Herbs - Sensory Analysis

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Across
  1. 2. fragrant, woody herb. Stews, sauces, roasted chicken.
  2. 4. Fragrant, Herbaciousness, Stews, Braises
  3. 9. Madras, A blend of several diff. spices
  4. 11. Dried bark of ceylon tree. Sweet, warm, bitter.
  5. 14. Whole seed, added to fondue, cream sauces, pies.
  6. 15. Deep, reed smoky spice. Rubs, deviled eggs.
  7. 16. Dried and ground, marinades, stews, meatloaf.
  8. 19. Peppery, Hot. Used in both baking and pepper spray.
Down
  1. 1. Warm, sweet anise, black licorice flavor.
  2. 3. Pods or grounds, used in Chai tea and Curries
  3. 5. Tangy, Acidic Bite. Add to salad dressings.
  4. 6. Blend of ancho chile peppers
  5. 7. Dried and ground, not a substitute for fresh.
  6. 8. Not a substitute, adds heat to baked goods.
  7. 10. Woody, Looks like pine needles.
  8. 12. Warm, Earthy Flavor. Latin America, West Asian, Indian.
  9. 13. Bitter, Warm, Pumpkin Pie Spice must have.
  10. 17. Greek, Mexican, Italian. Marinara Sauce.
  11. 18. Pungent, sweet, Italian dishes.