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1. A common leafy herb with a slightly peppery taste, often used fresh in salads.
5. The pungent bulb used to add flavor to countless dishes around the world.
8. A green herb often used fresh in Mexican and Southeast Asian cuisines.
10. A spice derived from the inner bark of several tree species, often used in both sweet and savory dishes.
11. A spice made from dried and ground hot red peppers.
12. A common herb with a distinctive anise-like flavor, often used in Italian cuisine.
13. A small, spicy fruit that is typically dried and used in Mediterranean and Middle Eastern cuisines.
16. The seeds of a plant used as a spice, especially in Indian cuisine, known for its slight licorice taste.
17. The ground seeds of a plant, used in baking and cooking for its warm, nutty flavor
18. woody herb with needle-like leaves, often used in roasting meats.

2. A pungent spice derived from the rhizomes of a plant, commonly used in Asian cuisine.
3. The dried bark of a tree used as a spice, often in desserts and drinks.
4. A bright yellow spice made from the dried root of a plant, known for its health benefits and use in curry.
6. The dried flower buds of a tree, commonly used in baking and as a studding for hams.
7. A blend of spices including cinnamon, cloves, nutmeg, and others, used in baking and cooking.
8. This aromatic seed is used in both sweet and savory dishes and is a key ingredient in garam masala.
9. A dried berry used whole or ground, commonly used in pickling and sauces.
10. The ground form of a common dried fruit, known for its heat and use in many global cuisines.
14. A fragrant spice from the dried stigma of a flower, often used to color and flavor rice.
15. A seed commonly used in Mediterranean and Middle Eastern cuisines, often toasted to enhance flavor