Across
- 2. .............is the main active constituent in anise.
- 4. ..........is the fleshy tissue between exocarp and endocarp.
- 5. ..............agents are used to destroy pungency in capsicum.
- 6. .......... is the number of vittae in the commissural surface in coriander.
- 8. ......... is the primary active compound in Capsicum responsible for its spicy taste
- 9. ............is a specific type of fruit that is characteristic of the family Apiaceae
Down
- 1. ........... is the shape of cremocarp in coriander.
- 3. .............is formed due to development of the ovary wall.
- 6. the surface of anise is rough due to presence of ...........
- 7. .........is the innermost layer of fruit.