Gui Pi (Cinnamomum cassia) — Dried Cassia Bark for Culinary & Herbal Use

Gui Pi (Cinnamomum cassia), also known as Rou Gui or Chinese Cinnamon Bark, is the dried inner bark of a revered food-herb tree used in Traditional Chinese Medicine (TCM) as Guì Pí (桂皮). For centuries, this aromatic bark has been prized as a warming, yang-supporting herb, traditionally used to dispel cold, warm the interior, and invigorate the flow of qi and blood. Its nature is pungent, sweet, and intensely warming, making it a foundational ingredient in both kitchen and herbal practice.

Key Selling Points

• Traditional warming food-herb bark
• Cinnamomum cassia inner bark
• Dried and carefully processed
• Suitable for culinary and herbal use
• Bulk 500g supply for commercial use

Quality & Sensory

Each batch is dried to preserve its characteristic reddish-brown color, rough textured surface, and intensely sweet-spicy aroma. When simmered or decocted, the bark releases a deep, warm fragrance with a sweet, pungent taste that lingers, adding richness to broths, teas, and spice blends.

Technical Specifications

Usage Scenarios

• Culinary spice for braising and stewing
• Herbal decoctions and teas
• Soup and broth seasoning
• Spice blend ingredient
• Commercial food preparation

Traditional Uses

In folk herbal practice, Gui Pi is decocted into warming soups, teas, and medicinal congee to support the body during cold seasons. It is a common ingredient in winter stews, where it pairs with ginger, jujube, and goji berry. As a daily tea, it is brewed alone or blended with other warming herbs for a sweet, spicy infusion that brings comfort and warmth.

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