Across
- 3. Small brown berry, flavour resembles a combination cinnamon, clove, and nutmeg (8)
- 6. White or green pods often found in curries (8)
- 12. Aromatic green leaf. Member of mint family (5)
- 15. Dark brown curved seed (7)
- 16. Delicate green herb with small oblong leaves, flavour is similar to mint and liquorice (8)
- 17. Pungent gray green herb with fuzzy oblong leaves (4)
- 18. Very aromatic light green leaf resembling pine needles (8)
- 19. The lacy second spice of nutmeg (4)
- 20. Only the stigmas from the crocus are used, very expensive (7)
- 21. Very powerful, ground hot red pepper (7)
- 24. Blend of ground cumin, chili pepper, oregano, allspice. Can be mild or hot (6,6)
- 26. Liquorice flavour (4,5)
- 27. Intense yellow root of ginger family (8)
- 29. Small yellowish seed with high oil content and nutty taste (6)
- 30. Long, chartreuse, and slender seed have more pop than a firecracker (6,5)
Down
- 1. Japanese spice, very pungent pale green powder (6)
- 2. Round light-brown seed of cilantro leaf with a slightly aromatic flavour (9)
- 4. Pods for flavouring maybe ice cream (7)
- 5. Tiny brown seed with strong flavour. Too much can create a "hot" spice effect (6,4)
- 7. Fierce yellow powder from a ground seed (7)
- 8. Tiny blue black seeds with crunchy nut like flavour (5,5)
- 9. Stiff dark green, oblong leaf, comes from the Laurel tree (7)
- 10. Fine, hollow, green top of a very small onion (6)
- 11. Husky, olive green powder (7)
- 13. Tiny brownish green leaf, very aromatic (5)
- 14. Vibrant red spice made by drying and grinding the pods of red pepper plants (7)
- 15. Mixture of up to 20 spices can vary from mild to very hot (5,6)
- 22. Tree root can be hot (6)
- 23. A personal selection of herbs, often tied with a string (7,5)
- 24. Small seed resembling caraway, but lighter in colour (5)
- 25. Reddish brown aromatic bark from cinnamon or cassia tree (8)
- 28. Dried flower bud of tropical tree. Pungent, sweet in flavour (5)