That's interesting, OhLook. Was it perhaps during the Vietnam war era? No Indonesian or Madagascar cinnamon back then either?
Saigon cinnamon is still cassia and has a high coumarin content...not good eaten in large quantities.
You got the historical period right (shh!). I thought Saigon cinnamon was Cinnamomum zeylanicum. Whatever the stores made available in its absence tasted inferior. The flavor was less rich.
Instruments
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