Cinnamon Bark Whole (Cinnamomum verum), known in Traditional Chinese Medicine as Rou Gui (肉桂) or Gui Pi (桂皮), is a sweet, warming, and aromatic bark traditionally used to tonify yang, warm the interior, and support circulation. Derived from the inner bark of the true cinnamon tree, this variety is gentler and more delicate than common cassia, with a softer texture, lower coumarin content, and a subtly sweet, refined flavor. In both culinary and herbal traditions, Rou Gui is prized for its ability to dispel cold, invigorate the blood, and ease discomfort caused by cold stagnation, particularly in the kidneys and spleen. It is commonly used in formulas to address lower back pain, cold limbs, abdominal discomfort, and digestive weakness due to internal cold. When decocted, Cinnamon Bark Whole produces a rich, aromatic infusion with a sweet-spicy flavor that is warming without being overpowering. It pairs well with herbs such as Dang Gui (Angelica), Fu Zi (Aconite), and Bai Zhu (Atractylodes) in classical yang-tonifying and warming formulas. Each batch of Cinnamon Bark Whole (Cinnamomum verum) is carefully harvested and dried to preserve its natural essential oils, warming properties, and distinctive aroma. Whether used in traditional Chinese formulas, herbal teas, or warming culinary preparations, Rou Gui / Gui Pi offers a time-honored remedy for restoring warmth, enhancing circulation, and strengthening the body's yang energy.