Cassia Bark Powder Gui Pi 肉桂粉 500g Ground Cinnamon for Cooking Baking and Herbal Blends

Cassia Bark Powder, known in TCM as Gui Pi (肉桂), is ground from the dried bark of Cinnamomum cassia sourced from Guangxi. This finely milled powder offers the warm, sweet, and pungent character traditionally associated with cinnamon bark in Chinese herbal practice. In TCM theory, cassia bark is considered hot in nature and enters the kidney, spleen, heart, and liver channels. It is commonly used in culinary seasoning, braising blends, and traditional herbal preparations. This product is a food item and is not intended to replace medicine.

Key Selling Points

• Ground cassia bark powder milled from dried Cinnamomum cassia bark
• Sourced from Guangxi, a well-known region for Chinese cinnamon production
• Known in TCM as Gui Pi (肉桂) with a traditionally warm and pungent nature
• Fine powder form convenient for seasoning, braising, and blending
• Sold as a bulk food-grade agricultural product in sealed packaging

Quality & Sensory

The powder typically appears reddish-brown with a fine, dry texture. It carries a characteristically warm, sweet, and spicy aroma. When added to braises, stews, or warm drinks, it typically imparts a sweet, woody, and gently pungent cinnamon flavor.

Technical Specifications

Usage Scenarios

• Stir into braising liquids and marinades for meat dishes
• Add to baked goods, desserts, and spiced beverages
• Blend into homemade spice mixes and seasoning powders
• Incorporate into traditional herbal food preparations

Traditional Uses

In TCM theory, cassia bark is traditionally associated with warming the kidney yang, dispersing cold, and supporting circulation. Traditionally it has been used in decoctions and herbal formulas, often paired with herbs such as dried ginger or aconite in classical warming blends. In everyday practice, it is widely used as a culinary spice in braised dishes, stews, and seasonal foods, especially during colder months.

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