This is a very unique cinnamon. It's incredibly aromatic and has a spicy, almost hot flavor to it. Side by side another cinnamon, and you can tell immediately this is different. Your recipes will thank you immediately.
Burlap & Barrel's Royal Cinnamon has been harvested in the mountains around the ancient Vietnamese capital city of Huế for millennia.
Royal Cinnamon is the species Cinnamomum loureiroi, an heirloom variety very rarely exported, and it exemplifies the intense sweetness and spiciness for which Vietnamese cinnamon is prized. Cinnamomum loureiroi 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!
Use it in place of Saigon or other cinnamons in pastries and baked goods, or sprinkle into rich, savory meat or tomato-based dishes.
Origin: Quang Nam Mountains, Vietnam
- Aliases: Saigon cinnamon, cassia cinnamon
- Process: Sun-dried
Ingredients: 100% royal cinnamon, ground (Cinnamomum loureiroi)
- Tasting notes: Brown Butter • Buckwheat Honey • Orange Peel
- Beautiful in baked goods, spice cookies and desserts
- Sprinkle over yogurt and oatmeal, and add to smoothies
- Add to hot water for a cinnamon tea or supplement a chai masalas
- Pairs well with: New Harvest Turmeric, Star Anise, Cloud Forest Cardamom
This 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 Burlap & Barrel that this area wasn't worth visiting and that their heirloom cinnamon variety wasn't being harvested anymore. They were very happy to discover that's not the case - the cinnamon here IS being harvested, and is incredible, probably the most intense they have ever tasted.
They use a technique for harvesting cinnamon that they'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.
Weight: 51 g / 1.8 oz