Quảng Nam Cinnamon
We source our Quang Nam Cinnamon at an altitude about 1500 m above sea level in the highlands in central Vietnam on the borders of Laos. The tree is indigenous to the nearby Truong Son forest and has long been considered sacred by the local communities due to its many medicinal abilities.
The cultivation of this particular variety, locally called Tra My Cinnamon, is an ancient practice by many ethnic groups in the area and is quite unique. It takes 10 years before the bark of the tree matures into the highest quality. Once ready a cut at the base of the tree lets the bark dry for a couple of weeks before harvesting. This method of drying captures the essential oils and makes for an incredible product.
Pair with: Cinnamon rolls, gingerbread, porridge, chocolate, chili, Sichuan Pepper, Long Pepper, star anise, allspice and tomato.