Dried Cinnamon Bark Rou Gui 100g Chinese Herbal Spice for Cooking and Tea

Dried Cinnamon Bark, known in TCM as Rou Gui (肉桂), from Cinnamomum cassia. These aromatic bark pieces are a classic Chinese herbal spice and culinary botanical, traditionally valued in TCM for their warming nature and pungent, sweet flavor associated with the kidney, spleen, heart, and liver channels. Suitable for simmering in decoctions, braises, and teas.

Key Selling Points

• Authentic Rou Gui cinnamon bark sourced from Guangxi, a renowned cassia-growing region
• Botanical source Cinnamomum cassia, a staple of Chinese herbal and culinary tradition
• Warming pungent-sweet bark traditionally used in TCM formulas and seasonal cooking
• Versatile dried bark pieces for decoctions, braised dishes, spice blends, and teas
• Resealable bag packaging with multiple net weight options from 100g to 1000g

Quality & Sensory

Typically deep reddish-brown bark with a slightly curled, brittle texture and a richly sweet, spicy aroma. When simmered, it typically releases a warm, woody sweetness with a gentle lingering heat.

Technical Specifications

Usage Scenarios

• Simmer in herbal decoctions and warming winter teas
• Add to braised meats, stews, and slow-cooked soups
• Grind or infuse for baking, desserts, and spice blends
• Steep with other botanicals for a comforting cold-season drink

Traditional Uses

In TCM theory, Rou Gui is considered hot in nature with pungent and sweet flavors, traditionally associated with warming the kidney yang, dispersing cold, and supporting circulation. It is a familiar ingredient in classical decoctions and is commonly paired with herbs such as dried ginger and prepared aconite in traditional formulas. In folk practice, cinnamon bark is also added to braises, congee, and mulled drinks during colder months.

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