Cassia Bark Strips Gui Pi 500g Dried Cinnamon Bark for Braising Stews and Decoctions

Cassia Bark Strips, known in TCM as Gui Pi (桂皮), are cut from the dried bark of Cinnamomum cassia. These sliced strips are a classic warming spice and traditional Chinese herb, valued in TCM for their acrid, sweet flavor and warming nature. Traditionally associated with supporting warmth and circulation in herbal practice, they are widely used in braising, soups, and decoctions. Store in a cool, dry place.

Key Selling Points

• Dried cassia bark cut into convenient strips for easy cooking and decoction
• Known in TCM as Gui Pi (桂皮) from Cinnamomum cassia
• Traditional warming herb with acrid and sweet flavor
• 500g pack suitable for braising meats, soups, and herbal recipes
• Versatile culinary spice and traditional Chinese botanical

Quality & Sensory

Typically reddish-brown to dark brown strips with a slightly rough, brittle texture. The aroma is warm, sweet, and spicy, and when simmered the bark releases a rich cinnamon-like taste with mild pungency.

Technical Specifications

Usage Scenarios

• Add to braised meats and stews for warm aromatic depth
• Simmer in soups and decoctions with other herbs
• Use in marinades and spice blends for slow-cooked dishes
• Include in congee or seasonal culinary recipes

Traditional Uses

In TCM theory, cassia bark is traditionally associated with warming the kidneys and supporting yang, dispersing cold, and promoting circulation. It is a common ingredient in decoctions and braising formulas, often paired with star anise, dried ginger, and licorice root. In folk practice it is also added to winter soups and stews for its warming character.

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