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Section "Flavour, aroma, and taste" is confusing[edit]

The section "Flavour, aroma, and taste" is confusing and needs clarification. When it says "The flavour of cinnamon is due to an aromatic essential oil that makes up 0.5 to 1% of its composition.", what is understood is, that cinnamon tastes like it does due to the aromatic essential oil it contains, which is fine so far, but then it continues with that: "This essential oil is prepared by roughly pounding the bark, macerating it in sea water, and then quickly distilling the whole.", which raises the impression that first you take unprocessed cinnamon barks, and then you destilate it's aromatic essential oil out, and then you ground the cinnamon and put the aromatic essential oil back in it after it has been grounded. That by no way happens like that ! And the german article of cinnamon also doesn't support that impression. The english cinnamon article needs a clear technical distinction between spice cinnamon and why it tastes like it does, and then in a seperated section cinnamon and it's flavor/aroma/etc. in other applications as spice, in order to avoid the displayed misunderstanding, which is generated by the current state of said article section.

"unsigned" (21 December 2016)

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England spelling[edit]

flavour and colour consistent throughout article, so do not use US spelling. David notMD (talk) 22:31, 9 January 2019 (UTC)

The box at the top of this page already reflects that the article uses British English. - SummerPhDv2.0 23:24, 9 January 2019 (UTC)