variety available.

 ❖ How to enjoy — Here are a few quick serving ideas: 

• Add cinnamon to any dish that calls for beans, to give the beans a unique taste.
• Sautéed lamb with eggplant, raisins and cinnamon to create a healthy Middle Eastern meal.
• Add ground cinnamon when preparing curries or masalas.
• Sprinkle cinnamon on oatmeal, quinoa, amaranth or millet as part of a breakfast cereal.
• Ground in cakes, biscuits and desserts.
• Sprinkled over baked fruit and custards.
• Add to vegetable and fruit salads.
• Beat into butter with a little sugar and spread on toast.
• Add to water when boiling rice. Or add to flavor pickles.
• Use it in poultry dishes, pork and lamb.
• For a quick snack, sprinkle cinnamon over [baked] apples or pears slices.
• Sprinkle on oatmeal [and] yogurt, or mixed in your glass of milk.
• Use cinnamon for extra flavor and a sense of sweetness without adding actual sugar.
• Cinnamon is an excellent addition to savory dishes, such as quinoa, whole wheat couscous, or barley salad.
• Pinch of grated chocolate and cinnamon will be a great addition to coffee. 
• Take a whole grain salad, throw in some dried fruit, and then add a little cinnamon to bring the whole dish together.

❖ Recipes — Cassia Cinnamon works well in many savory dishes. It adds a wonderful warm and spicy note to long-cooked braises and hearty soups. Check the 2 recipes we’ve rounded up here.

• Chicken Biriyani with Saigon Cinnamon from Saveur - The chicken and rice are cooked together in this dish, infusing both with incredible flavor.
• Bolognese Meat Sauce from Simply Recipes - The cinnamon is super subtle in this classic dish, but really warms it up.