I think you mean cassia. There are several types of cinnamon from very strong and pungent (Vietnamese) to soft and mellow (Mexican.) These represent cassia and cinnamon.
Here's an excellent article with impeccable sources I found online that gives great info on buying and ID-ing..
Barbara is a trusted source on General Cooking.
According to Cooks Illustrated, "Both cinnamon and cassia derive from the bark of tropical evergreens in the Cinnamomum genus. Ceylon (Cinnamomum verum) is grown primarily in Sri Lanka, while cassia (Cinnamomum cassia, among others) may be grown in Indonesia, China, and Vietnam. American traders turned to importing cassia in the early 20th century following a rise in the price of the Ceylon spice, and it continues to be the main variety sold in supermarkets in this country."
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