Spices

3. A strong-smelling pungent-tasting bulb, used as a flavoring in cookery and in herbal medicine
7. A pungent hot-tasting powder prepared from dried and ground peppercorns, used as a spice or condiment to flavour food
8. A cultivated plant of the parsley family, with closely packed succulent leaf stalks which are used as a salad or cooked vegetable
9. An aromatic plant whose greyish-green leaves are used as a culinary herb, native to southern Europe and the Mediterranean
12. An evergreen aromatic shrub of the mint family, native to southern Europe. The narrow leaves are used as a culinary herb, in perfumery, and as an emblem of remembrance
13. A powdered spice with a deep orange-red colour and a mildly pungent flavour, made from the dried and ground fruits of certain varieties of pepper
14. An orange-yellow flavouring, food colouring, and dye made from the dried stigmas of a crocus

1. A white crystalline substance which gives seawater its characteristic taste and is used for seasoning or preserving food
2. A hot, fragrant spice made from the rhizome of a plant, which may be chopped or powdered for cooking, preserved in syrup, or candied
4. An aromatic plant of the mint family, native to tropical Asia. The leaves are used as a culinary herb, especially in Mediterranean dishes
5. fragrant tropical grass which yields an oil that smells of lemon. It is widely used in Asian cooking and in perfumery and medicine
6. A low-growing aromatic plant of the mint family. The small leaves are used as a culinary herb and the plant yields a medicinal oil
8. An aromatic spice made from the peeled, dried, and rolled bark of a SE Asian tree
10. A biennial plant with white flowers and aromatic leaves which are either crinkly or flat and are used as a culinary herb and for garnishing food
11. An aromatic Eurasian plant related to marjoram, with small purple flowers and leaves used as a culinary herb