Yan Gui Cinnamon Bark (Cinnamomum cassia) — Peeled Aged-Tree Cassia Spice, 500g Bulk

Yan Gui Cinnamon Bark (Cinnamomum cassia) is the peeled, dried inner bark of aged cassia trees, known in Traditional Chinese Medicine (TCM) as Yān Guì (烟桂) and often called Rou Gui Xin (肉桂芯). For centuries, this aromatic bark has been prized as a warming, yang-supporting spice-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 deeply comforting herb for cold-season cooking and traditional warming formulas.

Key Selling Points

• Peeled inner bark of aged Guangxi cassia trees
• Traditional warming spice-herb (Yan Gui / Rou Gui Xin)
• A+ grade, clean dried bark pieces
• 500g bulk pack, 50g per inner bag
• Ideal for braises, broths, and warming teas

Quality & Sensory

Each batch is carefully peeled and dried to preserve its reddish-brown color, dense layered texture, and rich, sweet-spicy aroma. The bark snaps cleanly when broken and releases a deep, resinous fragrance. When simmered, it yields a warm, sweet, gently pungent infusion that lingers on the palate and perfumes the whole broth.

Technical Specifications

Usage Scenarios

• Chinese braised meats and stews
• Warming herbal broths and soups
• Spiced tea and mulled infusions
• Baking and spice blending
• Commercial kitchen and food-service use

Traditional Uses

In folk herbal practice, Yan Gui is added to braises, soups, and warming decoctions to bring depth and heat to cold-weather cooking. It is a classic companion to ginger, jujube, and star anise in slow-simmered broths, and is often steeped with black tea or red date for a comforting daily infusion. In TCM food therapy, it is used in winter and cold-season formulas to warm the middle and support the body's yang energy.

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