Cassia cinnamon, also known for its scientific name Cinnamomum Cassia, is the inner bark of an evergreen tree cultivated in the Vietnam Central Highland and Northwestern regions. Its extensive global history can be dated as far back as the 7th century B.C., where Cassia was harvested in the Asian regions to be exported to Europe as one of the most valuable spices. Vietnamese Cassia carries an aromatic scent, that is earthy, sweet and spicy, and is often used in the production of essential oil, animal feed and spice in exotic cuisine dishes.

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Vietnamese Cassia is native to the land where its growth is tied deeply with the tropical atmosphere of the nation. The production of Cassia is largely distributed across two main regions of Quang Ngai and Yen Bai, with Yen Bai carrying approximately 75% to 80% of Vietnamese Cassia yearly export.