Dried Cinnamon Bark Rou Gui 500g Whole Peeling Culinary Spice and Traditional Herbal Ingredient

Dried Cinnamon Bark, known in TCM as Rou Gui (肉桂), from Cinnamomum cassia. This 500g pack contains whole peeled bark quills sourced from Guangxi, China. In TCM theory, cinnamon bark is considered hot in nature with acrid and sweet flavors, traditionally associated with the kidney, spleen, heart, and liver channels. Traditionally used in decoctions, braises, and spice blends, it is a versatile pantry staple for culinary and herbal applications.

Key Selling Points

• Whole peeled cinnamon bark quills from Guangxi, a recognized cassia-growing region
• Botanical source Cinnamomum cassia, the classic TCM Rou Gui material
• Fully dried bark suitable for decoction pieces, braising, and spice blends
• Traditionally valued in TCM for warming properties and acrid-sweet flavor
• 500g bulk pack suited to kitchens, tea houses, and herbal preparation

Quality & Sensory

The bark typically shows reddish-brown quills with a hard, compact texture and slightly rolled edges. It carries a warm, sweet-spicy aroma with subtle woody undertones. When simmered, it typically releases a rich, sweet pungency that deepens broths and braised dishes.

Technical Specifications

Usage Scenarios

• Simmer in braises, stews, and marinades for warm spice depth
• Add to mulled beverages and spiced tea blends
• Use in TCM-style decoctions under practitioner guidance
• Incorporate into five-spice and curry-style seasoning mixes
• Craft aromatic potpourri and scented ornaments

Traditional Uses

In TCM practice, Rou Gui is traditionally used in warming formulas, often paired with herbs such as Fu Zi or Gan Jiang in classic decoctions. In folk and culinary tradition, cassia bark is a staple of Chinese braising, added whole to master stocks, red-cooked dishes, and congee for its sweet warmth. It is also a familiar winter spice in seasonal drinks and festive cooking.

FAQ Q&A