fruits

123456789
Across
  1. 2. .............is the main active constituent in anise.
  2. 4. ..........is the fleshy tissue between exocarp and endocarp.
  3. 5. ..............agents are used to destroy pungency in capsicum.
  4. 6. .......... is the number of vittae in the commissural surface in coriander.
  5. 8. ......... is the primary active compound in Capsicum responsible for its spicy taste
  6. 9. ............is a specific type of fruit that is characteristic of the family Apiaceae
Down
  1. 1. ........... is the shape of cremocarp in coriander.
  2. 3. .............is formed due to development of the ovary wall.
  3. 6. the surface of anise is rough due to presence of ...........
  4. 7. .........is the innermost layer of fruit.