Information for "Ajowan"
From Cookipedia
Basic information
| Display title | Ajowan |
| Default sort key | Ajowan |
| Page length (in bytes) | 1,891 |
| Namespace ID | 0 |
| Page ID | 12840 |
| Page content language | en-gb - British English |
| Page content model | wikitext |
| Indexing by robots | Allowed |
| Number of redirects to this page | 2 |
| Counted as a content page | Yes |
Page protection
| Edit | Allow all users (infinite) |
| Move | Allow all users (infinite) |
Edit history
| Page creator | Chef (talk | contribs) |
| Date of page creation | 04:49, 2 March 2016 |
| Latest editor | Chef (talk | contribs) |
| Date of latest edit | 04:49, 2 March 2016 |
| Total number of edits | 1 |
| Total number of distinct authors | 1 |
| Recent number of edits (within past 90 days) | 0 |
| Recent number of distinct authors | 0 |
Page properties
| Transcluded templates (2) | Pages included on this page: |
SEO properties
Description | Content |
Page title: (title)This attribute controls the content of the <title> element. | Ajowan the culinary spice used in berbere, favoured in Ethiopia |
Article description: (description)This attribute controls the content of the description and og:description elements. | Ajowan; botanical name of Trachyspermum copticum. Also known as ajwain or ajowan caraway, carom seeds, or mistakenly as bishop's weed |
Keywords: (keywords)This attribute controls the content of the keywords and article:tag elements. |
|
