It is very difficult to judge the culinary value of Vietnamese cinnamon; the quality that was imported to Eastern Europe in the days of the Cold War was poor, similar to low-quality cassia. There are indications that Vietnam has better stuff to offer, but it’s not yet widely available in the West.

Saigon cinnamon has now rather vanished from the European market. It has been much traded in East European countries before the fall of the Iron Curtain, but, for its low quality, is now hardly found outside Vietnam.

I felt like my pallet was called into question. It’s good to know that a panel of experts at Cook’s Illustrated Magazine also liked Penzey’s Vietnamese cinnamon. Whew!

Still, I think it’s most important that people cook in a way they enjoy, with ingredients they like, regardless of what someone else says. That goes double for my advice!