We just ran out of cinnamon (we use it for everything!) and bought Saigon Cinnamon in a huge pack. I didn't realize until we got home to refill the spice jar that this stuff smells WAY stronger than Ceylon. It reminds me of red hots.
When we read about Saigon (aka Vietmanese) it looked like it has more of the oil in it (which causes the stronger smell).
Can you use this the same as Ceylon cinnamon or is it too strong to use in baking (in the same amounts)?