Origin — Cao Bang, Vietnam
Harvest seasons — In March-April & August-September
Farm type — Collective of small farms
Growing methods — Organically grown on farms that practice agroforestry
Process — Hand harvested, sun dried
Tasting notes — Sweet, rich, smooth
Fun fact: cinnamon is the bark of a tree. Vietnamese Cinnamon (aka cassia) grows on evergreen trees indigenous to mainland southeast Asia. These trees are around 12-15 years old and 15-20 meters tall when they are ready for harvest.
Freshness matters. We work directly with a collective in Vietnam to ensure that the crop we are getting is as fresh as it can be. There are two major harvest seasons: March-April and August-September. When the cassia is ready, farmers use knives to score and peel the tree bark. The pieces of bark are 45cm when first cut from the tree. After harvest, each tree is cut down and replaced with a seedling.
More oil, more flavor. There are two common varieties of cassia produced in Vietnam: large-leaf cassia and small-leaf cassia. Large-leaf cassia is more common; it has thin bark and low oil content producing a cinnamon flavor that is hot & sharp. Conversely, our Vietnamese Cinnamon comes from small-leaf cassia with thick tree bark that has a high oil content. This type of cinnamon is rich, smooth & sweet and better for sweet applications like desserts or tea.
Sustainable agriculture. This cassia comes from woody perennials that are grown in a biologically diverse area. The cassia trees are intercropped with anise and acacia shrubs. Such practices ensure land fertility and stabilize crop nutrition. By partnering with farmers of Cao Bang, we are able to source the best quality cinnamon and keep up our commitment of working directly with farmers who practice sustainable agriculture.
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