Foods crossword

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Across
  1. 1. angelica,chervil,dill
  2. 3. classic chinese sauces are made by cooking liquids developed through
  3. 5. basil,bergamot,oregano
  4. 6. doing this to spices before grinding heightens the aroma
  5. 8. color in herbs comes from this
  6. 11. thyme,rosemary and sage are commonly used here
  7. 12. made directly from the drippings of a roast
  8. 15. essential oils in herbs (blank) during storage
  9. 16. dried herbs last (blank) months in a cool dark place
  10. 17. this sauce disperses fat droplets in liquid rather than carbohydrates
  11. 19. all liquids are predominantly
Down
  1. 1. widely uses in india,thailand
  2. 2. pan sauces are made by (blank) the pan drippings with wine
  3. 4. almost a stew and usually served with pasta
  4. 7. usually starchy,diminish the flavor
  5. 9. this technique is done by boiling the liquid until the sauce thickens
  6. 10. heightens the aroma of a dish
  7. 13. aromatic dried roots,bark and buds
  8. 14. comes from the latin word for salt
  9. 18. fragment of herbs are contained here