Across
- 2. typical Indian spice made from crushed seeds also used on bread
- 4. used to make strong, hot paste typically eaten with sausages
- 8. use them to make food hot
- 9. herb typically used in French cooking and for fish
- 10. distinctive form with strong liquorice flavour used to flavour fruit in compote and patisserie
- 12. finely chopped herbs with onion-like flavour
- 13. also a hair colour
- 14. put in mulled wine and sometimes also for pickling
Down
- 1. typically associated with Christmas baking
- 3. plucked from bushes to use in Mediterranean stews and sauces
- 5. often grated into cheese sauces
- 6. gives food a yellow colour
- 7. seeds with strong aniseed-like flavour
- 11. can use both the parsley-like leaves and crushed seeds in Asian cooking