Dried Cinnamon Bark Gui Pi 500g Chinese Cassia Spice for Cooking and Herbal Use

Dried Cinnamon Bark, known in TCM as Gui Pi (桂皮), from the aromatic inner bark of Cinnamomum cassia. This whole cassia bark is sun-dried and sold as a culinary spice and traditional herbal ingredient. In TCM theory it is considered warm in nature with pungent and sweet flavors, traditionally associated with warming the body. Commonly used in braising, soups, and slow-cooked dishes.

Key Selling Points

• Whole dried cinnamon bark Gui Pi桂皮 from China
• Botanical source Cinnamomum cassia inner bark
• Sun-dried whole quills suitable for long simmering
• Traditional warming spice in TCM practice
• Versatile for braising stews soups and spice blends

Quality & Sensory

Typically reddish-brown bark with a slightly curled quill form and woody texture. The aroma is typically warm sweet and spicy, and the flavor released during slow cooking is pungent sweet and fragrant.

Technical Specifications

Usage Scenarios

• Add whole bark to braised meats and stews
• Simmer in soups and slow-cooked dishes
• Use in spice blends for marinades and pickling
• Add to congee or rice dishes for warm aroma

Traditional Uses

In TCM practice, cinnamon bark is traditionally associated with warming the interior and supporting circulation of yang qi. It is a common ingredient in braising spice mixes such as five-spice and master stocks, and is traditionally paired with star anise, cloves, and ginger in slow-cooked soups and meat dishes. In folk use it also appears in winter warming recipes and seasonal tonics.

FAQ Q&A