Cinnamon Broken Cinnamon From Phu Hai Minh

Cinnamon continues to be a popular spice used in Vietnamese cuisine, especially in stews, soups and desserts. You can use this reddish-brown or yellow-brown tree bark as dried, rolled-up strips or ground. Vietnamese cinnamon comes from the bark of the Cinnamomum loureirii cassia tree that is native to the higher, mountainous regions of Central and Northern Vietnam. Regarded by many as the world’s most aromatic cinnamon, this Vietnamese variety has the highest concentration of essential oils of any cinnamon currently found in the world today. Because of the powerful amount of aromatic oils, Vietnamese cinnamon is extremely intense and concentrated with sweet cinnamon flavor.  Unlike other cinnamon, Vietnamese cinnamon is surprisingly sweet and robustly spicy, similar to that of a “red hot” candy. When cooking with it, you use only a very small amount (depending on how fresh it is) to achieve the flavors that you would normally need when using a larger amount of other cinnamon. SPECIFICATION Color: natural, not mouldly, rotten Length: 4 - 5 cm Moisture: 14 - 15% max PACKING 10 kg / carton 1cont 20 about 7 MT