Vietnamese Cinnamon

Native to mainland Southeast Asia, Vietnamese 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, this cinnamon bark is actually an important ingredient in the broth used to make a popular noodle soup dish. Besides, it is worth noting that one scientific study found that cinnamon seemed to enhance cognitive processing! This amazing research found that multiple parts of the brain were enhanced, resulting in an overall better memory. However promising this research though, we must remember that this was only one small study. The benefits of cinnamon may be even greater – we simply do not have all the answers yet.