FOOD

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Across
  1. 3. an aromatic spice made from the peeled, dried, and rolled bark of a Southeast Asian tree.
  2. 4. a strong-smelling pungent-tasting bulb, used as a flavoring in cooking and in herbal medicine.
  3. 5. having an acid taste like lemon or vinegar.
  4. 7. tasting of, containing, or preserved with salt.
  5. 8. having the pleasant taste characteristic of sugar or honey;
  6. 9. having a sharp, pungent taste or smell; not sweet
Down
  1. 1. cook (food) by dry heat without direct exposure to a flame, typically in an oven or on a hot surface
  2. 2. a sauce made with fermented soybeans, used in Chinese and Japanese cooking.
  3. 3. having a pleasingly firm, dry, and brittle surface or texture
  4. 6. to fry or toast on a griddle
  5. 7. cook (food) by heating it in steam from boiling water.