Cassia Bark Quills Gui Pi 桂皮 Dried Cinnamon Sticks for Cooking and Decoction 1 Jin 500g

Cassia Bark Quills, known in TCM as Gui Pi (桂皮), are dried bark pieces from Cinnamomum cassia. This peeled quill form is a classic warming spice and traditional Chinese herb, valued in TCM for its acrid, sweet flavor and warming nature. Traditionally associated with supporting warmth and circulation, it is widely used in cooking, braising, soups, and herbal decoctions.

Key Selling Points

• Dried cassia bark quills Gui Pi 桂皮 from Cinnamomum cassia
• Peeled quill form naturally sun-dried for clean flavor
• Warming spice staple for braising stews and marinades
• Traditional Chinese herb used in decoctions and soup blends
• Bulk 1 jin 500g pack suited to kitchens and herbal use

Quality & Sensory

Typically reddish-brown quills with a brittle, layered texture and a sweet, spicy aroma. When simmered, cassia bark releases a warm, woody sweetness with a mild pungent finish.

Technical Specifications

Usage Scenarios

• Add to braises stews and slow-cooked meats
• Simmer in herbal decoctions and warming soups
• Use in spice blends for marinades and pickling
• Flavor congee rice dishes and seasonal desserts

Traditional Uses

In TCM theory, cassia bark is considered acrid and sweet with a warming nature, traditionally associated with warming the kidneys and supporting yang and promoting blood circulation. It is a common ingredient in warming decoctions and is traditionally paired with dried ginger and aconite in classic formulas. In folk practice it is also used in winter soups and spice blends.

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