Dried Cassia Bark Pieces Gui Pi 500g Culinary Spice for Stews and Braised Meats

Dried Cassia Bark Pieces, known in TCM as Gui Pi (桂皮), from Cinnamomum cassia. This 500g pack of raw agricultural cinnamon bark fragments is a warm aromatic spice traditionally used in Chinese cooking and herbal practice. In TCM theory it is considered warm and pungent, associated with the Spleen, Stomach, Kidney, and Liver channels. Commonly added to braised meats, soups, and decoctions for its fragrance and traditional warming character.

Key Selling Points

• Identified as Gui Pi (桂皮), the dried bark of Cinnamomum cassia
• 500g value pack of broken bark pieces for convenient everyday use
• Warm pungent spice traditionally used in Chinese braised dishes and soups
• Raw agricultural product sourced directly from the growing region
• Long 24-month shelf life when stored in a cool dry place

Quality & Sensory

The pieces are typically reddish-brown to grey-brown with a rough, slightly flaky texture. They release a strong sweet-woody aroma when crushed or heated. In braised dishes and decoctions they impart a warm, gently sweet spice note without excessive bitterness.

Technical Specifications

Usage Scenarios

• Added to braised meats and stews for aroma
• Simmered in traditional soup and broth recipes
• Used in herbal decoctions with other warming herbs
• Included in seasonal spiced congee or rice dishes

Traditional Uses

In TCM theory, Gui Pi is traditionally used as a warming aromatic herb associated with dispersing cold and supporting digestive warmth. It is commonly simmered in decoctions, added to braised meat and soup recipes, and paired with herbs such as star anise, ginger, and fennel. Folk practice also includes it in seasonal warming dishes and spiced congee.

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