cassia tree native to the mountainous regions  of Central and Northern Vietnam. Among cinnamon  

原產於越南中部和北部山區的肉桂樹。在肉桂

varieties, Vietnamese cinnamon is considered the  most aromatic due to its high concentration of  

品種中，越南肉桂被認為是最芳香的，因為其

essential oils, which accounts for its intense,  sweet, and spicy flavor. The harvesting process  

精油濃度高，因此具有濃郁、甜辣的味道。 越南肉桂的 收穫過程

for Vietnamese cinnamon typically takes  place during the summer months when the  

通常發生在夏季，此時

oil content is at its peak. Once harvested,  the bark is stripped and allowed to dry,  

油脂含量最高。收穫後，樹皮被剝去並乾燥，

which causes it to curl into long, curled  strips measuring about 12"-16" in length.  

使其捲曲成長約 12"-16" 的捲曲條。

These strips are the most authentic form of  Vietnamese cinnamon and are highly sought  

這些肉桂條是最正宗的越南肉桂，深受

after by culinary experts. Vietnamese Saigon  cinnamon is often used in small quantities to  

烹飪專家的追捧。越南西貢肉桂通常少量使用，以

enhance the flavors of various dishes, ranging  from baked goods to stews and soup stocks.

增強各種菜餚的風味，從烘焙食品到燉菜和湯湯。