So, this is clearly an out of the ordinary post for us, but when you find something amazing, you share it. A few weeks ago, I was lucky enough to be able to swing by the King Arthur baking store up in Norwich, V.T. I promptly filled a cart with goodies, and have been testing some of them out. One amazing find was a small jar of Vietnamese Cinnamon…
This simple little container holds a powerhouse of aroma and flavor that blows ordinary varieties out of the water. One whiff, and you know you are in for a treat. This cinnamon has a high oil content, which means the taste spreads all the way through your baked goods, drinks, and desserts. The flavor is wonderfully rich, with that distinctive peppery bite found in cinnamon gum or candy, warm and long lasting. Eating something made with this potent spice is a revelation, a sudden understanding of how cinnamon is meant to taste.
Conclusion? These Innkeepers will never settle for another cinnamon. And the best part is that a 2 oz. jar of the stuff will set you back a whole $5 with King Arthur.
I have had this cinnamon. It tastes how I remember cinnamon tasting when I was nine; amazing.
You’re even better off going to Penzey’s (order online, or go to your local store; the closest one to Boston is in Arlington) and getting a 4 oz bag of their Vietnamese Extra Fancy for $7.65! Next time you run out, anyway!
An even more amazing bargain is found at http://www.atlanticspice.com, where a one-pound bag of “Cinnamon Powder (Saigon) sells for $4.35! This is the URL for a store on Cape Cod. I’ve never been there, but would so love to check out the amazing smells! their herbs, spices, teas, etc. have never disappointed in the several years I’ve been purchasing from them. I’m a hardcore KAF convert; but nobody can beat the Atlantic Spice Company for quality or value! Happy cooking/baking!
How much would you substitute for traditional cinnamon?
You can use your usual measurements, or a little less. It is more potent, but that usually means that your dishes will be even tastier, rather than over spiced…
I’m vietnamese and my parents never cooked anything with cinnamon before! I looked into all my cupboards and found no cinnamon. We’re missing out. XD
Maybe I’d find it at our asians stores.
I’ve used Saigon cinnamon, but must try this!
I recently discovered Vietnamese cinnamon as well. When I ran out of my cheapo McCormick stuff, I went to Penzeys and they had so many different kinds! I was intrigued because the description on the Vietnamese said it was very strong. I love it! I wanted to get one of each type they sold, but my husband talked me out of that since I already had 3 kinds of paprika in my basket too. :P
There are a number (for $value of number greater than five) of species of Cinnamomum, including malabathrum. There are even ones native to Africa. They all have a different flavor spectrum, although are all clearly related. Well worth acquiring them all and doing a compare and contrast.
A good reference is Gernot Katzer’s spice pages http://www.uni-graz.at/~katzer/engl/index.html. Not 100% inclusive (what could be?), but a seriously wonderful start.
I use the Vietnamese cinnamon from penseys.com in my baking… there Celon and Chinese cinnamons are also interestingly different too:) they are a great resource… and their prices are often MUCH lower then grocery store spices… (I buy their mustard powder for about 1/4 the price of the local markets)
You could buy a huge 8 oz. jar of the Vietnamese Cinnamon from Costco and it is the same quality as that purchased from Penzey’s (my previous source). However, I would imagine that Penzey’s Mexican Cinnamon (a true, rather citrus-flavored cinnamon) would have been more like the cinnamon used in the Middle Ages, etc.