Cinnamon Bark (Cinnamomum cassia) — Dried Gui Pi Spice for Braised Dishes & Soups

Cinnamon Bark (Cinnamomum cassia), known in Traditional Chinese Medicine (TCM) as Ròu Guì (肉桂) or Guì Pí (桂皮), is the dried bark of a warm, aromatic tree prized for centuries as both a culinary spice and a traditional warming herb. Its nature is pungent, sweet, and intensely warming, making it a classic ingredient for adding depth to braised meats, broths, and spiced dishes while also serving as a traditional yang-warming herb in TCM food therapy.

Key Selling Points

• Traditional warming food herb and culinary spice
• Dried Cinnamomum cassia bark
• Pungent, sweet, and warmly aromatic
• Ideal for braised dishes, soups, and marinades
• 50g packaged, freshly dried

Quality & Sensory

Each batch is carefully dried to preserve its reddish-brown color, rough textured surface, and intense sweet-spicy aroma. When simmered in broths or braising liquids, the bark releases a deep, warm fragrance with notes of sweetness and subtle heat, enriching the dish without overpowering other ingredients.

Technical Specifications

Usage Scenarios

• Braised meats and poultry
• Soup and broth seasoning
• Marinades and spice blends
• Traditional herbal tea blends
• Commercial food preparation

Traditional Uses

In folk herbal practice, Gui Pi is added to braised dishes, soups, and medicinal congee to impart warmth and depth. It is a common ingredient in traditional spiced broths and slow-cooked stews, often paired with star anise, clove, and ginger. As a tea, it is brewed alone or blended with other warming herbs for a comforting, aromatic infusion.

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