Cinnamon

Cinnamon is the bark of the trunk and branches of trees belonging to the genus Cinnamomum, famous for its spicy flavor and distinctive aroma. It is used as a spice, medicine, and has many health benefits such as antioxidant, anti-inflammatory, digestive support, and blood sugar reduction. There are many common types of cinnamon, such as Cassia cinnamon (China) and Quan cinnamon (Sri Lanka), with Vietnam being a leading exporter of cinnamon worldwide, mainly grown in the northern mountainous regions.

Characteristics of the Cinnamon Tree

• Trunk: A woody tree 10-20m tall, with smooth, gray bark.
• Leaves: Alternate, with short petioles, three arc-shaped veins, glossy green on the upper surface, dark green on the lower surface.
• Flowers: Grow in clusters, white, with a distinctive aroma.
• Fruit: Egg-shaped, turning purplish-brown when ripe, smooth and glossy.
• Distribution: Widely cultivated in Vietnam (Yen Bai, Quang Ninh, Thanh Hoa, Quang Nam) and many other parts of the world.

Main Uses

• Spice: Used in cooking (tea, dishes) to create delicious flavors.

Medicine:

• Traditional: Treats stomach pain, diarrhea, muscle cramps, back and knee pain, and colds.
• Modern: Antioxidant, anti-inflammatory, lowers blood sugar, improves insulin sensitivity, protects cardiovascular health, and prevents infections.
• Essential oil: Used for massage, strong antiseptic, and stimulates blood circulation.

Types of cinnamon

• Cassia cinnamon: The most common, originating from China, with a spicier and more aromatic flavor.
• Quan cinnamon (Ceylon/Sri Lanka): Considered “true cinnamon,” with a milder flavor.
• Vietnamese cinnamon (Tra My/Thanh/Saigon): (Cinnamomum loureiroi), an important type of cinnamon in Vietnam.