Chinese Cinnamon (Gui Pi)
お菓子ではなく肉料理に！木の皮から溢れる甘くスパイシーな香り
Description
An essential spice alongside star anise for Chinese braises and 'Lu Shui' (master stock). Dried bark of the laurel family, closely related to Ceylon cinnamon used in Western baking. However, Chinese Gui Pi (Cassia) is thicker, more astringent, and features a wilder, spicier aroma.
Classification: Everyone, Spice, Cinnamon, Cassia, For Braising, Basic Seasoning
Shops selling Chinese Cinnamon (Gui Pi)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Bark of the Lauraceae family(Cassia etc.)
Instructions
- [Typical Uses]
- [All Meat Braises]: Toss a few pieces into the pot with star anise when braising beef, pork, or mutton. Erases gamey odors and adds an appetizing sweet aroma.
- Add to hot oil to extract aroma when making homemade chili oil (Hong You).
- Grind for Five Spice Powder.
Learn more Substitutes, pairings, tips
Key spices
Sweet cinnamon aroma mixed with slight astringency and wild spiciness
Substitutes at Japanese supermarkets
Substitute with Western cinnamon sticks (aroma becomes slightly more elegant/sweet)
Pairing
Braised Beef (Hong Shao Niu Rou) / Lu Shui (Master Stock) / Hot Pot
Trivia
Combining just star anise and Gui Pi makes a dish's aroma 80%+ 'authentic Chinese'. Highly compatible with oil; a pro technique is briefly frying it in oil to extract aroma before braising.
Eating tips & etiquette
While Western cinnamon sticks are tightly rolled thin bark, the Gui Pi sold in Chinese groceries looks like rugged, thick pieces of tree bark.
Allergen
None