Dried Cassia Bark 500g Gui Pi Chinese Cinnamon Spice for Braising Stews and Herbal Cooking

Dried Cassia Bark, known in TCM as Rou Gui or Gui Pi (肉桂 桂皮), from Cinnamomum cassia. These naturally sun-dried bark pieces are a classic Chinese culinary spice and traditional herbal ingredient, valued in TCM as warming and pungent-sweet. Traditionally associated with supporting warmth and circulation in daily cooking, they are commonly used in braises, stews, and decoctions. Store refrigerated to maintain freshness.

Key Selling Points

• Dried cassia bark pieces from the Cinnamomum cassia tree, a staple Chinese spice and TCM herb
• Known in Chinese as Gui Pi (桂皮) or Rou Gui (肉桂), widely used in five-spice and braising blends
• Naturally sun-dried with bark intact, preserving its aromatic oils and deep reddish-brown color
• In TCM theory, cassia bark is considered pungent and sweet in flavor and warm in nature
• Ideal for home cooking of braised meats, stews, soups, and traditional herbal decoctions

Quality & Sensory

Typically deep reddish-brown to dark brown in color with a slightly curled, woody bark texture. The aroma is warm, sweet, and spicy, and the flavor when simmered is richly cinnamon-like with a mild pungent finish.

Technical Specifications

Usage Scenarios

• Add to braised pork, beef, or poultry for classic Chinese braising flavor
• Simmer in soups and stews as part of a spice sachet
• Use in congee or slow-cooked dishes for gentle warmth
• Include in homemade five-spice powder or marinades
• Combine with star anise and bay leaf for traditional lu wei master stock

Traditional Uses

In TCM practice, cassia bark is traditionally used to warm the kidneys and yang, dispel cold, and promote circulation, often appearing in classical decoctions and warming formulas. In folk and culinary tradition, it is a cornerstone of Chinese braising, added whole to lu shui stocks, red-cooked meats, and winter soups, frequently paired with star anise, cloves, and dried tangerine peel for balanced warmth during colder seasons.

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