Cinnamon (30:1) 66.75mg equivalent to 2000mg, Microcrystalline Cellulose, Dicalcium Phosphate, Magnesium Stearate. Cassia cinnamon tastes "stronger and hotter," says Ana Sortun, executive chef of Oleana restaurant in Cambridge, Mass., while Ceylon cinnamon is full of "lighter, brighter citrus tones.