Dried Cinnamon Bark Gui Pi 90g Bottle Aromatic Chinese Culinary Spice for Braising Stews and Soups

Dried Cinnamon Bark, known in TCM as Gui Pi (桂皮), from the aromatic inner bark of Cinnamomum cassia. This sun-dried spice is a staple in Chinese kitchens and herbal tradition, valued for its warm, sweet-pungent character. In TCM theory it is considered warm in nature with acrid and sweet flavors. Commonly used in braises, stews, and decoctions, it is a food-grade culinary botanical, not a medicine.

Key Selling Points

• Dried cinnamon bark pieces sold as a food-grade Chinese culinary spice
• Botanical source Cinnamomum cassia, traditionally called Gui Pi in Chinese herbal practice
• Sun-dried processing preserves the naturally sweet and pungent aroma
• Convenient 90g sealed bottle suitable for pantry storage
• Versatile for braising, stewing, soups, and traditional decoctions

Quality & Sensory

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

Technical Specifications

Usage Scenarios

• Add to braised meats and stews for warm aromatic depth
• Simmer in soups and broths alongside star anise and bay leaf
• Use in marinades and slow-cooked dishes
• Include in traditional herbal decoctions prepared at home

Traditional Uses

In TCM practice, cinnamon bark is traditionally associated with warming the body and supporting healthy circulation, and it is a classic ingredient in warming decoctions. In everyday cooking it is paired with star anise, bay leaf, and cloves in master stocks, red-braised dishes, and winter soups. It is also used seasonally in colder months for hearty simmered dishes.

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