Cinnamon, Saigon, Ground
Cinnamon is the dried bark of various laurel trees in the cinnamomum family. One of the more common trees from which cinnamon is derived is the cassia. Cinnamon sticks are made from long pieces of bark that are rolled, pressed, and dried. Saigon cinnamon is used primarily for its aromatic bark, which is quite similar to that of cassia but with a more pronounced flavor and aroma. The intensity of this spice lends itself to more complicated and bold dishes such as curries. In Vietnamese cuisine, Saigon cinnamon bark is an important ingredient in the broth used to make the noodle soup called pho.