India exports both True Cinnamon (Cinnamomum verum — "Ceylon Cinnamon") from Kerala and Cassia Cinnamon (C. cassia/aromaticum) from North-East India. True cinnamon has a delicate, sweet, mild warmth with low coumarin — the premium grade preferred by health-conscious Vietnamese buyers. Cassia has a stronger, more pungent, slightly spicy profile with higher coumarin content. Both are integral to Vietnamese pho broth (quế — cinnamon stick is among the core pho five spices) and to Southeast Asian baking and confectionery. India provides full traceability and MRL documentation.