Cinnamon variety · Botanical type
Cinnamomum loureiroi (Saigon cinnamon, Vietnamese cinnamon)
Also known as Saigon cinnamon, Vietnamese cinnamon, Royal cinnamon, C. loureiroi
Central and northern Vietnam; minor cultivation in Laos, Cambodia; potential research crop in India's higher-rainfall zones · Native to Vietnam; grown commercially for ~200 years
Highest oil content among cassia types (3.5-5.0%), highest cinnamaldehyde (50-90% in oil); premium cassia grade. Peppery, rich flavour. High coumarin (0.7-1.0%), so health-restricted in some markets. Commands 2-3x price of Indonesian cassia.
Key facts
| Type | Botanical type |
|---|---|
| Origin | Central and northern Vietnam; minor cultivation in Laos, Cambodia; potential research crop in India's higher-rainfall zones |
| Breeder / source | Native to Vietnam; grown commercially for ~200 years |
| Parentage | Wild Vietnamese Cinnamomum species, genetically distinct from C. verum and C. cassia |
| Yield | 250-400 kg dry bark/hectare reported in Vietnam; unproven in India (potential for agroforestry trials in Kerala, NE India) |
| Tolerance | Humid tropical to warm subtropical; altitude 500-1,500 m; moderate rainfall (1,500-2,500 mm); cooler than lowland cassia cultivation |
| Distinctive features | Thin to medium bark (1.5-3 mm); strong aromatic scent; oil-rich; excellent quill form. Longer harvest rotation (4-5 years) for premium quality. Vulnerable to leaf spot disease in wet climates. |
| Grown in | Vietnam (dominant); pilot research zones in Kerala, Assam, Himachal Pradesh proposed but not yet commercially established |
| Also known as | Saigon cinnamon, Vietnamese cinnamon, Royal cinnamon, C. loureiroi |
Figures are indicative, compiled from public agricultural sources (ICAR institutes, State Agricultural Universities, the Spices Board and the National Innovation Foundation) and vary with soil, season and management. Confirm with your local package of practices.
Cinnamomum loureiroi (Saigon cinnamon, Vietnamese cinnamon) in detail
Cinnamomum loureiroi is a high-oil Vietnamese cassia with a sharp, peppery flavour and a high cinnamaldehyde concentration in its oil, but it carries health-related restrictions in some markets because of its elevated coumarin content.
Origin & story
Native to central and northern Vietnam, where it has been grown commercially for a long time. In the 19th century French explorers referred to Vietnamese cinnamon as the "pearl of Asian spices." Production also occurs on a smaller scale in Laos and Cambodia.
How it grows
A tropical crop generally grown at roughly 20-30°C mean temperature with high annual rainfall (about 2,000-3,000 mm) on fertile, well-drained, slightly acidic soil. Premium quality is associated with a longer harvest rotation (around 4-5 years) than other cassia types. The bark is peeled and dried into quills. It is vulnerable to fungal leaf spot disease in wet climates.
Quality & character
Highest oil content among cassia types, with about 1-5% essential oil and roughly 25% cinnamaldehyde in that oil. Thin to medium bark (1.5-3 mm) rolls into tight quills. The flavour is intense and peppery. Coumarin content is high (reported at 4-8%), among the highest of the cinnamons sold commercially, which limits its use in some health-conscious markets.
Why it matters to buyers
Commands premium pricing, typically 2-3x Indonesian cassia, and is favoured where buyers want intensity of flavour and aroma for baking, confectionery and specialty blends. Its high coumarin (4-8%) draws regulatory caution in the EU and from some importers, who may limit intake or choose Ceylon cinnamon instead. The species is listed as Endangered on the IUCN Red List. Supply is concentrated in Vietnam's highlands; trial cultivation in Indian high-rainfall zones is mentioned as a research possibility rather than an established practice.
About cinnamon
Cinnamon in India spans two botanical worlds: true cinnamon (Cinnamomum verum), the rare, delicate quill-spice prized for low coumarin and high cinnamaldehyde, thrives in Kerala's Western Ghats from ancient plantings in Kannur and Kottayam; and cassia—Chinese (C. cassia), Indonesian (C. burmannii), Vietnamese (C. loureiroi)—cheaper and peppery, now grown…
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