Saigon Cinnamon
Cinnamomum loureiroi

Family: Lauraceae

What it is like

Saigon Cinnamon (Cinnamomum lourieroi), otherwise known as Vietnamese cinnamon and Vietnamese cassia, is an evergreen tree indigenous to Southeast Asia that has the highest amount of coumarin content among other species under the Cinnamomum genus. The bark and the essential oil obtained from it are both used as food flavouring. The bark, usually harvested from young branches is further used for baking and made into cordial. Unripe fruits are dried and sold as cassia buds for food flavourings. Medicinally, the dried bark is often used in association with other medicines as it is an astringent, carminative, stimulant, and stomachic.

Cinnamomum loureiroi is an evergreen Tree growing to 18 m (59ft) by 15 m (49ft) at a medium rate. See above for USDA hardiness. It is hardy to UK zone 10. Suitable for: light (sandy), medium (loamy) and heavy (clay) soils and prefers well-drained soil. Suitable pH: mildly acid, neutral and basic (mildly alkaline) soils and can grow in very acid and very alkaline soils. It can grow in semi-shade (light woodland) or no shade. It prefers moist soil.

Height (m): 18

Where it is found

Forests at low to medium elevations, occasionally ascending to 2,000 metres.

E. Asia - Vietnam.

Conservation Status: This taxon has not yet been assessed

Countries/locations it is found in

Found In: Asia, Australia, China, Indochina, Indonesia, Japan, Korea, SE Asia, Vietnam.

How it is used

Food

Rating: 4

Edible portion: Bark, Spice, Flower Buds. The bark, and an essential oil obtained from it, are much used as a flavouring in a wide range of foods. Highly esteemed in China and Japan, and considered by many to be superior to the more widely used cinnamon (C. verum). The bark is sweeter than cinnamon and is used for baking and is made into a cordial. The bark is usually harvested from young branches. The bark is peeled from the stems and branches and set aside to dry. Some varieties are scraped. While drying, the bark curls into quills. The colour varies from light reddish brown for the thin, scraped bark to grey for the thick, unscraped bark. The unripe fruits are dried and sold as cassia buds, for use as food flavourings. They have a cinnamon-like aroma and a warm, sweet, pungent taste akin to that of cassia bark.

Inner bark: the bark that is found just beneath the tough outer bark of trees and shrubs.

Oil: Oil

Drink: not including plant saps, tea or coffee substitutes.

Medicine

Rating: 3

The dried bark is aromatic, astringent, carminative, stimulant and stomachic. It is often used in association with other medicines. The bark contains around 2.5% essential oil, which is particularly rich in cinnamic acid. Saigon cinnamon has 1-5% essential oil in content and 25% cinnamaldehyde in essential oil, which is the highest of all the cinnamon species.

Aromatic: Having an agreeable odour and stimulant qualities.

Astringent: Produces contraction in living tissue, reducing the flow of secretions and discharges of blood, mucus, diarrhoea etc.

Carminative: Reduces flatulence and expels gas from the intestines.

Stimulant: Excites or quickens activity of the physiological processes. Faster acting than a tonic but differing from a narcotic in that it does not give a false sense of well-being.

Stomachic: Aids and improves the action of the stomach.

Other

Rating: 2

Other uses rating: Low (2/5). The bark contains 1 to 7% of essential oil.

Essential: Essential oils that are used in perfumery, medicines, paint solvents, insect repellents etc.

Oil: Vegetable oils have many uses, as lubricants, lighting, soap and paint making, waterproofing etc. This does not include the edible oils unless they are also mentioned as having other uses.

Food Forest: Plants for Edible Forest Gardens and Food Forests.

How it is grown

A plant of moist lowland areas in the tropics and subtropics, where it is found at elevations up to 1,000 metres. It grows best in areas where the mean annual temperature is 20 - 30°c, but tolerates 17 - 34°c. It prefers a mean annual rainfall of 2,500 - 3,000mm, tolerating 1,500 - 3,500mm. It grows in areas with all year rainfall and also with a distinct dry season. Prefers a fertile, sandy, moisture-retentive but freely draining soil in full sun or partial shade. Prefers a pH in the range 5 - 6.4, tolerating 4.5 - 8. Harvest of superior bark cannot usually take place until the trees are at least 10 - 12 years old.

Propagating it: Seed - the seed has a short viability and is best sown as soon as it is ripe in a greenhouse. Remove the fruit pulp since this can inhibit germination. Germination can take 1 - 6 months at 20°c. Stored seed should be sown as soon as possible in containers. When they are large enough to handle, prick the seedlings out into individual pots and plant them out into their permanent positions when 10cm or more tall. Cuttings of semi-ripe side shoots, 7cm with a heel, June/July in a frame with bottom heat.

Best place to grow:

Habit: Tree

Hardiness: 10-12

Growth: Medium

Soil: Light (sandy), medium, heavy (clay)

Shade: Semi-shade, no shade

Moisture: Moist

Things to keep in mind

Its other names

Local names

Saigon Cinnamon (Cinnamomum lourieroi), otherwise known as Vietnamese cinnamon and Vietnamese cassia. Also known as: Vietnamese cassia, Baker's cinnamon, Vietnamese cinnamon and qu_ trˆ my, qu_ thanh, or " qu_ trˆ b_ng" in Vietnam. Nikkei, Nhucque, Que thanh, Saigon cassia, Saigon cinnamon, Yukgyenamu.

Synonyms

No synonyms are recorded for this name.