Spices and Herbs - Eric

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Across
  1. 3. These are dried leaves. They tend to grow in harsh mountainous climates and they are used in Mediterranian dishes.
  2. 4. These are dried leaves. Commonly used in Italian cuisines. The principal supplier of this herb is Turkey.
  3. 5. This is a dried herb. It is usually used in Greek, Italian, and European dishes. It comes from Salvia officinalis leaves.
  4. 6. Classified in Ancient Egypt as a health-promoting spice. It was also used for vinegar sauces in Greece and Rome.
  5. 7. During the middle ages, a pound of this costed the same as a sheep
  6. 8. Carried in the mouths of ancient Mesopotamian. It tended to freshen their breath.
Down
  1. 1. The dried inner bark of evergreen trees. It usually pairs well with sweet dishes.
  2. 2. Commonly used in breads. It was also used as an antiseptic for post-operation wounds.
  3. 5. An aromatic plant grown in ancient Mesopotamia. It was also used in Greek medicinal science.
  4. 7. Widely used in many different ancient cultures. Its first recorded use was by the ancient Egyptian laborers who worked on the construction of the pyramids.