Chinese Cinnamon Bark Rou Gui 500g Dried Cassia Culinary Spice and TCM Herb

Chinese Cinnamon Bark, known in TCM as Rou Gui (肉桂), is the dried bark of Cinnamomum cassia, a warming spice and traditional herb. In TCM theory it is pungent and sweet with hot properties, traditionally associated with warming the kidneys and dispelling cold. This sun-dried bark is sold as a culinary spice and herbal ingredient for decoctions and seasonal cooking. Store at room temperature and consult a qualified practitioner before medicinal use.

Key Selling Points

• Dried cinnamon bark from Yunnan, China, sun-dried for culinary and traditional herbal use
• Botanical source Cinnamomum cassia, a classic spice and TCM herb
• Known in TCM as Rou Gui (肉桂), traditionally valued for its warming nature
• Versatile ingredient for five-spice blends, braises, soups, and decoctions
• 500g bulk pack suitable for kitchens, herbal shops, and food preparation

Quality & Sensory

The bark typically appears in rolled quills or broken pieces with reddish-brown color and a slightly rough surface. It has a warm, sweet-spicy aroma, and when simmered it releases a rich, woody, pungent flavor with mild sweetness.

Technical Specifications

Usage Scenarios

• Simmer in braises, stews, and Hu La Tang-style soups for warm spice depth
• Grind into five-spice powder and other spice blends
• Add to herbal decoctions under practitioner guidance
• Use in mulled drinks and seasonal winter cooking

Traditional Uses

In TCM practice, Rou Gui is traditionally used to warm the interior, support yang, and dispel cold, often appearing in classic warming formulas. In folk and culinary tradition, cinnamon bark is a staple in braised meats, marinades, and five-spice seasoning, and is commonly paired with star anise, cloves, and dried ginger. It is especially popular in cold-season cooking and warming soups.

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