Gui Pi (Cinnamomum cassia) — Dried Aged-Bark Cinnamon for Braising & Herbal Cooking

Gui Pi (Cinnamomum cassia), also known as Chinese Cinnamon Bark or Rou Gui, is the dried aged bark of a highly revered traditional food herb and culinary spice known in Traditional Chinese Medicine (TCM) as Guì Pí (桂皮). For centuries, Gui Pi has been prized as a warming, yang-supporting herb used to dispel cold, warm the interior, and enliven the flow of qi and blood. Its nature is pungent, sweet, and intensely warming, making it a robust yet comforting herb for cold-season cooking and traditional warming formulas.

Key Selling Points

• Traditional warming food herb and culinary spice
• Aged-tree bark with natural sun-dried processing
• Cinnamomum cassia, known in TCM as Gui Pi
• Ideal for braising, stewing, and herbal soup packs
• Clean selected-grade Yan Gui bark pieces

Quality & Sensory

Each batch is naturally sun-dried to preserve its deep reddish-brown outer bark, firm leathery texture, and warm, sweet-spicy aroma. When simmered in broths or braising liquids, the bark slowly releases a rich, mellow warmth with notes of caramel and wood, deepening the flavor of meats and root vegetables without turning bitter.

Technical Specifications

Usage Scenarios

• Braising and stewing meats
• Herbal soup and broth packs
• Traditional warming tea blends
• Marinades and spice rubs
• Slow-cooked medicinal food dishes

Traditional Uses

In folk herbal practice, Gui Pi is simmered into braising liquids, winter soups, and warming decoctions to support the body during cold seasons. It is a classic companion to star anise, Sichuan pepper, and fennel in traditional five-spice blends, and is often added to congee, stewed meats, and longevity tonic soups. As a daily tea, it is brewed with jujube and ginger for a gentle, warming infusion.

FAQ Q&A