Also known as Saigon cinnamon, this hard-to-find heirloom variety comes from the mountains of central Vietnam. Our recipe developers agreed it was the sweetest and brightest cinnamon we have ever tasted, with an aroma you can smell from across the room. There's a science behind its potency: Local farmers use a unique harvesting technique that concentrates essential oils while the bark is still on the tree, so none of the flavor compounds evaporate during the sun-drying process. Rather, this cinnamon is clean-flavored, bold and spicy-sweet—and it's even lighter than Burlap and Barrel's aromatic Cinnamon Verum
, though both varieties have a wonderful delicate quality.
To fully appreciate its flavor, we recommend trying Royal Cinnamon first in simple applications: Use it to make homemade ice cream, or blend it into ricotta or mascarpone with a touch of sugar for a pastry filling. Or dust it over oatmeal or Greek yogurt—try Black Pepper-Cinnamon Yogurt
, a simple dessert with loads of warm dimension. The spiciness of Royal Cinnamon makes it perfect for Oaxacan Hot Chocolate
, which prominently features cinnamon as a warming element. Or use it for our Molasses Spice Cookies with Browned Butter Icing
; Burlap and Barrel's product simultaneously enhances the spicy ginger and balances the deeper flavors of brown sugar and molasses.
Net Weight: 51 grams
Ingredients: 100% royal cinnamon (Cinnamomum loureiroi)
Allergens: Naturally free of preservatives, fillers, anything artificial, gluten, soy, egg, dairy, and nuts.
Place of Origin: Quang Nam Mountains, Vietnam