Cassia Twig
木の枝に見えて実は名脇役！スープに爽やかなシナモンの余韻を残すスパイス
Description
Dried young twigs of the cinnamon tree. While Cassia bark (Rougui) is rich and sweet, twigs (Guiji) feature a sharper, more refreshing cinnamon scent. Used for aroma in Taiwanese medicinal soups.
Classification: For Hardcore Fans,Whole Spice,Magic of Cinnamon Twigs
Shops selling Cassia Twig
Researching
We are researching shops that sell this item.
On this site you can check dictionary details and, later, places to buy or eat related items.
The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Guiji(Cinnamon twigs)
Instructions
- [Usage Secret]
- [Medicinal Pot Base] Toss a few whole twigs into broth with Dong Quai and Chuanxiong. The cinnamon freshness helps refresh greasy meat fat.
- [Steamed Meat] Lining the bottom of a dish with Guiji and steaming pork/chicken over them infuses the meat with a faint, elegant aroma.
- [Tea Blending] Simmering a few with black or ginger tea yields an aroma like authentic Taiwanese chai.
Learn more Substitutes, pairings, tips
Key spices
Sharp、fresh cinnamon (Nikki) aroma
Substitutes at Japanese supermarkets
Cinnamon sticks (though twigs have a fresher aroma)
Pairing
Shi Quan Da Bu Tang, Medicinal chicken soup, Warm black tea
Trivia
[For Hardcore Fans] A famous herb found in medicines like Kakkonto. In Taiwanese cooking, Cassia Bark (skin) provides 'solid sweetness' while Twigs (Guiji) provide 'refreshing clarity'. Since they look like mere twigs, it's a connoisseur's spice that shocks those unaware they're in the dish.
Eating tips & etiquette
[Unique Eating] Simmering a little Guiji as a base for 'Shao Xiancao' (hot grass jelly) layers the herbal aromas, achieving a pro-level taste!
Allergen
None