Across
- 3. Used to flavor soups, stocks, sauces, stews and grain/pasta dishes.
- 4. Braises, forcemeats, fish, pickles and desserts.
- 7. Flavoring for sauces, soups, dresssings and works well as a garnish.
- 9. Flavors uncooked sauces and salsa.
- 10. Asian dishes, pork and duck.
Down
- 1. Sausage, fish, shellfish, tomatoes, baked goods and marinades.
- 2. Braises, stews, sauces and garnish.
- 5. Salt that is higher in flavor and aroma.
- 6. Flavoring for sauces, soups, dresssings and works well as a garnish.
- 8. Pickling, meats, sauces, cheese, eggs and prepared mustard.