Differences/Similarities between cinnamon and nutmeg I read a while ago that nutmeg and cinnamon are really similar and you can easily substitute one for the other. Yet many recipes call for both cinnamon and nutmeg so it seems like there must be some kind of difference.

What are the specific differences between cinnamon and nutmeg? And are they significant enough to justify buying both cinnamon and nutmeg?
Try to remember where you read that. And then don't read them anymore.

If you find your nutmeg and cinnamon tasting at all similar, they've both turned to dust and should be discarded.

And next time, buy whole nutmeg - it tastes much better freshly-grated, and keeps much longer without turning into vaguely-spicy-bitter dust.