Dried Cinnamon Bark Strips Gui Pi Si Rou Gui 500g Natural Sun Dried Chinese Spice for Soups and Tea

Dried Cinnamon Bark Strips, known in TCM as Rou Gui (肉桂) or Gui Pi (桂皮), from Cinnamomum cassia, are sun-dried bark pieces from Guangxi. In TCM theory, cinnamon bark is warm and pungent, traditionally associated with the Kidney, Spleen, Heart, and Liver channels. It is used as a culinary spice and warming herbal ingredient in soups, teas, and decoctions. This food-grade agricultural product is naturally sun-dried without sulfur processing.

Key Selling Points

• Identified in TCM as Rou Gui (肉桂) and Gui Pi (桂皮), from Cinnamomum cassia bark
• Naturally sun-dried without sulfur processing for a clean, traditional product
• Sourced from Guangxi, a well-known cinnamon-growing region in China
• Warm and pungent in TCM nature, traditionally linked to Kidney and Spleen channels
• Versatile food-grade spice for soups, teas, decoctions, and culinary use

Quality & Sensory

The bark strips are typically reddish-brown to dark brown with a rough, slightly curled texture. They have a warm, sweet, and woody aroma characteristic of cassia cinnamon. When decocted or simmered, the pieces impart a sweet, pungent, and warming taste to broths and teas.

Technical Specifications

Usage Scenarios

• Simmered in soups and broths as a warming culinary spice
• Decocted with other herbs in traditional TCM formulas
• Brewed as a warming tea alone or with other spices
• Added to congee or rice dishes for flavor and traditional warmth
• Used in seasonal cooking and slow-cooked stews

Traditional Uses

In TCM theory, Rou Gui (肉桂) is traditionally used to warm the interior, support Yang, and dispel cold. It is commonly decocted with herbs such as Dang Gui or Huang Qi in warming formulas. In folk practice, cinnamon bark strips are simmered in soups, congee, or teas during cold seasons to add warmth and flavor. They are also a common culinary spice in Chinese braised dishes and broths.

FAQ Q&A