Facts about cuisines, herbs and spices from different cultures

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Across
  1. 3. Long history of use in Asian, Indian, and Arabic herbal traditions, helps fight nausea
  2. 9. India is a leading export of this spice
  3. 12. Type of herb, ___ leaves, common in Greek and Italian cooking
  4. 14. Traditional spice in Greek cuisine, sold in cloves
  5. 15. In Laos the herb ____ is often used to stuff fish before cooking, provides a fresh flavour
  6. 16. In Hawaiian culture the _____ plants are considered sacred.
  7. 17. With a large amount of coastline, ____ is a common component of Norwegian cuisine
  8. 18. Norwegian cuisine often uses _____ as a traditional cooking method, which helps to preserve food through long winters.
  9. 19. Used in Indian, Moroccan and Iranian cuisines, appears as reddish brown threads
Down
  1. 1. Commonly used in Asian and Middle Eastern cultures, member of the parsley family
  2. 2. Often used in Moroccan, Indian and Southeast Asian cooking, gives food a bright yellow-orange color
  3. 4. Broadly used in African and West Indian cuisine, commonly used in North America for baking
  4. 5. A type of protein not commonly found in India
  5. 6. Mezze are a sampling of appetizers in ____ cuisine
  6. 7. A common protein component of Greek cuisine
  7. 8. India cuisine is more that heat it is about ____ flavours
  8. 10. Fragrant herb from the mint family, commonly used in Turkish cuisine
  9. 11. Used in many Moroccan households to scoop up food from communal platters
  10. 13. A common dairy component of Greek cooking
  11. 18. Cuisine from Laos features a wide range of plants grown from local gardens and lots of seafood specifically ____