Good medicine is often not found in pharmacies, but in the kitchen. One essential spice in the kitchen is Rou Gui (Cinnamon). Many people only know to use cinnamon as a seasoning, but it can also be used to address various health issues. Today, I will share 7 uses of cinnamon that can help with … Read more
Rou Gui (Cinnamon), also known as Yu Gui, is one of the approximately 130 medicinal substances recorded in the Shan Hai Jing (Classic of Mountains and Seas). Rou Gui is named for its aromatic similarity to the medicinal herb Gui Pi (Cinnamon Bark) and is one of the earliest spices used by humans, as well … Read more
Cinnamon (Rou Gui) is a plant from the Lauraceae family, classified as a medium-sized tree with rough bark that appears gray-brown from a distance, similar to the outer bark of other tree species. The cinnamon we commonly use has had its outer rough skin and impurities removed; this part is the true medicinal portion. In … Read more
Having discussed the dual supplementation of Yin and Yang and the treatment of both liver and kidney with Shan Zhu Yu (Cornus), and the five flavors of Wu Wei Zi (Schisandra), let us now talk about the commonly used herb, Rou Gui (Cinnamon). Many people recognize Rou Gui primarily in the culinary field, used in … Read more
Alias:Gui (桂) (“Shennong’s Herbal Classic”), Zi Gui (紫桂) (“Discussion on Medicinal Properties”), Da Gui (大桂) (“Tang Materia Medica”), La Gui (辣桂) (“Renzhai’s Directives”), Gui Pi (桂皮) (“Herbal Compendium”), Yu Gui (玉桂) (“Herbal Origins”). Ancient Texts Origin:Gui grows in Guiyang, while Mu Gui grows in the valleys of Nanhai. Harvested in February and August; the best … Read more
Rou Gui (Cinnamon) has a sweet and spicy flavor, aromatic qi, and a warm nature. It enters the Foot Jueyin Liver Meridian, warming the liver and nourishing the blood, breaking blood stasis and dissipating masses, expelling dampness and cold from the waist and legs, alleviating abdominal and lateral pain, strengthening the heart, and warming the … Read more
ROU GUI Cinnamon Source: Dried bark of the plant Cinnamomum cassia Presl from the Lauraceae family. Alias:Mu Gui, Gui, Da Gui, Zi Gui, Da Gui, Yu Gui, etc. Origin: Mainly produced in Guangdong, Guangxi, Hainan, Yunnan, and other regions. Common Cultivated Varieties Currently, the commonly cultivated varieties in China include:1. Chinese Cinnamon (Cinnamomum cassia Presl) … Read more
Cinnamon (Rou Gui) Cinnamon is derived from the dried bark of the plant Cinnamomum cassia Presl, belonging to the Lauraceae family. It is typically harvested in the autumn and dried in the shade. Classical Text References Shen Nong’s Herbal Classic: “It is used for cough due to qi deficiency, throat obstruction, and to benefit joints, … Read more
Cinnamon (Rou Gui), also known as Mu Gui, Zi Gui, and Da Gui, has a pungent and sweet flavor, and is characterized as very warm in nature. It enters the Kidney, Spleen, Heart, and Liver meridians. It is the dried bark of the Cinnamomum plant. Cinnamon is known for its ability to nourish fire and … Read more
Traditional Chinese Medicine (TCM) culture has a long history. Since “Shennong tasted hundreds of herbs,” the concepts of “medicine” and “food” have been inseparable. This has led to the unique culture of “food as medicine,” which holds that many foods serve as both food and medicine, capable of preventing and treating diseases. In recent years, … Read more