Saigon Cinnamon is the common name for a genus of cinnamon trees found mainly in central and Northern Vietnam that produces cinnamon with the highest concentration of cinnamonaldehyde, the natural chemical which gives cinnamon its unique and instantly recognizable taste. It is an essential ingredient in the making of pho, the classic Vietnamese noodle soup.
According to Tuyen, when buying Saigon cinnamon, make sure to buy it from a reputable vendor. As it usually is among the highest priced cinnamon you can buy, less than scrupulous vendors can cut the Saigon cinnamon with "regular" cinnamon to make more money. The oil concentration in real Saigon cinnamon is so high, spice buyers often will set fire to a stick before purchase, to ensure they are actually getting the real thing and not "regular" cinnamon which in rolled bark form will not burn easily.
Most cinnamon you buy here in the States is mostly from Indonesia and called Korintj. Saigon cinnamon has double the amount of volatile oil of Korintji. The volatile oil cinnamonaldehyde is what delivers the flavor and aroma — higher content means greater intensity.
As Clean Eaters, we are often given to using spices and herbs to enhance our foods. This weekend I will be headed to my local Penzey's shop to buy myself a bottle of Saigon cinnamon. I can't wait to try it and compare it to my regular, off the shelf Korintji cinnamon I have been using.I use cinnamon liberally in oatmeals and hot morning grain cereals, and on my sweet potatoes.
Link to purchase Saigon cinnamon:
Williams Sonoma : Sagon Cinnamon
My Spice Sage: Small dose to Bulk buying Saigon Cinnamon
Penzey's : Saigon Cinnamon