Saigon cinnamon
| Saigon cinnamon | |
|---|---|
| |
Scientific 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
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, 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
Saigon cinnamon is produced primarily in Vietnam, both for domestic use and export. The
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
Gallery
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Vietnam cinnamon bark collected inQuảng Nam, Vietnam -
Vietnam cinnamon leaves collected inQuảng Nam, Vietnam
See also
References
- ISBN 978-3-87429-425-6Article 60.7
- ^ 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
- ^ Coumarin Material Safety Data Sheet (MSDS) Archived 2004-10-21 at the Wayback Machine
External links
- Vietnamese cinnamon (Cinnamomum loureirii Nees.) page from Gernot Katzer's Spice Pages