Southeast Asia

Vietnamese Cinnamon

Cinnamomum loureiroi (Saigon cinnamon).

Dried bark.

Part Used

Rolled bark quills or ground.

Form

Local / Regional Names

Quế (Vietnamese).

Countries / Cuisines

Vietnam (particularly noted for unusually high essential oil content among cinnamon species).

Flavor & Aroma

Very strong, sweet-hot, considered by many spice traders among the most intensely flavored cinnamon species available commercially.

Culinary Uses

Aromatic spice for pho broth and other slow-simmered dishes.

Classic Dishes

Phở (a defining background spice in the broth); some braises.

Pairings

Star anise, cloves, charred ginger and onion (as in classic pho broth preparation).

Timing

Add whole bark pieces (often lightly toasted first) early in a long-simmered broth.

Storage

Bark pieces keep 2+ years sealed and dark.

Substitutions

Cassia as the closest substitute, though notably milder.

Cultural / History Notes

Prized among spice traders for having one of the highest essential oil concentrations of any commercially available cinnamon species, giving it an unusually intense flavor relative to its weight.

Blend Cross-References

Phở spice bundle (alongside star anise, cloves and charred aromatics).