Cassia Bark Cinnamon Sticks Gui Pi 500g Dried Cinnamomum Aromatic Spice for Stewing Braising and Five Spice Blends

Cassia Bark, known in TCM as Gui Pi (桂皮), is the dried bark of Cinnamomum cassia, supplied as whole quill-style bark sticks. In TCM theory it is considered warm in nature with pungent and sweet flavors, traditionally associated with warming the interior and supporting circulation. Widely used as a culinary spice for stewing, braising, and five-spice blends, it is a food-grade agricultural product and should be stored sealed in a cool dry place.

Key Selling Points

• Whole cassia bark sticks from Cinnamomum cassia, a classic Chinese culinary spice
• Known in TCM as Gui Pi (桂皮), traditionally valued for its warm pungent-sweet character
• Sourced from Guangxi, a recognized region for aromatic cassia bark
• 500g bagged pack suited to frequent home cooking and small commercial kitchens
• Ideal for stewing, braising, marinades, and traditional five-spice seasoning

Quality & Sensory

Cassia bark sticks typically show a reddish-brown color with a slightly rough, curled quill texture. They carry a warm, sweet-spicy aroma with woody undertones, and when simmered they release a mellow cinnamon-like flavor that deepens slow-cooked dishes.

Technical Specifications

Usage Scenarios

• Add to braised meats and stews for warm aromatic depth
• Simmer in marinades and master stock with star anise and bay leaf
• Grind or crush into five-spice and other spice blends
• Use in slow-cooked soups and congee for gentle warming flavor

Traditional Uses

In traditional Chinese practice, cassia bark has long been used in both the kitchen and the herbal apothecary. In TCM theory it is regarded as warm and pungent-sweet, traditionally associated with warming the kidney yang and dispelling internal cold. In folk cooking it is a staple of red-braised pork, braised beef, duck, and master stocks, often paired with star anise, cloves, and dried tangerine peel. It is also traditionally added to winter stews and warming seasonal dishes.

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