Royal Cinnamon Powder by Burlap & Barrel

"This is my favorite cinnamon because it's way more complex and citrusy. It gives your baked goods a “wow” factor and makes for delicious lattes and hot chocolates." - Jiying

Our Royal Cinnamon has been harvested in the mountains around the ancient Vietnamese capital city of Huế for millennia.

Royal Cinnamon is the species Cinnamomum loureiroi, an heirloom variety very rarely exported, and it exemplifies the intense sweetness and spiciness for which Vietnamese cinnamon is prized. Cinnamomum loureiroi was historically called Saigon cinnamon, but most of what's exported as Saigon cinnamon these days is Cinnamomum cassia. They are different species, but they are often confused for one another, and it's worth noting that neither cinnamon grows anywhere near Saigon!

What They're Saying:

"An out-of-this-world cinnamon and yes, you can taste the difference." - The Daily Beast

"Compared to any other ground cinnamon, this is powerful stuff." - Bon Appetit

"My favorite cinnamon is the Vietnam-sourced Royal Cinnamon from Burlap & Barrel." - Ben Mims, LA Times

"Burlap & Barrel’s Royal Cinnamon will completely shake up your routine. This variety has notes of honey and citrus that will make your snickerdoodles and cinnamon buns shine." - MyRecipes.com

“This Vietnamese heirloom cinnamon has fiery, enormous flavor that makes me emotional. Smelling it is like experiencing your favorite holiday memories and trekking through the Quang Nam mountains at the same time.” - Zoe Kanan, Pastry Chef and Eater Young Gun

Sourcing

Our Royal Cinnamon comes from the mountains of Quang Nam in central Vietnam. This area was historically famous for spicy, sweet cinnamon, but in the last decade, the commodity market has shifted further north, where the prices are lower. Everyone told us that this area wasn't worth visiting and that their heirloom cinnamon variety wasn't being harvested anymore. We were very happy to discover that's not the case - the cinnamon here IS being harvested, and is incredible, probably the most intense we've ever tasted.

They use a technique for harvesting cinnamon that we've never encountered before - instead of chopping down the tree to harvest the bark, they make a deep cut around the base of the tree and let the bark dry on the tree for a couple of weeks before harvesting it. That makes it easier to harvest, but it also concentrates essential oils rather than letting them evaporate as the bark dries in the hot sun. The bark comes off the tree mostly dry and very intensely spicy and sweet, with a beautiful fragrance that we could smell from half a mile away.