CINNAMON / CASSIA
Cinnamon (Cassia), also known for its scientific name Cinnamomum Cassia, is the inner bark of an evergreen tree cultivated in the Vietnam’s Central Highlands and Northwestern regions. Vietnamese Cassia is native to the land where the growth is tied deeply with the tropical atmosphere of the nation. The production of Cassia is largely distributed across two main regions of Yen Bai Province and Quang Ngai Province, in which Yen Bai to account for approximately 75% to 80% of Vietnamese Cassia yearly export.
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Star anise is the dried, star-shaped fruit of Illicium verum. It is used to flavor vegetables, meat, and to marinate meat. It is also used as a condiment for flavoring curries, confectionaries, spirits, and for pickling, in perfumery. The essential oil of star anise is used to flavor soft drinks, bakery products and liquors. The fruit is anti- bacterial, carminative, diuretic and stomachic. It is considered useful in flatulence and spasmodic.
Since the late 20th century, Vietnam has become the world’s top producing country of black pepper. The most well-known peppercorn is black pepper, extracted from the peppercorn plant known as Piper Nigrum. Currently, pepper plantations are scattered across the provinces of Dak Lak Province, Binh Phuoc Province, Ba Ria - Vung Tau, Gia Lai Province, Dak Nong Province, Dong Nai Province, with pepper harvest time between January to June.
Turmeric is a flowering plant scientifically known as Curcuma longa, it is part of the ginger family. Turmeric grown in Vietnam is divided into several varieties commonly referred to as yellow, red and black turmeric.
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