Spice

Cinnamomum loureiroi

S tier

Cinnamomum loureiroi is Vietnamese/Saigon cinnamon—the species yielding intensely aromatic, high-oil bark with sweet heat that reads louder than Korintje or Chinese cassia. Quills are thick and dark; powder is reddish and perfumed. Essential oil richness makes a little go far in both sweet and savoury food. Reach for loureiroi when recipes want cinnamon to star—pho broth accents, sticky buns, chocolate. Coumarin is high; it is a flavour spice used in culinary amounts, not a free-pour health dust. True botanical identity separates it from burmannii sold as “Saigon style.”