Cinnamon (Cinnamomum verum)

True cinnamon (Cinnamomum verum), a member of the Laurel family, comes from the bark of an evergreen tree native to the West Indies, particularly found in Sri Lanka and South India. The aromatic spice is harvested from the inner bark of cinnamon trees. Commercial cinnamon is produced by cutting the tree branches close to the ground, encouraging new shoots to grow from the roots.

Cassia (Cinnamomum aromaticum), which is commonly used in North America, comes from the cassia tree grown in countries like Vietnam, China, Indonesia, and Central America. Cassia has a slightly sweeter and more astringent flavor compared to true cinnamon.

Cinnamon's history dates back to 2700 B.C.E., when it was first mentioned by the Chinese emperor Shen Nung, who was an advocate of agriculture. By 2000 B.C.E., the Egyptians were importing it from China, using it in embalming. Ancient cultures of the Near East regarded cinnamon as sacred, with its use mentioned in the Hebrew Bible for anointing oils. The Romans burned it at funerals, while Europeans once used it to mask the taste of spoiled meat. In Ayurvedic medicine, cinnamon has long been used to strengthen circulation, relieve pain, aid digestion, alleviate cold and flu symptoms, and enhance the absorption of other medicines—making it a "universal medicine."

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Antibacterial Activity of Essential Oil of Cinnamon and Trans-cinnamaldehyde against Staphylococcus spp. Isolated from Clinical Mastitis of Cattle and Goats

Bactericidal effects of Cinnamon cassia oil against bovine mastitis bacterial pathogens

The Antimicrobial Effects of Cinnamon Bark Essential Oil on Three Species of Non-aureus Staphylococci Associated with the Bovine Udder and Teat Skin

In vitro methods of antimicrobial susceptibility produce different estimates of cinnamon bark oil minimum inhibitory concentration for Staphylococcus aureus isolates from organic dairy farms

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