The scientific name was originally spelled as Cinnamomum loureirii, but because the species is named after the botanist João de Loureiro, this is to be treated under the ICN as an orthographic error for the correctly derived spelling of loureiroi.

[3] Saigon cinnamon is produced primarily in Vietnam, both for domestic use and export.

Although it is called Saigon cinnamon, it is not produced in the area around the southern city of Ho Chi Minh City (formerly Saigon), but instead in the Central Highlands regions of the country, particularly the Quảng Ngãi Province of central Vietnam.

Saigon 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, Saigon cinnamon bark is an important ingredient in the broth used to make phở, a popular noodle soup dish.