Vipsen Vietnam, Bai Dai Village, Tien Xuan Commune, Thach That District, Hanoi (2026)

25/08/2026

Vietnamese black cardamom (Amomum aromaticum) is an essential spice in dishes known for their rich, warm, and aromatic broths, especially in Northern Vietnam and the northern mountainous regions.

One of its most iconic uses is in Beef Pho. Before being added to the broth, black cardamom is usually toasted along with star anise, cassia, cloves, and coriander seeds. Its warm, sweet, mildly smoky, and spicy character gives Pho a distinctive depth and complexity of flavor.

Vietnamese black cardamom is also used in the production of black cardamom essential oil, a natural ingredient widely used across the flavor and fragrance industry.

Photo: Black cardamom is ground into smaller pieces prior to essential oil distillation.

20/08/2026

🌱 Experimental Cultivation – Where Essential Oil Quality Begins at VIPSEN

The quality of essential oils starts long before distillation. Soil conditions, cultivation methods, plant varieties, and harvest timing all play an important role in essential oil yield and quality.

At our trial site, VIPSEN is cultivating selected plant varieties to evaluate their natural essential oil content and determine the most suitable growing and harvesting conditions.

The trial area was previously used for basil cultivation (Methyl Chavicol type). For the new planting cycle, the soil has been improved with nutrient-rich loamy soil with good drainage to support healthy and stable plant growth.

Before planting, the soil is carefully prepared and sun-dried (soil solarization). This helps improve soil conditions and creates a better environment for the next cultivation cycle.

Step by step, we are learning more about how cultivation conditions can help maximize the natural potential of each plant. 🌿

18/08/2026

From Xuyen Tieu Fruit to Essential Oil: Raw Material Preparation

The essential oil content is not evenly distributed throughout the Xuyen Tieu (Sichuan pepper) fruit. Most of the oil is concentrated in the fruit pericarp (outer husk), whereas the seeds contain only a small amount or almost none.

According to the Vietnamese Pharmacopoeia, good-quality Sichuan pepper fruits should have an essential oil content of at least 2.0%. In industrial steam distillation, the oil yield generally ranges from 1.5% to 4%, depending on the plant variety, fruit maturity, and the quality of the raw material.

Before distillation, the fruits are cleaned, partially dried to lower their moisture content, and gently crushed or coarsely ground to break the oil glands in the pericarp. This allows steam to pass through the material more efficiently and helps increase essential oil recovery. However, excessive grinding should be avoided, as fine particles may be carried along with the steam, causing the essential oil to become cloudy and affecting the final product quality.

Photo: Xuyen Tieu (Sichuan pepper) fruits prepared and ready for distillation.

13/08/2026

🌿 Golden Time for Essential Oil Plant Harvesting

Even when soil conditions, plant varieties, and cultivation practices remain the same, harvest timing can make a significant difference in both essential oil yield and quality.

Based on plant physiology and practical production experience, there are three key factors to consider when determining the optimal harvest window:

🌸 1. Growth Stage: Early Flowering

The beginning of flowering is generally considered an important harvest stage, when the plant reaches a high level of physiological activity and the biosynthesis of aromatic compounds — including terpenes and phenylpropanoids — is highly active.

Harvesting too early or too late may result in lower essential oil content and changes in the desired aromatic profile.

☀️ 2. Weather: 3–5 Consecutive Days of Stable Sunshine

Several days of sunny weather before harvest can support active photosynthesis and secondary metabolism, creating favorable conditions for essential oil accumulation.

By contrast, harvesting after prolonged rain or during cloudy, humid conditions increases the moisture content of the raw material, which can reduce distillation efficiency and affect overall oil recovery.

🕘 3. Time of Day: Around 9:00–10:00 AM

Morning harvest, once surface moisture or dew has largely disappeared and sunlight has increased, can provide favorable conditions for collecting aromatic plant material.

At this time, the plants are physiologically active, while the harvested biomass generally contains less surface moisture than in the early morning.

👉 For essential oil producers, quality is determined long before the distillation process begins.

Choosing the right variety, optimizing cultivation practices, and identifying the right harvest window all contribute to better raw-material quality, higher distillation efficiency, and more competitive production costs.

From plant to essential oil, every detail matters. 🌿

📸 Farmers harvesting perilla plants in Vietnam

06/08/2026

Vietnamese Sichuan Pepper – Inspiration for Asian Flavor Innovation

English Name: Vietnamese Sichuan Pepper
Scientific Name: Zanthoxylum simulans

Native to Vietnam, Vietnamese Sichuan pepper is a remarkable botanical from the citrus family (Rutaceae). As the fruits mature, they turn reddish-brown and naturally split open, revealing glossy black seeds. The aromatic pericarp is rich in essential oil, offering bright citrus notes, gentle woody nuances, warm spiciness, and the signature tingling sensation that defines this unique spice.

For generations, Vietnamese Sichuan pepper has been an essential ingredient in traditional cuisine and daily life. It is widely used to:

🌿 Enhance the flavor of grilled, braised, and hot pot dishes.
🌿 Reduce unwanted odors from fish, meat, and organ meats.
🌿 Infuse traditional herbal wines and folk remedies.
🌿 Produce essential oils for food flavoring and natural fragrance applications.

Today, thanks to its distinctive sensory profile and natural botanical origin, Vietnamese Sichuan pepper is attracting increasing interest from the food and flavor industries. It offers a unique ingredient for developing authentic Asian flavors and creating memorable taste experiences.

31/07/2026

🌿 Vietnamese Cassia Leaves – A Valuable Raw Material for Cassia Essential Oil Production

In Vietnam, besides cassia bark, cassia leaves and small branches are also valuable raw materials for producing cassia essential oil. The country's annual production of cassia leaf essential oil is estimated at 2,000–2,500 metric tons.

In major cassia-growing areas such as Lao Cai Province, farmers collect leaves and small branches generated from pruning, cultivation, and bark harvesting, then sell them to essential oil distillation facilities. This practice not only maximizes the utilization of cassia biomass but also creates an additional source of income for local farming communities.

Once collected, the leaves and branches are naturally dried to reduce moisture content, improve storage stability, and enhance the efficiency of the steam distillation process. The dried material is then cut into smaller pieces before undergoing steam distillation to produce high-quality cassia essential oil.

📷 Photo: A warehouse storing dried cassia leaves at a cassia essential oil production facility in Vietnam.

29/07/2026

🌿 Vietnamese Cassia Bark Oil – Warm, Woody Aroma

Vietnamese Cassia Bark Oil is one of the most distinctive and highly valued essential oils in the natural ingredients industry.

Since cassia bark is a premium spice in Vietnam, the raw material used for essential oil extraction is typically sourced from bark offcuts and smaller bark pieces generated during cassia processing. This helps maximize the utilization of the cassia resource while creating additional value from materials that would otherwise have lower commercial value.

Before distillation, the cassia bark is usually ground into smaller particles. Reducing the particle size increases the contact surface area, allowing steam to pe*****te the material more effectively and improving essential oil yield during the steam distillation process.

Similar to Vietnamese cassia leaf oil, cassia bark oil contains a high concentration of cinnamaldehyde, typically exceeding 80%. It offers a warm, sweet, spicy, and woody aroma, while generally being perceived as softer and less pungent than cassia leaf oil. Because the bark itself is a more valuable raw material, cassia bark oil is usually priced three to four times higher than cassia leaf oil.

📷 Photo: Cassia bark being ground into smaller pieces before steam distillation.

24/07/2026

Vietnamese Basil Essential Oil – A Natural Flavor Enhancement Tool for Savory Formulations

Vietnamese Basil Essential Oil delivers a distinctive sensory profile featuring:

🌿 Fresh green herbal notes
🌿 Sweet anise nuances
🌿 Delicate licorice undertones
🌿 A subtle, warm spicy finish

This well-balanced aromatic profile allows it to blend seamlessly into savory flavor systems without becoming overpowering or excessively herbal.

In savory flavor development, Vietnamese Basil Essential Oil is widely used to:

✅ Enhance the perception of freshness in sauces, salad dressings, and seasoning blends.

✅ Reinforce fresh herbal notes in broths, soups, and bouillon flavor systems.

✅ Balance onion, garlic, and Maillard-derived meat notes, creating a more natural, rounded, and harmonious overall flavor profile.

✅ Develop distinctive herbal signatures for snacks, dipping sauces, seasonings, and plant-based food applications.

Like many natural essential oils, Basil Essential Oil is highly concentrated and is therefore applied at very low dosage levels in modern savory formulations. Rather than dominating the flavor profile, its purpose is to enhance freshness, improve naturalness, and contribute greater depth and complexity to the overall taste experience.

22/07/2026

Young cassia trees in Vietnam.

At first glance, the plantation may look sparse, but that's exactly how a healthy cassia forest begins.

As the trees grow, their canopies gradually expand and close. In around four years, they become dense enough that very little sunlight reaches the ground, naturally reducing the growth of weeds and grass.

It's a small detail, but an important part of how a cassia plantation develops.

17/07/2026

Vietnamese cassia (Cinnamomum cassia) is the primary cassia species cultivated in Vietnam, covering more than 88,000 hectares, mainly across the northern provinces.

This species is highly valued for the quality of its bark, which generally contains 3–5% essential oil at harvest. Cinnamaldehyde, the principal component, accounts for 80–95% of the oil and is responsible for the distinctive aroma and flavor of cassia bark.

Vietnamese cassia bark is widely used as a spice in the food industry. Its essential oil is also prized for its warm, sweet, and spicy character, making it an important ingredient in flavor, fragrance, and various natural product applications.

📷 Photo: Vietnamese Cassia Bark.

Vipsen Vietnam

25/08/2026

20/08/2026

18/08/2026

13/08/2026

06/08/2026

31/07/2026

29/07/2026

24/07/2026

22/07/2026

17/07/2026

Address

Website

Alerts

Contact The Business

Shortcuts

Share

Category

Listing takedown request