Cassia Bark Pieces Rou Gui 肉桂 Cinnamomum cassia Dried Culinary Spice for Braising Stews Marinades Hotpot Seasoning 500g

Cassia Bark Pieces, known in TCM as Rou Gui (肉桂), from Cinnamomum cassia, are dried bark broken into small culinary-grade pieces. Traditionally associated with warming properties in Chinese herbal practice, cassia bark is prized for its sweet, spicy aroma. These naturally sun-dried pieces are sold as a food-grade agricultural product for seasoning, braising, and decoction use, not as a substitute for medicine.

Key Selling Points

• Dried cassia bark pieces, the traditional TCM herb Rou Gui (肉桂)
• Botanical source Cinnamomum cassia, naturally sun-dried without additives
• Sweet, warming aroma ideal for braising, marinades, and hotpot seasoning
• Common raw material for ground cinnamon spice and culinary blends
• 500g pack with a three-year shelf life under normal room-temperature storage

Quality & Sensory

Pieces typically show reddish-brown bark with a slightly curled, brittle texture. The aroma is typically warm, sweet, and spicy, and the flavor when simmered is characteristically pungent-sweet with a mild lingering heat.

Technical Specifications

Usage Scenarios

• Add to braised meats, stews, and marinades for warm spiced depth
• Use in hotpot and卤-style seasoning bags for restaurant kitchens
• Simmer in herbal decoctions or warming winter soups
• Grind or infuse as a raw material for cinnamon-style spice powder

Traditional Uses

In TCM theory, Rou Gui is considered hot in nature with sweet and pungent flavors and is traditionally associated with warming the kidneys and supporting yang. In folk and culinary practice, cassia bark is a staple in five-spice blends, braising liquids, and winter tonics, often paired with star anise, cloves, and dried ginger for slow-cooked meats.

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