Royal Cinnamon
Intense sweetness and spiciness that defines Vietnamese cinnamon.
- Regular price
- $9.99
- Regular price
- Sale price
- $9.99
- Unit price
- per
- Availability
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- Sale price
- $9.99
Why Burlap & Barrel?
Single origin spices sourced directly from small farms
Over 10,000 5-star reviews
Guaranteed to wow you or we'll replace
Our Royal Cinnamon has been harvested in the mountains around the ancient Vietnamese capital city of Huế for centuries. This is an heirloom variety not widely harvested or exported, and it exemplifies the intense sweetness and spiciness for which Vietnamese cinnamon is prized. Use it in place of Saigon or other cinnamons in pastries and baked goods, or sprinkle into rich, savory meat or tomato-based dishes.
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!
If you're looking for cinnamon that's less sweet and spicy and more citrusy and complex, check out our Cinnamon Verum.
We regularly test our cinnamon for lead in an internationally accredited food safety testing lab, and it is always significantly below the lead limits of 1 ppm. Please contact us for more details on our testing procedures for cinnamon and other spices.
Highlights
Quang Nam Mountains, Vietnam
Saigon cinnamon, cassia cinnamon
Sun-dried
Brown Butter • Buckwheat Honey • Orange Peel
Ingredients
Royal cinnamon, ground (Cinnamomum loureiroi)
Cooking tips
- Beautiful in baked goods, spice cookies and desserts
- Sprinkle over yogurt and oatmeal, and add to smoothies
- Brew with your favorite coffee or tea
RECIPES
SOURCING
Our Royal Cinnamon comes from the mountains of Quang Nam in central Vietnam. This area was historically famous for spicy, sweet cinnamon, but in the last decade, the commodity market has shifted further north, where the prices are lower. Everyone told us that this area wasn't worth visiting and that their heirloom cinnamon variety wasn't being harvested anymore. We were very happy to discover that's not the case - the cinnamon here IS being harvested, and is incredible, probably the most intense we've ever tasted.
They use a technique for harvesting cinnamon that we've never encountered before - instead of chopping down the tree to harvest the bark, they make a deep cut around the base of the tree and let the bark dry on the tree for a couple of weeks before harvesting it. That makes it easier to harvest, but it also concentrates essential oils rather than letting them evaporate as the bark dries in the hot sun. The bark comes off the tree mostly dry and very intensely spicy and sweet, with a beautiful fragrance that we could smell from half a mile away.
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My favorite spices
I'm a chocolate maker and use this cinnamon as well as B&B cardamom and black pepper in one of my chocolate bars. The quality and depth of flavor is superb!
There is no other
Hands down the best cinnamon on the planet.
Made the best Snickerdoodles of my life
Every spice I’ve ordered from here has been a revelation. Can’t wait to sample them all.
Amazing
How different can cinnamon really be? I told myself. One whiff from the newly opened jar and I said ‘Oh, that’s how.’ It has a deeper, complex smell and flavor to me than store cinnamon. Quite good.
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