Guangxi Cinnamon Bark Rou Gui 500g Dried Cassia Pieces for Stews Braises and Soup

Dried Cinnamon Bark, known in TCM as Rou Gui (肉桂), from Cinnamomum cassia, sourced from Guangxi and sold as thick bark pieces. In TCM theory it is considered warm in nature with pungent and sweet flavors, traditionally associated with warming the kidney yang and dispelling cold. Traditionally used in slow-cooked dishes and decoctions. Store sealed in a cool dry place and refrigerate after opening.

Key Selling Points

• Authentic Guangxi cinnamon bark sold as thick dried pieces
• Botanical source Cinnamomum cassia known in TCM as Rou Gui
• Naturally sun-dried without sulfur fumigation
• Large thick bark pieces suited to long simmering
• Commonly added to beef and lamb stews to reduce gaminess and enrich broth flavor

Quality & Sensory

Pieces are typically reddish brown with a rough outer surface and a fragrant sweet-spicy aroma. The texture is firm and woody, and the bark typically releases a warm pungent taste when simmered in broths or decoctions.

Technical Specifications

Usage Scenarios

• Add to beef or lamb stews to reduce gaminess and enrich flavor
• Simmer in soups and braises for warm aromatic depth
• Use in marinades and slow-cooked meat dishes
• Include in traditional herbal decoctions

Traditional Uses

In TCM practice Rou Gui is traditionally associated with warming the kidney yang, dispelling cold, and supporting circulation. It is a familiar ingredient in winter soups, braised meats, and warming decoctions, often paired with ginger, star anise, or other warming herbs. In the kitchen it is valued for rounding out rich meat dishes and reducing gaminess.

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