SPICES AND SEASONING

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Across
  1. 4. Powdered dried red peppers
  2. 7. Member of the mint family. It is a bush with gray-green leaves.
  3. 9. is a spice mix of widely varying composition based on South Asian cuisine
  4. 11. a paste or sauce made from mustard seeds used as a condiment.
  5. 12. is a flowering plant whose rhizome,
  6. 13. is one of the two spices – the other being mace – derived from several species of tree in the genus Myristica. This is the only tropical fruit that is the source of two different spices
Down
  1. 1. occur in two basic varieties: brown and yellow or golden (also known as golden linseeds)
  2. 2. is a spice obtained from the inner bark of several trees from the genus Cinnamomum that is used in both sweet and savoury foods.
  3. 3. Reddish-brown budds from the tropical evergreen clove tree.
  4. 5. Curly leaf and Italian (flat-leaf) parsley are two of the more popular spices that exist.
  5. 6. Bay leaf (plural bay leaves) refers to the aromatic leaves of several plants used in cooking.
  6. 7. Yellow-orange root of a plant related to ginger; used to flavor and color food.
  7. 8. One of the most popular spice used
  8. 9. Dried fruit from a plant in the parsley family.
  9. 10. Member of the mint family, related to marjoram and thyme