Herbs and Spices

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Across
  1. 3. (typically from seeds, bark, roots, etc., often dried and ground)
  2. 11. – Earthy, slightly bitter, vibrant yellow; used in curries and for health benefits.
  3. 13. – Fresh, grassy, slightly peppery; a versatile garnish.
  4. 14. – Pungent, sweet, and warming; strong aromatic, often in baking.
  5. 15. Seeds – Sharp, spicy, earthy; used in pickling and Indian cooking.
  6. 18. – Citrusy, lemony, with herbal freshness; common in Thai cooking.
  7. 19. – Robust, slightly bitter, peppery; key in Mediterranean cuisine.
  8. 20. – Subtly sweet, earthy, hay-like aroma; prized and used in risottos and paellas.
  9. 22. – Earthy, musky, slightly peppery; often used in stuffing and rich meats.
  10. 23. – Tastes like a blend of cinnamon, nutmeg, and cloves.
  11. 25. – Warm, earthy, nutty; used in Indian, Middle Eastern, and Mexican dishes.
  12. 26. – Earthy, minty, slightly lemony; works well in stews and roasts.
  13. 28. – Sweet, warm, woody; used in baking and some savory dishes.
Down
  1. 1. – Cool, sweet, refreshing; used in teas, desserts, and salads.
  2. 2. – Sweet, nutty, warm; great in baked goods and creamy dishes.
  3. 4. Anise – Licorice-like, sweet, and strong; used in Chinese five-spice.
  4. 5. – Mild onion flavor; great for garnishing soups and eggs.
  5. 6. (dried) – Pungent, warm, slightly sweet; used in sweets and Asian cuisine.
  6. 7. Seeds – Sweet, licorice-like; used in sausages, breads, and teas.
  7. 8. – Bright, citrusy, sometimes soapy to some; used in Latin and Asian cuisines.
  8. 9. – Anise-like, slightly sweet and bitter; great in French cooking.
  9. 10. – Fresh, tangy, slightly grassy; excellent with fish and pickles.
  10. 12. – Citrus-like, floral, slightly sweet; used in desserts and chai.
  11. 14. – Citrusy, nutty, warm; from the seeds of the cilantro plant.
  12. 15. – Mild, sweet, floral, similar to oregano but subtler.
  13. 16. – Piney, woody, pungent; great with roasted meats and potatoes.
  14. 17. – Sweet, peppery, slightly minty; common in Italian dishes.
  15. 18. – Celery-like, strong and savory; used in broths and stocks.
  16. 21. Pepper – Sharp, pungent, mildly hot; universal seasoning.
  17. 24. – Sweet, smoky, or hot (varies); made from ground peppers.
  18. 27. Leaf – Woody, slightly floral and herbal; adds depth to soups and sauces.