Premium Dried Cinnamon Bark Rou Gui 500g Culinary Spice and Traditional Herb

Dried Cinnamon Bark, known in TCM as Rou Gui (肉桂), from Cinnamomum cassia. These peeled bark quills and sticks are dried and cut for culinary and traditional use. In TCM theory, cinnamon bark is considered hot in nature with pungent and sweet flavor, traditionally associated with warming the body. A versatile pantry staple for spicing dishes or simmering in herbal preparations.

Key Selling Points

• Dried cinnamon bark quills and sticks cut from Cinnamomum cassia
• Known in TCM as Rou Gui (肉桂) with a long history of traditional use
• Peeled and dried processing for a clean appearance and convenient use
• Traditionally valued in TCM for its warming nature and pungent sweet flavor
• 500g bag suitable for culinary seasoning and herbal preparation

Quality & Sensory

Typically reddish-brown to dark brown bark with a rolled quill or stick form and a slightly rough, dry texture. The aroma is typically warm, sweet, and spicy. When simmered or decocted, it typically yields a sweet, pungent, and warming taste.

Technical Specifications

Usage Scenarios

• Simmer in soups, stews, and braised dishes for warm spice flavor
• Add to mulled beverages and spiced teas
• Use in baking and dessert recipes
• Include in traditional herbal decoctions
• Season marinades and spice blends

Traditional Uses

In TCM, cinnamon bark is traditionally used to support warming yang and dispelling cold, and it is a classic ingredient in warming decoctions and formulas. Traditionally paired with herbs such as dried ginger and aconite in classical preparations. In folk and culinary practice, it is widely added to braised meats, soups, and seasonal winter dishes for its warming character.

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