Dried Cassia Bark Gui Pi 500g Chinese Cinnamon Spice for Braising Stews and Marinades

Dried Cassia Bark, known in TCM as Gui Pi (桂皮), from the bark of Cinnamomum cassia. This whole dried bark is a classic Chinese culinary spice and traditional herb, valued in TCM for its warm nature and pungent, sweet flavor. Traditionally associated with warming the body and supporting healthy circulation, it is widely used in braising, stewing, and decoction cooking. Store in a cool dry place away from moisture.

Key Selling Points

• Whole dried cassia bark from mature trees with bark attached
• Botanical source Cinnamomum cassia a classic Chinese spice herb
• Warm pungent and sweet according to TCM flavor theory
• Naturally sun dried without additional processing
• Ideal for braising meats stews soups and spice blends

Quality & Sensory

Typically deep reddish brown rolled bark pieces with a rough woody texture. The aroma is warm sweet and spicy with a distinct cinnamon character. When simmered it releases a rich fragrant taste that deepens braised dishes and broths.

Technical Specifications

Usage Scenarios

• Add to braising liquid for pork beef or chicken
• Simmer in soups and stews for warm aromatic depth
• Include in spice blends with star anise and Sichuan pepper
• Use in marinades and slow cooked dishes

Traditional Uses

In traditional Chinese practice cassia bark is a warming spice herb often paired with star anise clove and fennel in master braising stocks and red cooked dishes. In TCM theory it is traditionally associated with warming the kidney yang and dispelling internal cold. It is also used in seasonal winter cooking and herbal decoctions where a warming aromatic profile is desired.

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