Our Royal Cinnamon has the intense sweetness and spiciness that Vietnamese cinnamon is prized for. Often mislabeled as Saigon Cinnamon, this heirloom variety rarely reaches the US.
Royal Cinnamon is the species Cinnamomum loureiroi. It was historically called Saigon cinnamon, but most of what's exported as Saigon cinnamon these days is Cinnamomum cassia. They are different species, but they are often confused for one another, and it's worth noting that neither cinnamon grows anywhere near Saigon!
Use it in place of Saigon or other cinnamons in pastries and baked goods, or sprinkle into rich, savory meat or tomato-based dishes.
If you're looking for cinnamon that's less sweet and spicy and more citrusy and complex, check out our Cinnamon Verum.
What They're Saying:
"An out-of-this-world cinnamon and yes, you can taste the difference." -The Daily Beast
"Compared to any other ground cinnamon, this is powerful stuff." -Bon Appetit
"This stuff is incredible." Business Insider
"My favorite cinnamon is the Vietnam-sourced Royal Cinnamon from Burlap & Barrel." -Ben Mims, LA Times
"It is so robust and so complex, I cannot go back to any other." -Smitten Kitchen
- Origin: Quang Nam Mountains, Vietnam
- Aliases: Saigon cinnamon, cassia cinnamon
- Process: Sun-dried
Ingredients: Royal cinnamon, ground (Cinnamomum loureiroi)
- Tasting notes: Brown Butter • Buckwheat Honey • Orange Peel