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Am I highly sensitive to cinnamon, or is everyone actually intending to let cinnamon strong-arm every other flavour into submission under a very weird sweet top note in what are supposed to be savoury dishes? (I sound snarky, but I really want to know if people mean what I'm tasting.)

I taste bitterness quite strongly, but I've learned to enjoy its background weirdness for the sake of having a broader diet. I've had no such adjustment luck with cinnamon, though. It's the bully of the spice world.

I also love those little candy cinnamon hearts, though. I contain mysteries.