Saigon Cinnamon Vs. Cinnamon

The fact that cinnamon comes in different forms may come as a shock to you. In fact, there are several types of cinnamon, including Saigon cinnamon, which is often known as Vietnamese cinnamon. This piece explains all you need to know to differentiate between Saigon cinnamon and the ordinary kind, Ceylon cinnamon.

What is Saigon Cinnamon?

Vietnamese cinnamon is another name for the cinnamon species known as Saigon cinnamon. This ought to help you identify the region of the world where this cinnamon is grown and made. Of course, it is primarily found in Vietnam. It is derived from an evergreen tree and is a member of the same genus as certain other cinnamon varieties.

This kind of cinnamon contains the most cinnamaldehyde relative to its other constituents. It is this substance that gives cinnamon its well-known flavor and scent. It is the most expensive variety of cinnamon since it contains 25% cinnamaldehyde.

It is most frequently utilized for its flavor and scent as a crucial component of the hot soup known as pho in Vietnam.

What is Cinnamon?

Ceylon cinnamon is usually considered the true cinnamon, also known as Cinnamomum Zeylanicum. It is native to Sri Lanka and grows year-round. In the culinary world, it is often regarded as the best cinnamon variety.

The bark of this kind of tree is the most expensive. It’s chopped and dehydrated before being sold as sticks or crushed into a powder. Sri Lankan cinnamon is widely distributed. However, it’s not as widely used as other cinnamon species commercially. Nevertheless, despite its higher cost, many chefs consider it the best option.

Saigon Cinnamon Vs. Cinnamon: What’s the Difference?

One significant distinction is that Ceylon is thought of as authentic cinnamon powder. However, Saigon powdered cinnamon is a form of cassia. This indicates that although they are connected, they are derived from different trees.

Saigon cinnamon is well-known because it contains a significant number of essential oils. In contrast, Ceylon cinnamon has a slightly more delicate flavor, making it less valuable than the former. It has a peppery, warm flavor with a hint of bitterness when used in excess.

Since Saigon cinnamon is a cassia form, it will go well with other pungent spices in blends like the Chinese five-spice due to its kick. Additionally, it’s the ideal type of cinnamon to use in pho. 

Ceylon is fantastic in less complex foods that don’t have as many spices. The perfect uses for it would be in chocolate, baked products, or even churros. Additionally, cinnamon sticks from Ceylon or Cassia work well in hot beverages like mulled wine.


Finally, the answer is yes if you’re wondering if you may use ordinary cinnamon instead of Saigon cinnamon. To acquire the same flavor as Saigon cinnamon, you’ll need to use a lot more of this cinnamon, which has a much milder flavor.