This is the highest quality, strongest Cassia-Cinnamon available in America today, with an extremely sweet and spicy flavor. In Vietnamese cuisine, Saigon Cinnamon bark is an important ingredient in the broth used to make the noodle soup called pho. Vietnamese cinnamon is the strongest, richest, and sweetest cinnamon around. For traditional cinnamon recipes such as gooey cinnamon rolls, the vibrant flavor of Vietnamese cinnamon really shines. Because of its higher oil content, Vietnamese Cinnamon disperses more fully throughout your baked goods, giving them a through-and-through cinnamon flavor. In the U.S., this is the Cinnamon we grew up with, although it is actually from the bark of a Cassia tree and therefore not the "true" cinnamon, it is what we classically think of as Cinnamon.