Yan Gui Cinnamon Bark (Cinnamomum cassia) — Dried Food-Herb Spice for Hot Pot & Broth

Yan Gui (烟桂), also written as smoked cassia bark, is the dried bark of Cinnamomum cassia, a revered food-herb (药食同源) known in Traditional Chinese Medicine (TCM) as Guì Pí (桂皮). Sourced from Guangxi, the historic cassia heartland of southern China, this aromatic bark has been prized for centuries as a warming, yang-supporting spice used to enliven hot pot broths, slow-simmered soups, and medicinal food preparations. Its nature is pungent, sweet, and warmly stimulating, making it a classic herb for warming the interior, dispersing cold, and moving the blood.

Key Selling Points

• Traditional food-herb (药食同源) cassia bark
• Cinnamomum cassia from Guangxi origin
• Warming spice for hot pot and broth
• Dried whole bark, 500g per pack
• Bulk supply with volume-friendly pricing

Quality & Sensory

Each batch is carefully dried to preserve its reddish-brown outer bark, layered texture, and rich, sweet-spicy aroma. When simmered in broth or hot pot, the bark releases a deep, warming fragrance with notes of caramel, wood, and gentle heat, lending body and complexity to the liquid without turning bitter.

Technical Specifications

Usage Scenarios

• Hot pot and steamboat broth
• Slow-simmered meat and bone soups
• Medicinal food (药膳) stews
• Braised dishes and marinades
• Spice blends for daily cooking

Traditional Uses

In folk herbal practice, Gui Pi is added to hot pot broths, braised meats, and medicinal food soups to warm the body and lift the aroma of the dish. It is a common companion to star anise, clove, and fennel in traditional five-spice blends, and appears in winter stews and congee to support warmth during cold seasons. As a daily kitchen herb, it is simmered whole and removed before serving.

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