cassia tree native to the mountainous regions  of Central and Northern Vietnam. Among cinnamon  

varieties, Vietnamese cinnamon is considered the  most aromatic due to its high concentration of  

essential oils, which accounts for its intense,  sweet, and spicy flavor. The harvesting process  

for Vietnamese cinnamon typically takes  place during the summer months when the  

oil content is at its peak. Once harvested,  the bark is stripped and allowed to dry,  

which causes it to curl into long, curled  strips measuring about 12"-16" in length.  

These strips are the most authentic form of  Vietnamese cinnamon and are highly sought  

after by culinary experts. Vietnamese Saigon  cinnamon is often used in small quantities to  

enhance the flavors of various dishes, ranging  from baked goods to stews and soup stocks.