Sensory Perception, Herbs, Aromatics

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Across
  1. 3. the taste of savory, discovered in Japan.
  2. 8. made by combining a variety of spices and herbs
  3. 9. the way food tastes, texture, appearance and temperature.
  4. 11. Ripe pepper berries.
  5. 12. prepared mixtures used to season and flavor foods, ketchup and mustard.
  6. 14. meaty or broth in taste
  7. 16. Foods with especially strong smells
  8. 17. sold as coarse or fine grain.
  9. 18. dried, unripe berries from pepper vine. Spicy and smoky.
Down
  1. 1. some light will pass through it when cooked.
  2. 2. leaves and stems of certain plants. Can be fresh or dried.
  3. 4. French phrase that means to put in place.
  4. 5. light does not pass through it when cooking.
  5. 6. combination of vegetables used as an aromatic flavoring ingredient.
  6. 7. aromatic ingredients, the bark and seeds of certain plants.
  7. 10. fresh herbs tied together to season stocks.
  8. 13. mixture of fresh and dried spices that tied in a bag.
  9. 14. to add enough of salt/pepper to change food's basic tastes, but not enough to add a whole new taste.
  10. 15. sweet, sour, salty, bitter, umai