Dried Cinnamon Bark Yan Gui Rou Gui Chinese Spice for Braised Meats Stews and Soups 500g

Dried Cinnamon Bark, known in TCM as Rou Gui (肉桂) or Yan Gui (烟桂), from Cinnamomum cassia, is a fragrant culinary spice and traditional herbal decoction piece. In TCM theory it is considered warm and pungent, associated with the Kidney, Spleen, Heart, and Liver channels. Traditionally used to warm the interior and support digestive comfort. Commonly added to braised meats, soups, and stews for aroma and flavor.

Key Selling Points

• Dried Cinnamomum cassia bark, known in TCM as Rou Gui (肉桂) or Yan Gui (烟桂)
• Warm pungent TCM nature associated with the Kidney Spleen Heart and Liver channels
• Traditional culinary spice for braised meats stews soups and marinades
• 500g pack of dried bark pieces ready for cooking or decoction
• Long shelf life of 24 months when stored in a cool dry place

Quality & Sensory

The bark pieces are typically reddish-brown to dark brown with a rough, slightly curled texture. They have a strong, sweet, warm, and woody aroma. When simmered in soups or braises, they release a deep, sweet, spicy flavor that blends well with star anise, cloves, and ginger.

Technical Specifications

Usage Scenarios

• Add to braised meats, stews, and soups for aroma and flavor
• Simmer with star anise, cloves, and ginger in a traditional decoction
• Use in marinades for poultry, pork, or beef
• Include in congee or seasonal warming dishes

Traditional Uses

In TCM theory, Rou Gui (肉桂) is traditionally used to warm the interior, support digestive comfort, and dispel cold. It is often paired with star anise, cloves, and ginger in warming decoctions and soups. Folk practice also includes adding it to braised meats and congee during colder seasons to support circulation and comfort.

FAQ Q&A