Spices

2. An organic compound, commonly found in mintlike plants, that provides a sensation of coolness when we eat it.
4. An aromatic plant related to marjoram, with leaves that are used fresh or dried as a culinary herb.
5. Any plant with leaves, seeds, or flowers used for flavoring, food, medicine, or perfume
7. A Japanese flavoring that comes from a thick green root, similar in flavor to horseradish.
9. A low-growing aromatic plant of the mint family. The small leaves are used as a culinary herb and the plant yields a medicinal oil.
10. An aromatic spice made from the peeled, dried, and rolled bark of a Southeast Asian tree.
11. Actually a mineral, harvested from seawater, and ancient deposits underground where seas once existed, but receded or dried up.
12. A disagreeable flavor that often signals that something is wrong with our food. However, we enjoy it when it is paired with other flavors, like in coffee and chocolate.
16. A scale for expressing the heat of a spice against that of pure capsicum, which registers 16 million units.
17. An ingredient used to flavor foods; it is a byproduct of photosynthesis in plants like beets and cane.
19. An alkaloid found primarily in peppers, that creates the spicy sensation when we eat spicy foods.

1. This small, shriveled red pepper was developed to become the spiciest pepper in the world, at 1.4-2.2 MILLION Scoville Heat Units.
3. This small pepper is a contender for spiciest pepper, originating in Trinidad & Tobago, and clocking in at 1.2-2 MILLION Scoville Heat Units.
6. The taste we experience when we consume foods that contain sugars, which may be naturally occurring or added to the dish.
8. An acidic taste, like that of citrus or pickles.
13. A pungent, spicy powder made by grinding small peppercorns.
14. An aromatic or pungent vegetable substance used to flavor food, e.g. cloves, pepper, or cumin.
15. A bundle of spices that is boiled in liquid to add flavor to stocks and sauces.
18. A flavor that is also expressed as "savory"