Cinnamon Sticks Rou Gui 500g Dried Cassia Bark for Cooking and Herbal Use

Cinnamon Sticks, known in TCM as Rou Gui (肉桂) and commonly called Gui Pi (桂皮), are dried bark from Cinnamomum cassia. These whole quills 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 soups, braises, hot pot, and seasonal cooking. Store sealed in a cool dry place.

Key Selling Points

• Whole dried cassia bark sticks identified as Rou Gui (肉桂) in TCM
• Botanical source Cinnamomum cassia, a classic Chinese medicinal spice
• Warming acrid-sweet herb traditionally used in TCM practice
• Versatile quill form for hot pot, braising, soups, and spice blends
• Sold as edible agricultural product in sealed bag packaging

Quality & Sensory

Typically reddish-brown quills with a woody, rolled texture and a sweet-spicy aroma. When simmered, they release a warm, pungent-sweet flavor that deepens broths and braised dishes.

Technical Specifications

Usage Scenarios

• Add to hot pot and braised meat dishes for warm spice depth
• Simmer in soups and stews as a traditional aromatic
• Use in mulled drinks and seasonal spice blends
• Include in congee or slow-cooked dishes for gentle warmth

Traditional Uses

In TCM theory, Rou Gui is considered acrid, sweet, and hot, traditionally associated with warming the kidney yang, dispersing cold, and encouraging circulation. In folk and culinary practice, cassia bark is a staple in five-spice blends, red-braised meats, and winter soups, often paired with star anise, cloves, and ginger. It is also used in seasonal warming recipes during cold months.

FAQ Q&A