Cinnamon Bark (Rou Gui,Chinese Cinnamon,Cortex Cinnamomi)

Cinnamon Bark (Rou Gui, Chinese Cinnamon, Cortex Cinnamomi)

What is Cinnamon Bark (Rou Gui)?

Rou Gui, also known as Cinnamon Bark, is the dried bark of Cinnamomum cassia, a tree from the Lauraceae family. In Traditional Chinese Medicine (TCM), it is one of the most commonly used warming herbs, with effects such as warming the kidney yang, dispelling internal cold, and promoting blood circulation. In the West, it is often labeled as Chinese cinnamon, which differs from Ceylon cinnamon used in cooking.

What Are the Benefits of Cinnamon Bark (Rou Gui)?

🔸 Traditional Uses

Cinnamon Bark is hot in nature and sweet-spicy in flavor. It enters the kidney, spleen, and heart meridians, and is traditionally used to:

• Warm the yang and dispel cold: Treats cold limbs, fatigue, back and knee pain, and male sexual weakness due to yang deficiency.
• Promote blood circulation and relieve pain: Alleviates pain from cold-induced blood stagnation such as menstrual cramps and abdominal pain.
• Guide fire to its source: Directs the effect of tonics to the lower body to strengthen vitality.
• Regulate menstruation and stop pain: Commonly used in treating irregular periods, cold uterus, and painful menstruation in women.

🔸 Modern Pharmacological Effects

Modern pharmacological research has shown that Cinnamon Bark offers a wide range of health benefits, particularly in metabolic, cardiovascular, digestive, and immune support.

✅ Blood Sugar Regulation

Cinnamaldehyde and polyphenols in Cinnamon Bark can increase insulin sensitivity and help manage type 2 diabetes.

✅ Improves Blood Circulation

Cinnamon Bark improves blood flow and peripheral circulation, helping with cold hands and feet and poor microcirculation.

✅ Antibacterial and Anti-inflammatory

It inhibits pathogens such as Staphylococcus aureus and E. coli, and reduces chronic inflammation.

✅ Antioxidant and Anti-aging

Rich in antioxidants, Cinnamon Bark helps neutralize free radicals and protect against oxidative stress.

✅ Cardiovascular & Cognitive Support

May help regulate cholesterol and delay neurodegeneration, supporting heart and brain health.

How to Use Cinnamon Bark

🔸 Traditional usage:

Cinnamon Bark is used in decoctions, powders, and pills. The standard dose is 1.5–5 grams per day. Add it during the last 5–10 minutes of boiling to preserve its volatile oils.

🔸 Modern usage:

Now widely available as cinnamon powder, capsules, teas, or essential oils.

Tip: For conditions like blood sugar management or menstrual pain, consult a licensed practitioner.

Precautions and Side Effects

1. Avoid if you have internal heat symptoms: Dry mouth, red tongue, or night sweats may worsen with cinnamon.
2. Not recommended during pregnancy: Its strong circulatory effects may affect the uterus.
3. Do not overdose or use long-term: High doses may stress the liver, increase blood pressure, or cause ulcers.
4. Potential drug interactions: May interact with diabetes medications—consult your doctor if you’re on any.

Cinnamon Bark (Rou Gui) is a time-honored herb in Chinese medicine that warms the yang, promotes circulation, and supports digestive and reproductive health. It also offers modern benefits like blood sugar control, antioxidant protection, and cardiovascular support. When used properly, it can be a powerful natural remedy for enhancing overall well-being.

References on Cinnamomum cassia (Chinese Cinnamon)

Chinese Materia Medica (Zhong Hua Ben Cao): Chinese Cinnamon (Rou Gui)

Other Names

Jun Gui, Mu Gui, Gui, Da Gui, Tong Gui, La Gui, Yu Gui

Historical Records

This herb is recorded in Tang Materia Medica (Tang Ben Cao) and Shennong’s Classic of Materia Medica (Shen Nong Ben Cao Jing) as cited in Zhong Yao Da Ci Dian  and Zhong Hua Yao Hai, respectively.

Tao Hongjing: In Shen Nong Ben Cao Jing, only two types of Gui are mentioned: Jun Gui and Mu Gui. However, the version that simply uses “Gui” refers to a third variety. Nowadays, three types are in use. The most commonly used one is called simply “Gui,” characterized by half-rolled bark with abundant resinous content. Its leaves resemble cypress leaves, are dark in color, and the bark is yellow externally and red inside.

Tang Ben Cao: “Jun” refers to a type of bamboo, and ancient prescriptions that use Tong Gui are referring to this variety. Tong Gui is considered good when it has three layers of rolling. This kind of Gui has leaf veins in three lines and a fine texture like bamboo. Both large and small branches can be Jun Gui, but bark from large branches cannot roll and has a very faint taste, making it unsuitable for medicinal use.

Source

Medicinal Part: The dried bark and branch bark of Cinnamomum cassia and its variety C. cassia var. macrophyllum (family Lauraceae).

Latin Botanical Names:
Cinnamomum cassia Presl [Laurus cinnamomum Andr.; L. cassia C.G. et Th. Nees]
Cinnamomum cassia Presl var. macrophyllum Chu

Harvest and Processing

Harvesting is done when trees are over 10 years old and the phloem contains a developed oil layer. Bark can be collected in spring and autumn, with the best quality obtained in August and September. Bark is peeled according to commercial length (typically longer than 41 cm) and width (8–12 cm). If using strip harvesting, cut outlines slightly larger than commercial specs directly on the tree, then strip bark individually.

Bark is processed by steaming in underground pits or steaming with covered baskets. Bark harvested in April–May is called “spring cinnamon” and is of lower quality, while bark harvested in September is “autumn cinnamon” and superior. After drying, bark is classified as Gui Pi (Cinnamon Bark) and further processed into Tong Gui, Ban Gui, Qi Bian Gui, or You Gui.

Habitat and Distribution

Ecological Environment: Grows in evergreen broadleaf forests, though mostly cultivated. Planted on sandy hills or mountain slopes.

Geographical Distribution: Cultivated extensively in tropical and subtropical areas of Fujian, Taiwan, Hainan, Guangdong, Guangxi, and Yunnan, especially in Guangxi where it is often grown as a monoculture. Large-scale cultivation is also found in Guangdong and Guangxi.

Botanical Description

Cinnamomum cassia is an evergreen tree, 12–17 m tall. Bark is gray-brown and aromatic; young branches are somewhat four-angled. Leaves are alternate, leathery, long-elliptic to lanceolate (8–17 cm long, 3.5–6 cm wide), with sharp tips and rounded bases. Margins are entire. Upper surface is glossy green; underside is grayish-green and finely hairy.

Leaves have three prominent basal veins that are raised on the underside and fine lateral veins that run almost parallel. Petioles are thick and 1–2 cm long. Inflorescences are terminal or axillary panicles, 10–19 cm long, covered with short hairs. Flowers are small (about 3 mm in diameter); pedicels are about 5 mm long. The floral tube is 2 mm long; six yellow-green ovate lobes, each about 3 mm long, are covered inside and out with short hairs.

There are 9 fertile stamens arranged in 3 whorls. The anthers are rectangular and four-chambered, splitting open when mature. The first two whorls have inward-facing anthers without glands; the third whorl faces outward and has two glands at the base of the filaments. One final whorl contains staminodes with heart-shaped anthers.

The pistil is slightly shorter than the stamens. The ovary is ovate with a single chamber and one ovule. The style is thin, nearly equal in length to the ovary, and the stigma is disc-like. The fruit is a dark purple drupe, elliptical or obovate in shape, with a slightly flat top, measuring about 12–13 mm in length, and enclosed by persistent floral structures. Seeds are long-ovate and purple.

Flowering Period: May to July

Fruiting Period: February to March of the following year

Cultivation

Climate and Soil Requirements: Prefers warm, humid climates with abundant sunlight. Ideal soil is well-drained, fertile sandy loam, gray-calcium soil, or red sandy soil with acidic pH (4.5–5.5).

Land Preparation: Land is plowed and formed into 1-meter-wide beds, 15–20 cm high. Drainage ditches should be dug around the plots.

Planting: Usually propagated by seed. Seeds are sown immediately after ripening or stored in moist sand for no more than 20 days to maintain viability. Use drill seeding with 15 cm row spacing and 3–4 cm furrow depth. Sow 1 seed every 3–4 cm. Cover with soil, water, and mulch with dry grass. When seedlings reach 10 cm, thin to 1 plant every 6 cm. After 3 years, when seedlings are about 1 m tall, transplant on cloudy or rainy days in February–March with 2×3 m spacing.

Field Management: Germination occurs within 20–40 days. During this period, weed control and shading are important. Water regularly to keep the soil moist and （helps maintain） drought. When seedlings grow to 16–20 cm, remove the shade cover. Water and fertilize frequently. After afforestation, weed, loosen soil, and fertilize three times annually.

Pest Control: The main pest is the larva of the cinnamon longhorn beetle (Chlorophorus annularis). Infected branches should be pruned and burned. Manual extermination and sulfur fumigation can also be employed.

Identification

Macroscopic Features

Rou Gui (Chinese cinnamon):
The variety known as “Qi Bian Gui” has slightly curved sides forming a shallow trough, with both ends diagonally cut. The variety called “You Tong Gui” appears as a rolled cylinder, 30–50 cm long, 3–10 cm in width or diameter, and 2–8 mm thick. The outer surface is grayish-brown, slightly rough, with numerous raised lenticels and some horizontal cracks, as well as gray lichen-like patches. The inner surface is reddish-brown, smooth, with fine longitudinal striations. Scratching with a fingernail leaves an oily trace. The bark is solid and brittle, with a granular fracture surface: the outer layer is brown, and the inner layer is reddish-brown and oily. A shallow yellowish tangential line (stone cell ring) is visible near the outer layer. It has a strong and distinctive aroma, and tastes sweet and pungent.

Imported cinnamon:
Usually rolled inward from both sides into a cylindrical shape with a shallow central groove and both ends diagonally trimmed. Measures 40–50 cm in length, 6–8 cm in width, and 6–7 mm thick. The outer surface is rough with wrinkles and alternating gray-white and yellowish-brown patches. Round or semicircular lenticels are often seen. The inner surface is brown to dark brown, smooth with fine longitudinal lines. Scratching reveals an oily trace. It has a unique aromatic fragrance, sweet taste, and slightly pungent flavor.

Low-mountain imported cinnamon:
The outer and inner surfaces are relatively rough, the bark is thin and light in weight. The cross-section may show faint yellowish lines. It contains less volatile oil, with weaker fragrance, lighter sweetness, and stronger pungency.

High-mountain imported cinnamon:
Both outer and inner surfaces are fine and smooth. The bark is thicker and heavier. The cross-section is pale yellow with less distinct line patterns. It contains more volatile oil, with a stronger aroma, richer sweetness, and milder pungency.

Nan Yu Gui:
Morphologically similar to Rou Gui, but with a particularly refreshing fragrance and minimal residue when chewed. Generally considered to be of higher quality.

Microscopic Features

Rou Gui:
In transverse section, the wood cells are arranged in rows, with the innermost layer thickened and lignified. The cortex is broad and contains stone cells, oil cells, and mucilage cells. Stone cells in the stele region form a near-continuous ring, accompanied on the outer side by fiber bundles. The walls of these stone cells are relatively thin. The phloem occupies about half of the bark thickness, with 1–2 rows of ray cells containing small needle-shaped calcium oxalate crystals. Fibers occur singly or in groups of 2–3, scattered throughout. Oil cells are larger than neighboring parenchyma cells and distributed throughout. Mucilage cells and starch grains are also present in the parenchyma.

Nan Yu Gui:
The main difference lies in having fewer stone cells in the cortex. The stone cell ring in the stele region is narrower, usually 2–10 rows arranged discontinuously. Stone cells at the upper part of the phloem are sparsely distributed. The phloem fibers are 16–36 μm in diameter.

Powder Characteristics

Reddish-brown in color.

• Fibers mostly occur singly, fusiform in shape with slightly undulating or uneven edges, 195–680 μm in length, 24–50 μm in diameter. Walls are very thick, with indistinct pit canals.
• Stone cells are sub-square or rounded, 32–88 μm in diameter, with thick walls (some thinner on one side), some containing needle crystals.
• Oil cells are round or oval, 68–108 μm in diameter, containing light yellow oil droplets.
• Calcium oxalate crystals are fine needle-like, up to 43 μm in length, appearing singly or in bundles, especially abundant in ray cells; rectangular plate-like crystals also observed, up to 6 μm wide.
• Wood cells are polygonal in surface view, with slightly thickened walls and pits. Some contain reddish-brown substances. Other features include reddish-brown parenchyma cells and starch grains.

Toxicity

Small doses of cinnamaldehyde cause motor inhibition and ptosis in mice. Large doses lead to convulsions, motor incoordination, ear vasodilation, rapid breathing, loss of righting reflex, and death. Animals appear sedated but remain sensitive to sound and tactile stimuli.

LD₅₀ (mg/kg) values in mice:

• Intravenous (IV): 132
• Intraperitoneal (IP): 610
• Oral: 2225

Cinnamon oil at 6–18 g may be lethal to dogs, causing inflammation and corrosion of gastrointestinal mucosa post-mortem.

Cinnamon decoction (IV) has an LD₅₀ of 18.48 ± 1.80 g (crude herb)/kg in mice. Gui Zhi extract (IP) has an LD₅₀ of 624.7 mg/kg when administered during the day and 773.6 mg/kg at midnight.

Chemical Constituents

Cinnamon bark contains 1.98%–2.06% volatile oil. Main components include:

• Cinnamaldehyde (52.92%–61.20%)
• Cinnamyl acetate, Ethyl cinnamate, Benzyl benzoate, Benzaldehyde, Coumarin, β-Cadinene, Calamenene, β-Elemane, Protocatechuic acid, Trans-cinnamic acid
• 3′-O-Methyl-(-)-epicatechin, 5,3′-dimethyl-(-)-epicatechin, 5,7,3′-trimethoxy-(-)-epicatechin, 4′-O-methyl-(+)-catechin, 7,4′-dimethoxy-(+)-catechin, 5,7,4′-trimethoxy-(+)-catechin
• Epicatechin-3-O-β-D-glucoside, Epicatechin-8-O-β-D-glucoside, Epicatechin-6-O-β-D-glucoside, (-)-Epicatechin
• Cinnamtannins A2, A3, A4
• Procyanidins C1, B1, B2, B5, B7, A2, Procyanidin B2-8-C-β-D-glucoside, Procyanidin B2-6-C-β-D-glucoside
• Cinnzeylanine, Cinnzeylanol, Dehydrated cinnzeylanine, Dehydrated cinnzeylanol
• Diterpenoids (Cinncassiols A, B, C1, C2, C3, D1, D2, D3, D4, E)
• Cinncassiol glycosides (A, B, C1, D2-19-O-β-D-glucoside, D4-2-O-β-D-glucoside)
• Lyoniresinol-3α-O-β-D-glucopyranoside, 3,4,5-trimethoxyphenol-β-D-apiofuranosyl(1→6)-β-D-glucopyranoside
• Syringaresinol, 5,7-dimethyl-3′,4′-di-O-methylene-(±)-epicatechin
• Cinnamic aldehyde-cyclic glycerol-1,3-acetal (9,2′-trans and cis)
• Cassioside, Cinnamoside, Cinnaman AX (cinnamon polysaccharide AX)

Pharmacological Effects

Effects on the Central Nervous System

Sedative Effects:
Cinnamaldehyde, a key component of cinnamon, has significant sedative effects on mice. It reduces spontaneous activity, counteracts hyperactivity induced by methamphetamine, alleviates motor coordination issues observed in rotarod tests, and prolongs the anesthetic effect of sodium hexobarbital. Tail-flick and acetic acid writhing tests in mice confirm its analgesic properties.

Antipyretic Effects:
Cinnamon lowers normal body temperature in mice and reduces fever induced by typhoid and paratyphoid vaccines. Both cinnamaldehyde and sodium cinnamate demonstrate antipyretic effects in rabbits subjected to thermal stimulation. These compounds delay the onset and death caused by strychnine-induced tonic convulsions and reduce the incidence of nicotine-induced seizures and fatalities. However, they are ineffective against seizures induced by pentylenetetrazol.

Antihypertensive Effects

A compound preparation of Aconite and Cinnamon has shown a hypotensive effect in rats with adrenal cortex-related hypertension (caused by unilateral adrenal injury). However, it had no significant effect on renal hypertension models (induced by renal artery constriction). The antihypertensive mechanism may involve restoration of impaired adrenal function.

Schistosomiasis Prevention

Mice were administered 0.2 ml/10 g body weight of a cinnamon decoction daily (10.8 g/180 ml) for 15 days. Infection with schistosomes on the third day post-administration showed no protective effect. However, combined use with Realgar (Xiong Huang), Areca (Bing Lang), and Asafetida (A Wei) yielded partial preventive efficacy.

Effects on Blood

Both in vitro and in vivo studies demonstrate that cinnamon significantly inhibits ADP-induced platelet aggregation in rats. In vitro, cinnamon decoction and methanol extracts showed notable anticoagulant activity. However, isolated cinnamic acid and coumarin had minimal anticoagulant effects, and in vivo decoction showed no significant impact on rabbit fibrinolytic activity.

Effects on the Digestive System

Stomachic Effect:
Cinnamon oil stimulates olfaction, which reflexively enhances gastric function. It also exerts mild direct stimulation on the gastric mucosa, promoting increased secretion and motility.

Intestinal Excitation:
Oral administration of cinnamon oil in rabbits stimulates intestinal motility. It exhibits the same effect on isolated rabbit intestines, supporting traditional uses of cinnamon for warming the spleen and stomach and dispelling cold stagnation.

Other Effects

• Emmenagogue Effect: High doses of cinnamon oil cause uterine congestion and facilitate menstruation.
• Antibacterial Effect: Cinnamon oil exhibits strong antibacterial activity, particularly against Gram-positive bacteria. It may be applied topically to relieve stomach pain and abdominal colic.
• Stomachic and Carminative: Taken internally, cinnamon acts as a stomachic and carminative and has significant antifungal activity.
• Expectorant and Antitussive: Cinnamon oil is excreted through the lungs, helping to dilute mucus and relieve cough.
• Diuretic Effect: Cinnamon has a mild diuretic effect through local irritation after renal excretion.
• Radioprotective Effect: Sodium cinnamate has shown protective effects against lethal doses of cobalt-60 gamma radiation in mice and dogs.
• Anti-Complement Activity: Diterpenoid components in cinnamon have demonstrated anti-complement activity.

Processing Methods

Remove impurities and scrape off the rough outer bark. Crush before use.
Alternatively, after scraping, soak briefly in warm water, slice, and dry.
Crush and grind into powder. The finished product is known as Cinnamon Powder (Rou Gui Fen).

Identification

Physicochemical Identification:

1. Add 1 ml of chloroform to 0.1 g of cinnamon powder. Place 2 drops of the chloroform extract onto a slide. After evaporation, add 1 drop of 10% phenylhydrazine hydrochloride solution, cover with a coverslip. Under a microscope, rod-shaped cinnamaldehyde hydrazone crystals will be visible.
2. Thin-layer chromatography (TLC): Use the chloroform extract of the sample as the test solution and cinnamaldehyde solution as the reference. Spot both solutions on the same silica gel G plate. Develop with benzene–ethyl acetate (10:3) to a distance of 10 cm. Dry and spray with 2% 2,4-dinitrophenylhydrazine solution. Identical color spots will appear at corresponding positions for both test and reference solutions.

Meridian Affiliation

Kidney, Spleen, Heart, and Liver Meridians

Nature and Flavor

Pungent, sweet, and hot

Cautions

Contraindicated in cases of Yin deficiency with internal heat, actual heat in the interior, bleeding due to heat in the blood, and during pregnancy. Incompatible with Halloysite (Chi Shi Zhi).

Functions and Indications

• Warms and strengthens Kidney Yang
• Guides fire back to its source
• Disperses cold and relieves pain
• Warms channels and unblocks vessels

Indications: Used for kidney yang deficiency, mingmen fire decline, cold limbs, weak lower back and knees, impotence, seminal emission, difficult or frequent urination, shortness of breath, edema with scanty urine, collapse of yang, floating yang, upper heat with lower cold, flushed face and cold feet, dizziness, tinnitus, mouth and tongue ulcers, spleen and kidney deficiency with abdominal pain, poor appetite, loose stools, cold-damp bi syndrome, cold-type hernia pain, infertility due to cold in the uterus, dysmenorrhea, amenorrhea, postpartum abdominal pain due to blood stasis, yin-type carbuncles, and cold abscesses that either do not suppurate or fail to （helps manage） after rupture.

Usage and Dosage

Internal: Decoction 2–5 g (avoid prolonged boiling); powder 0.5–1.5 g; or included in pill formulas.
External: Appropriate amount, ground into powder and applied topically; or soaked in alcohol for topical application.

Formulas

• You Gui Wan
  (Complete Works of Jingyue – Jing Yue Quan Shu): Warms and tonifies Kidney Yang, replenishes essence and nourishes blood; used for Kidney Yang deficiency and decline of the Mingmen fire.

• Shi Quan Da Bu Tang
  (Formulary of the Bureau of People’s Welfare Pharmacies – Tai Ping Hui Min He Ji Ju Fang):Tonifies Qi and blood, nourishes the Heart and calms the mind. Indicated for consumptive fatigue, shortness of breath, weakness, palpitations, dry throat and lips.

• Ren Shen Yang Ying Tang
  (Tai Ping Hui Min He Ji Ju Fang): Warms and tonifies Qi and blood. Used for deficiency of Qi and blood, consumptive cough, poor appetite, seminal emission, weakness in legs, unhealed sores, and uterine bleeding.

• Wu Ji San
  (Tai Ping Hui Min He Ji Ju Fang): Regulates Qi, resolves phlegm, activates blood and dissipates accumulation. Treats external wind-cold and internal injury from cold food.

• Shao Yao Tang
  (Essential Prescriptions from the Golden Cabinet – Su Wen Bing Ji Qi Yi Bao Ming Ji):Harmonizes Qi and blood, clears heat and relieves toxicity. Indicated for damp-heat dysentery.

• Su Zi Jiang Qi Tang
  (Tai Ping Hui Min He Ji Ju Fang): Redirects Qi downward and relieves asthma, eliminates phlegm and stops cough. Used for excess above and deficiency below.

• Jin Gui Shen Qi Wan
  (Essential Prescriptions from the Golden Cabinet – Jin Gui Yao Lue):Warms and tonifies Kidney Yang.

• Nu Jin Dan
  (Han’s Medical Communication – Han Shi Yi Tong):Regulates menstruation, nourishes blood, moves blood and stops pain.

• Shang Shi Zhi Tong Gao
  (Experiential Prescriptions – Jing Yan Fang):Dispels wind and dampness, activates blood and relieves pain. Treats joint and muscle pain caused by wind-dampness.

Commentaries from Classical Texts

1. Shen Nong Ben Cao Jing:
   Treats counterflow Qi, throat swelling and pain, benefits joints, and tonifies the center and augments Qi.
2. Bie Lu:
   Treats heart pain, hypochondriac wind and pain, warms the sinews, unblocks channels, relieves vexation and sweating.
3. Yao Xing Lun:
   Treats nine types of heart pain, kills intestinal parasites, invigorates blood, promotes menstruation, treats numbness and weakness.
4. Ri Hua Zi Ben Cao:
   Treats all wind conditions, benefits five fatigues and seven injuries.
5. Zhen Zhu Nang:
   Dispels wind-evil from the defensive layer, treats abdominal pain in autumn and winter.
6. Yi Xue Qi Yuan:
   Tonifies lower Jiao, treats cold from deficiency and spontaneous sweating.
7. Yong Yao Xin Fa:
   Dispels cold pathogens, treats “ben tun” disorder.
8. Wang Haogu:
   Tonifies Mingmen fire, reinforces Yang, and resolves Yin.
9. Ben Cao Gang Mu:
   Treats cold Bi syndrome, wind aphonia, Yin excess causing bleeding; explains actions of cinnamon including urination, clearing cold, and treating pox.
10. Tang Ye Ben Cao:
    Discusses the nature of different types of cinnamon.
11. Zhu Zhenheng:
    Notes that cinnamon heart can be combined with Yin-tonifying herbs to unblock stagnation and support Kidney.
12. Yao Xing Lei Ming:
    Describes cinnamon’s function in guiding Yang Qi and harmonizing Qi and blood.
13. Yao Xing Bian Yi:
    Cautions on strong nature of cinnamon heart.
14. Ben Cao Jing Shu:
    Differentiates roles of Gui Zhi, Rou Gui, and Gui Xin.
15. Ben Cao Hui Yan:
    Describes Rou Gui as a powerful warming herb.
16. Ben Cao Zheng:
    Emphasizes Rou Gui’s ability to regulate Liver and support Spleen.
17. Ben Cao Hui:
    Notes Rou Gui’s role in dispersing cold and guiding fire back to its source.
18. Yu Qiu Yao Jie:
    Praises Rou Gui’s warming nature and ability to relieve stagnation.
19. Ben Cao Qiu Zhen:
    Describes Rou Gui as warming, sweet and pungent, with strong ability to invigorate blood and Qi. 

     

    The information provided on this page regarding traditional Chinese medicinal herbs is for educational and informational purposes only. It is not intended as medical advice, diagnosis, or (used in traditional contexts).