Across
- 2. a parsly lookalike
- 4. one of the few spices available fresh or dry
- 6. two main varieties are Cassia and Ceylon
- 7. the most expensive spice in the world
- 9. high amounts can cause a numbing effect
- 10. ____and air reduce the flavor of spices
- 11. the seed from the cilantro plant
- 12. Has a flavor faintly of mint and licorice
- 17. the aromatic leaves of a plant
- 18. a spices flavor will _________ when cooked for a long time
- 19. common lookalikes are cumin and fennel seed
- 21. When flavor compounds dissolve in oil or water
- 23. two main varieties are green and black
Down
- 1. Name means "joy of the Mountain"
- 3. taste like a blend of cinnamon, clove and nutmeg
- 5. a Pine tasting herb
- 8. comes from the same fruit as mace
- 11. introduce to Europe by Marco Polo
- 13. not a true peppercorn
- 14. the two main varieties of this herb are curly and flat
- 15. Most common herb restaurant herb
- 16. _____ herbs should be added closer to the end of the cooking process
- 18. the roots, bark, or berries of an aromatic plant
- 20. Chef bob loves to pair star anise with this
- 22. name means "dragon's tongues"