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{{Taxobox
| color = lightgreen
| name = Saigon Cinnamon
| regnum = [[Plant]]ae
| divisio = [[Flowering plant|Magnoliophyta]]
| classis = [[Magnoliopsida]]
| ordo = [[Laurales]]
| familia = [[Lauraceae]]
| genus = ''[[Cinnamomum]]''
| species = '''''C. loureiroi'''''
| binomial = ''Cinnamomum loureiroi''
| binomial_authority = [[Christian Gottfried Daniel Nees von Esenbeck|Nees]]
}}
'''Saigon Cinnamon''' (''Cinnamomum loureiroi'', also known as '''Vietnamese cinnamon''' or '''Vietnamese cassia''' and "Quế Trà My" or "Quế Thanh" in Vietnam) is an [[evergreen]] [[tree]] in the genus ''[[Cinnamomum]]'', indigenous to mainland Southeast [[Asia]]. Despite its name, it is more closely related to [[Cassia]] (''C. aromaticum'') than to [[Cinnamon]] (''C. verum''), though in the same genus as both. Saigon cinnamon has 1-5% essential oil in content and 25% [[cinnamaldehyde]] in essential oil, which is the highest of any cinnamon all over the world. Saigon cinnamon is considered to be the fame of ''Cao Sơn Ngọc Quế'' (gem cinnamon on high mountain).
The scientific name was originally spelled as ''Cinnamomum loureirii'', but because the species is named after the botanist [[João de Loureiro]], this is to be treated under the [[ICBN]] as an orthographic error for the correctly derived spelling of ''loureiroi''.
===Production and uses===
Saigon Cinnamon is produced primarily in [[Vietnam]], both for domestic use and export. The [[Vietnam War]] disrupted production, but since the beginning of the early 21st century Vietnam has resumed export of the spice, including to the [[United States]], where it was unavailable for nearly 20 years. Although it is called Saigon Cinnamon, it is not produced in the area around the southern city of [[Saigon]], but instead in the central and northern regions of the country, particularly the [[Quảng Nam Province]] of central Vietnam.
Saigon Cinnamon is used primarily for its aromatic [[bark]], which is quite similar to that of [[Cassia]] but with a more pronounced, complex aroma.
In [[Cuisine of Vietnam|Vietnamese cuisine]], Saigon Cinnamon bark is an important ingredient in the broth used to make the noodle soup called ''[[phở]]''.
==External links==
*[http://www.uni-graz.at/~katzer/engl/Cinn_lou.html Vietnamese cinnamon (Cinnamomum loureirii Nees.) page] from Gernot Katzer's Spice Pages
*[http://www.thespicehouse.com/product/product_Vietnamese-Cassia-Saigon-Cinnamon.php Vietnamese Cassia "Saigon" Cinnamon page] from The Spice House site
*[http://www.cinnamon1.netfirms.com Tramy Saigon Cinnamon] from the [[Quang Nam Province]] of central Vietnam
==See also==
*[[Cassia]]
*[[Cinnamomum]]
*[[Cinnamon]]
*[[Malabathrum]]
[[Category:Laurales]]
[[Category:Spices]]
| color = lightgreen
| name = Saigon Cinnamon
| regnum = [[Plant]]ae
| divisio = [[Flowering plant|Magnoliophyta]]
| classis = [[Magnoliopsida]]
| ordo = [[Laurales]]
| familia = [[Lauraceae]]
| genus = ''[[Cinnamomum]]''
| species = '''''C. loureiroi'''''
| binomial = ''Cinnamomum loureiroi''
| binomial_authority = [[Christian Gottfried Daniel Nees von Esenbeck|Nees]]
}}
'''Saigon Cinnamon''' (''Cinnamomum loureiroi'', also known as '''Vietnamese cinnamon''' or '''Vietnamese cassia''' and "Quế Trà My" or "Quế Thanh" in Vietnam) is an [[evergreen]] [[tree]] in the genus ''[[Cinnamomum]]'', indigenous to mainland Southeast [[Asia]]. Despite its name, it is more closely related to [[Cassia]] (''C. aromaticum'') than to [[Cinnamon]] (''C. verum''), though in the same genus as both. Saigon cinnamon has 1-5% essential oil in content and 25% [[cinnamaldehyde]] in essential oil, which is the highest of any cinnamon all over the world. Saigon cinnamon is considered to be the fame of ''Cao Sơn Ngọc Quế'' (gem cinnamon on high mountain).
The scientific name was originally spelled as ''Cinnamomum loureirii'', but because the species is named after the botanist [[João de Loureiro]], this is to be treated under the [[ICBN]] as an orthographic error for the correctly derived spelling of ''loureiroi''.
===Production and uses===
Saigon Cinnamon is produced primarily in [[Vietnam]], both for domestic use and export. The [[Vietnam War]] disrupted production, but since the beginning of the early 21st century Vietnam has resumed export of the spice, including to the [[United States]], where it was unavailable for nearly 20 years. Although it is called Saigon Cinnamon, it is not produced in the area around the southern city of [[Saigon]], but instead in the central and northern regions of the country, particularly the [[Quảng Nam Province]] of central Vietnam.
Saigon Cinnamon is used primarily for its aromatic [[bark]], which is quite similar to that of [[Cassia]] but with a more pronounced, complex aroma.
In [[Cuisine of Vietnam|Vietnamese cuisine]], Saigon Cinnamon bark is an important ingredient in the broth used to make the noodle soup called ''[[phở]]''.
==External links==
*[http://www.uni-graz.at/~katzer/engl/Cinn_lou.html Vietnamese cinnamon (Cinnamomum loureirii Nees.) page] from Gernot Katzer's Spice Pages
*[http://www.thespicehouse.com/product/product_Vietnamese-Cassia-Saigon-Cinnamon.php Vietnamese Cassia "Saigon" Cinnamon page] from The Spice House site
*[http://www.cinnamon1.netfirms.com Tramy Saigon Cinnamon] from the [[Quang Nam Province]] of central Vietnam
==See also==
*[[Cassia]]
*[[Cinnamomum]]
*[[Cinnamon]]
*[[Malabathrum]]
[[Category:Laurales]]
[[Category:Spices]]
