HERBS AND SPICES

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Across
  1. 2. a parsly lookalike
  2. 4. one of the few spices available fresh or dry
  3. 6. two main varieties are Cassia and Ceylon
  4. 7. the most expensive spice in the world
  5. 9. high amounts can cause a numbing effect
  6. 10. ____and air reduce the flavor of spices
  7. 11. the seed from the cilantro plant
  8. 12. Has a flavor faintly of mint and licorice
  9. 17. the aromatic leaves of a plant
  10. 18. a spices flavor will _________ when cooked for a long time
  11. 19. common lookalikes are cumin and fennel seed
  12. 21. When flavor compounds dissolve in oil or water
  13. 23. two main varieties are green and black
Down
  1. 1. Name means "joy of the Mountain"
  2. 3. taste like a blend of cinnamon, clove and nutmeg
  3. 5. a Pine tasting herb
  4. 8. comes from the same fruit as mace
  5. 11. introduce to Europe by Marco Polo
  6. 13. not a true peppercorn
  7. 14. the two main varieties of this herb are curly and flat
  8. 15. Most common herb restaurant herb
  9. 16. _____ herbs should be added closer to the end of the cooking process
  10. 18. the roots, bark, or berries of an aromatic plant
  11. 20. Chef bob loves to pair star anise with this
  12. 22. name means "dragon's tongues"