VIETNAM. Vietnamese Cinnamon also known as Saigon Cinnamon (Cinnamomum loureiroi) is indigenous to mainland southeast Asia. Saigon cinnamon is used primarily for its aromatic bark which is quite similar to that of cassia cinnamon but with a more pronounced, complex aroma. While korintje cinnamon is sweet and smooth, vietnamese cinnamon has the highest essential oil content of all three cinnamon species and has a sweet and spicy flavor a little like red hots candy. Saigon cinnamon is an important ingredient in the broth for pho. Use cinnamon in puddings, cakes, cookies, breads, drinks, curries, meat and game, stews, vegetables, and stewed fruits.