Across
- 2. SPICE FROM INNER BARK
- 3. CHEMICAL SUBSTANCES USED TO EXTEND FOOD LIFE
- 5. EARTHY SPICE
- 8. PLANT DERIVED INGREDIENTS USED FOR FLAVORING
- 9. PUNGENT AND SPICY ROOT
- 10. TOMATO BASED CONDIMENT
- 11. THICKENING AGENT AND STABILIZER
Down
- 1. INGREDIENTS THAT ADDS FLAVOR AND MOISTURE
- 4. FERMENTED SOY BEANS
- 6. COLOR FIXATIVE USED IN CURED MEAT
- 7. FLAVOR ENHANCER