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{{Short description|Species of flowering plant}}
{{taxobox
{{Speciesbox
|name = Saigon cinnamon
|name = Saigon cinnamon
|image = Saigoncinnamon.jpg
|image = Saigoncinnamon.jpg
⚫
|genus = Cinnamomum
|regnum = [[Plant]]ae
⚫
|species = loureiroi
|unranked_divisio = [[Angiosperm]]s
⚫
|authority = [[Christian Gottfried Daniel Nees von Esenbeck|Nees]]
|unranked_classis = [[Magnoliid]]s
⚫
}}
|ordo = [[Laurales]]

|familia = [[Lauraceae]]
⚫
'''Saigon cinnamon''' (''Cinnamomum loureiroi'', also known as '''Vietnamese cinnamon''' or '''Vietnamese cassia''' and ''quế trà my'', ''quế thanh'', or " quế trà bồng" in Vietnam) is an [[evergreen]] [[tree]] indigenous to mainland [[Southeast Asia]]. Saigon cinnamon is more closely related to cassia (''[[Cinnamomum cassia|C. cassia]]'') than to [[Ceylon cinnamon]] (''[[Cinnamomum verum|C. verum]]''), though in the same genus as both. Saigon cinnamon has 1-5% essential oil content and 25% [[cinnamaldehyde]] in essential oil. Consequently, among the species, Saigon cinnamon commands a relatively high price.
⚫
|genus = ''[[Cinnamomum]]''
⚫
|species = '''''C. loureiroi'''''
|binomial = ''Cinnamomum loureiroi''
⚫
|binomial_authority = [[Christian Gottfried Daniel Nees von Esenbeck|Nees]]
⚫
|}}
⚫
'''Saigon cinnamon''' (''Cinnamomum loureiroi'', also known as '''Vietnamese cinnamon''' or '''Vietnamese cassia''' and ''quế trà my'', ''quế thanh'', or " quế trà bồng" in Vietnam) is an [[evergreen]] [[tree]] indigenous to mainland [[Southeast Asia]]. Despite its name, Saigon cinnamon is more closely related to cassia (''[[Cinnamomum cassia|C. cassia]]'') than to [[cinnamon]] (''[[Cinnamomum verum|C. verum]]'', “true cinnamon”, Ceylon cinnamon), though in the same genus as both. Saigon cinnamon has 1-5% essential oil in content and 25% [[cinnamaldehyde]] in essential oil, which is the highest of all the cinnamon species. Consequently, of the three species, Saigon cinnamon commands the highest price.


The scientific name was originally spelled as ''Cinnamomum loureirii'', but because the species is named after the botanist [[João de Loureiro]], this is to be treated under the [[International Code of Nomenclature for algae, fungi, and plants|ICN]] as an [[Orthography|orthographic]] error for the correctly derived spelling of ''loureiroi''.<ref>{{citation |author1=McNeill, J. |author2=Barrie, F.R. |author3=Buck, W.R. |author4=Demoulin, V. |author5=Greuter, W. |author6=Hawksworth, D.L. |author7=Herendeen, P.S. |author8=Knapp, S. |author9=Marhold, K. |author10=Prado, J. |author11=Prud'homme Van Reine, W.F. |author12=Smith, G.F. |author13=Wiersema, J.H. |author14=Turland, N.J. |year=2012 |volume=Regnum Vegetabile 154 |title=International Code of Nomenclature for algae, fungi, and plants (Melbourne Code) adopted by the Eighteenth International Botanical Congress Melbourne, Australia, July 2011 |publisher=A.R.G. Gantner Verlag KG |isbn=978-3-87429-425-6 |url=http://www.iapt-taxon.org/nomen/main.php?page=title}} Article 60.7</ref>
The scientific name was originally spelled as ''Cinnamomum loureirii'', but because the species is named after the botanist [[João de Loureiro]], this is to be treated under the [[International Code of Nomenclature for algae, fungi, and plants|ICN]] as an [[Orthography|orthographic]] error for the correctly derived spelling of ''loureiroi''.<ref>{{citation |author1=McNeill, J. |author2=Barrie, F.R. |author3=Buck, W.R. |author4=Demoulin, V. |author5=Greuter, W. |author6=Hawksworth, D.L. |author7=Herendeen, P.S. |author8=Knapp, S. |author9=Marhold, K. |author10=Prado, J. |author11=Prud'homme Van Reine, W.F. |author12=Smith, G.F. |author13=Wiersema, J.H. |author14=Turland, N.J. |year=2012 |volume=Regnum Vegetabile 154 |title=International Code of Nomenclature for algae, fungi, and plants (Melbourne Code) adopted by the Eighteenth International Botanical Congress Melbourne, Australia, July 2011 |publisher=A.R.G. Gantner Verlag KG |isbn=978-3-87429-425-6 |url=http://www.iapt-taxon.org/nomen/main.php?page=title}} Article 60.7</ref>


Saigon cinnamon contains the highest amount of [[coumarin]] of all the four ''Cinnamomum'' species sold as cinnamon, with one study detecting 6.97 g/kg in an authenticated sample.<ref>[https://cinnamonvogue.com/DOWNLOADS/Cinnamon_and_coumarin.pdf Cassia Cinnamon as a Source of Coumarin in Cinnamon-Flavored Food and Food Supplements in the United States] ''J. Agric. Food Chem.'', '''61 (18)''', 4470–4476</ref>
Saigon cinnamon contains the second highest amount of [[coumarin]] of all the four ''Cinnamomum'' species sold as cinnamon (after [[Cinnamomum burmannii|Indonesian cinnamon]]), with one study detecting 6.97 g/kg in an authenticated sample.<ref>[https://www.cinnamonzone.hk/DOWNLOADS/Cinnamon_and_coumarin.pdf Cassia Cinnamon as a Source of Coumarin in Cinnamon-Flavored Food and Food Supplements in the United States] ''J. Agric. Food Chem.'', '''61 (18)''', 4470–4476</ref> Coumarin is moderately toxic to the liver and kidneys, and minor neurological dysfunction was found in children exposed to coumarin during pregnancy.<ref>[http://www.palomar.edu/ehs/Chemistry%20MSDS/COUMARIN.pdf Coumarin Material Safety Data Sheet (MSDS)] {{webarchive|url=https://web.archive.org/web/20041021205840/http://www.palomar.edu/ehs/Chemistry%20MSDS/COUMARIN.pdf |date=2004-10-21 }}</ref>


==Production and uses==
==Production and uses==
Saigon cinnamon is produced primarily in Vietnam, both for domestic use and export. The [[Vietnam War]] disrupted production, but since the beginning of the early 21st century, Vietnam has resumed export of the spice, including to the United States, where it was unavailable for nearly 20 years. Although it is called Saigon cinnamon, it is not produced in the area around the southern city of [[Saigon]], but instead in the central and Central Highlands regions of the country, particularly the [[Quảng Ngai Province]] of central Vietnam.
Saigon cinnamon is produced primarily in Vietnam, both for domestic use and export. The [[Vietnam War]] disrupted production, but since the beginning of the early 21st century, Vietnam has resumed export of the spice, including to the United States, where it was unavailable for nearly 20 years. Although it is called Saigon cinnamon, it is not produced in the area around the southern city of [[Ho Chi Minh City|Ho Chi Minh City (formerly Saigon)]], but instead in the Central Highlands regions of the country, particularly the [[Quảng Ngãi Province]] of central Vietnam.


Saigon cinnamon is used primarily for its aromatic [[bark]], which is quite similar to that of ''C. cassia'', but with a more pronounced, complex aroma.
Saigon cinnamon is used primarily for its aromatic [[Bark (botany)|bark]], which has a taste quite similar to that of ''[[Cinnamomum cassia|C. cassia]]'', but with a more pronounced and complex aroma.


In [[Vietnamese cuisine]], Saigon cinnamon bark is an important ingredient in the broth used to make a noodle soup called ''[[phở]]''.
In [[Vietnamese cuisine]], Saigon cinnamon bark is an important ingredient in the broth used to make ''[[phở]]'', a popular noodle soup dish.

==Gallery==
<gallery>
File:Cinnamomum loureirii Nees (AM AK276468).jpg
File:Vietnam cinnamon tree bark.jpg|Vietnam cinnamon bark collected in [[Bac Tra My|Bắc Trà My]], [[Quang Nam|Quảng Nam]], Vietnam
File:Vietnam cinnamon trees.jpg|Vietnam cinnamon leaves collected in [[Bac Tra My|Bắc Trà My]], [[Quang Nam|Quảng Nam]], Vietnam
</gallery>


==See also==
==See also==
*[[Cinnamon]]
*[[Cinnamon]]
*''[[Cinnamomum]]''
*''[[Cinnamomum]]''
*''[[Cinnamomum aromaticum]]''
*''[[Cinnamomum cassia]]''
*''[[Cinnamomum tamala]]''
*''[[Cinnamomum tamala]]''


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==External links==
==External links==
{{Commons category}}
*[http://gernot-katzers-spice-pages.com/engl/Cinn_lou.html Vietnamese cinnamon (''Cinnamomum loureirii'' Nees.) page] from Gernot Katzer's Spice Pages
*[http://gernot-katzers-spice-pages.com/engl/Cinn_lou.html Vietnamese cinnamon (''Cinnamomum loureirii'' Nees.) page] from Gernot Katzer's Spice Pages

{{Taxonbar|from=Q2500191}}


[[Category:Cinnamomum]]
[[Category:Cinnamomum]]

Latest revision as of 21:59, 1 June 2024

Saigon cinnamon
Scientific classification Edit this classification
Kingdom: Plantae
Clade: Tracheophytes
Clade: Angiosperms
Clade: Magnoliids
Order: Laurales
Family: Lauraceae
Genus: Cinnamomum
Species:
C. loureiroi
Binomial name
Cinnamomum loureiroi

Saigon cinnamon (Cinnamomum loureiroi, also known as Vietnamese cinnamon or Vietnamese cassia and quế trà my, quế thanh, or " quế trà bồng" in Vietnam) is an evergreen tree indigenous to mainland Southeast Asia. Saigon cinnamon is more closely related to cassia (C. cassia) than to Ceylon cinnamon (C. verum), though in the same genus as both. Saigon cinnamon has 1-5% essential oil content and 25% cinnamaldehyde in essential oil. Consequently, among the species, Saigon cinnamon commands a relatively high price.

The scientific name was originally spelled as Cinnamomum loureirii, but because the species is named after the botanist João de Loureiro, this is to be treated under the ICN as an orthographic error for the correctly derived spelling of loureiroi.[1]

Saigon cinnamon contains the second highest amount of coumarin of all the four Cinnamomum species sold as cinnamon (after Indonesian cinnamon), with one study detecting 6.97 g/kg in an authenticated sample.[2] Coumarin is moderately toxic to the liver and kidneys, and minor neurological dysfunction was found in children exposed to coumarin during pregnancy.[3]

Production and uses

[edit]

Saigon cinnamon is produced primarily in Vietnam, both for domestic use and export. The Vietnam War disrupted production, but since the beginning of the early 21st century, Vietnam has resumed export of the spice, including to the United States, where it was unavailable for nearly 20 years. Although it is called Saigon cinnamon, it is not produced in the area around the southern city of Ho Chi Minh City (formerly Saigon), but instead in the Central Highlands regions of the country, particularly the Quảng Ngãi Province of central Vietnam.

Saigon cinnamon is used primarily for its aromatic bark, which has a taste quite similar to that of C. cassia, but with a more pronounced and complex aroma.

In Vietnamese cuisine, Saigon cinnamon bark is an important ingredient in the broth used to make phở, a popular noodle soup dish.

[edit]

See also

[edit]

References

[edit]
  1. ^ McNeill, J.; Barrie, F.R.; Buck, W.R.; Demoulin, V.; Greuter, W.; Hawksworth, D.L.; Herendeen, P.S.; Knapp, S.; Marhold, K.; Prado, J.; Prud'homme Van Reine, W.F.; Smith, G.F.; Wiersema, J.H.; Turland, N.J. (2012), International Code of Nomenclature for algae, fungi, and plants (Melbourne Code) adopted by the Eighteenth International Botanical Congress Melbourne, Australia, July 2011, vol. Regnum Vegetabile 154, A.R.G. Gantner Verlag KG, ISBN 978-3-87429-425-6 Article 60.7
  2. ^ Cassia Cinnamon as a Source of Coumarin in Cinnamon-Flavored Food and Food Supplements in the United States J. Agric. Food Chem., 61 (18), 4470–4476
  3. ^ Coumarin Material Safety Data Sheet (MSDS) Archived 2004-10-21 at the Wayback Machine
[edit]
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