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Buy Wholesale and maintain an Active status for 2 months and we will refund your $39 Distributor Fee
14-September-2008 18:38:44 - Saigon Cinnamon Redirected from Cinnamomum loureiroi Saigon Cinnamon Scientific classification Kingdom: Plantae unranked: Angiosperms unranked: Magnoliids Order: Laurales Family: Lauraceae Genus: Cinnamomum Species: C. loureiroi Binomial name Cinnamomum loureiroi 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. Consequently, out of the three forms of Cassia, it commands the highest price. Saigon cinnamon is considered to be the fame of Cao Sơn Ng�c 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 Vietnamese cuisine, Saigon Cinnamon bark is an important ingredient in the broth used to make the noodle soup called phở. External links Vietnamese cinnamon Cinnamomum loureirii Nees. page from Gernot Katzer's Spice Pages Vietnamese Cassia Saigon Cinnamon page from The Spice House site Tramy Saigon Cinnamon from the Quang Nam Province of central Vietnam See also Cassia Cinnamomum Cinnamon Malabathrum Retrieved from http://en..org/wiki/Saigon_Cinnamon Categories: Cinnamomum | Spices Views Article Discussion this page History Personal tools Log in / create account Navigation Main page Contents Featured content Current events Random article Search Go Search Interaction Community portal Recent changes Contact Donate to Help Toolbox What links here Related changes Upload file Special pages Printable version Permanent link Cite this page Languages العربية Tiếng Việt This page was last modified on 5 September 2008, at 04:46
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