| Display title | Biology:Cinnamon |
| Default sort key | Cinnamon |
| Page length (in bytes) | 43,823 |
| Namespace ID | 3026 |
| Namespace | Biology |
| Page ID | 614125 |
| Page content language | en - English |
| Page content model | wikitext |
| Indexing by robots | Allowed |
| Number of redirects to this page | 0 |
| Counted as a content page | Yes |
| Page image |  |
| HandWiki item ID | None |
| Edit | Allow all users (infinite) |
| Move | Allow all users (infinite) |
| Page creator | imported>S.Timg |
| Date of page creation | 08:36, 10 February 2024 |
| Latest editor | imported>S.Timg |
| Date of latest edit | 08:36, 10 February 2024 |
| Total number of edits | 1 |
| Recent number of edits (within past 90 days) | 0 |
| Recent number of distinct authors | 0 |
Description | Content |
Article description: (description)
This attribute controls the content of the description and og:description elements. | Cinnamon is a spice obtained from the inner bark of several tree species from the genus Cinnamomum. Cinnamon is used mainly as an aromatic condiment and flavouring additive in a wide variety of cuisines, sweet and savoury dishes, breakfast cereals, snack foods, bagels, teas, hot chocolate and traditional... |
