Vietnamese Cinnamon

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The scientific name of cinnamon is Cinnamomum cassia Blume, which refers to a tree with narrow and pointed ovate leaves. The flowers of the cinnamon tree are white and often grow in clusters at the ends of the leaves or at the tips of the branches. The bark part of the cinnamon tree has a spicy and aromatic taste, so it is exploited to make oriental medicine, as a cooking spice or as an herb with skin care effects. In addition, the leaves of the cinnamon tree can also be used to distill essential oils, and the stems are used to make handicrafts. Furthermore, cinnamon is the main ingredient in the production of cosmetics and pharmaceuticals. The gap between demand and supply has brought many new opportunities to manufacturers and exporters of cinnamon products in Vietnam. Along with that, Vietnamese cinnamon is currently very popular with foreign consumers. Therefore, exporting cinnamon is also the new strategy of numerous firms and businesses today.

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