Across
- 1. common types are peppermint and spearmint
- 2. sweet, aromatic flavor; essential for pesto and tomato sauce
- 4. used of curries breads and pastries
- 7. pinelike aroma; excellent with poultry, pork, lamb and game
- 9. (Chinese parsley) strong flavors with citrus tones; used in salsas; from coriander plant
- 11. popular in stuffing and sausages; velvet leaves
- 14. can be ground, pickled, fresh or preserved with sugar
- 15. the bark of a Caribbean tree dried and rolled up; used in baking
- 17. sun-dried buds of a tropical seed; strong sweet aroma; pickling and baked goods
- 18. root of a lily native to Southeast Asia; used to give bright yellow color to dishes
Down
- 1. seeds of the mustard plant
- 3. the most expensive spice in the world; hand picked stigma from crocus flower
- 5. middle layer of the same large tropical seed that produces nutmeg; intense spicy flavor
- 6. seed of an annual plant; used in chillies and curries; taco seasoning
- 8. has the flavors of nutmeg, cinnamon and cloves
- 10. basic savory seasoning for stocks, soups and stews
- 12. often used in pickling and excellent with fish
- 13. ground from red chile peppers; classified as sweet or hot; used in Hungarian and Spanish cuisine
- 16. inner seed from the same tropical plant that produces mace
- 17. member of the onion family; delicate onion-garlic flavor