What’s the difference between the two kinds of cinnamon? There’s one kind that’s generally used in baking that has a milder, fuller flavor and another used in candies (like mini red hearts) that’s much hotter and with more of an edge to the flavor. Is this simply a difference between the natural and artificial versions? Or are there two different ways of processing cinnamon that give it these particular qualities?
TIA!
Here’s an earlier thread that deals with this question. It also links to another thread. It seems cinnamon oil vs. fresh cinnamon may be a contributing factor.
I just knew I was gonna get a “Done Before” post… 
In my defense, I’d like to say that I did search on cinnamon and neither of those two threads came up.
And thank you, evilbeth.
There are different ground varities at some shops that specialize in herbs and spices.
Or perhaps you mean the difference between true (Ceylon) cinnamon and cassia – the product that is marketed in the US as cinnamon, but in fact is a different spice?
Cassia (cinnamomum cassia) is a bit more bitter and pungent than true cinnamon. It is also reddish-brown in color whereas true cinnamon (cinnamomum zeylancium) doesn’t have the reddish tint. True cinnamon also is more subtle and sweet than cassia.
When Mexican cooking calls for cinnamon, it should always be Ceylon cinnamon. Otherwise use half the amount of cassia (aka McCormick’s Cinnamon.) It has a similar flavor, but because of its bitterness, the substitution isn’t terribly satisfying. As for Indian cooking, cassia is often used, but usually labeled as such.