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Crucigrama Sopa de Letras Hoja de Trabajo
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Herbs, spices, sauces, and condiments

Horizontales
A middle Eastern paste or sauce made from ground sesame seeds.
The seeds of a plant of the parsley family, used as a spice, especially ground and used in curry powder
A pungent, hot-tasting powder prepared from dried berries of a climbing vine. Commonly used as a spice or condiment
A spicy sauce that is placed on ingredients that go onto Mexican tortilla's Available as either a red or green sauce.
An American brand of hot sauce made from vinegar, and salt. Produced by McIlhenny Company of Avery Island, Louisiana.
A low-growing plant of the mint family, the small leaves are used as culinary herb.
A sweet crystalline substance obtained from various plants, consisting of sucrose, and used as a sweetener in food and drink.
A biennial plant with white flowers and aromatic leaves that are either crinkly or flat and used as a culinary herb or garnish.
A hard, almost spherical seed of a tropical tee, grated and used as a spice.
A pungent sauce that is made from hot peppers pureed with garlic, sugar, salt, and vinegar used as a condiment.
Commonly used as a spice, the seeds, berries, or stalks are available throughout the year owing to different harvest seasons in different countries
A hot sauce or paste used in North African cuisine, made from chili peppers, paprika, and olive oil.
A berry of the West Indian tree of the myrtle family
Leaves of coriander used as a flavoring or garnish
A pungent-tasting yellow or brown paste made from the crushed seeds of plants, typically eaten with meat or used as a cooking ingredient.
A usually spicy sauce of chopped tomatoes, onions, and peppers that is commonly served with Mexican food.
A cold -sensitive perennial shrub with sweet pine and citrus flavors.
A sweet, spicy, dark red sauce made from soybeans, vinegar, sugar, garlic, widely used in southern Chinese cooking.
A thick, dense sauce of mixed ingredients from five different categories: chiles (at least two different types): sour (tomatoes or tomatillos); sweet (dried fruits or sugar): spices, and thickeners (bread, nuts, or seeds). Once the paste is formed, it is mixed with water or broth, and simmered until it's thick.
A thick paste or spread made from ground chickpeas and sesame seeds, olive oil, lemon, and garlic.
A strong-smelling pungent-tasting bulb used as a flavoring in cooking and in herbal medicine.
A sauce used as a marinade, basting, condiment, or topping for meat in an outdoors cooking style. It is a ubiquitous condiment in the southern US
A sour tasting liquid containing acetic acid, obtained by fermenting dilute alcoholic liquids, and used as a condiment or for pickling.
Mayonnaise seasoned with garlic
Verticales
Refers to many different sauces. Usually served as part of a dish, rather than as a condiment.
A sauce of crushed basil leaves, pine nuts, garlic, Parmesan cheese, and olive oil, typically served with pasta.
A white crystalline substance that gives seawater its characteristic taste and is used for seasoning or preserving food.
A plant with grayish-green leaves that is used as a culinary herb, native to southern Europe and the Mediterranean.
A small hot-tasting pod of a variety of capsicum, used chopped and often dried in sauces, relishes, and spice powders
A small cucumber preserved in vinegar, brine, or a similar solution.
A powdered spice with a deep orange-red color and mildly pungent flavor, made from the dried and ground fruits of certain varieties of pepper.
A paste made from fermented soybeans and barley or rice malt, used in Japanese cooking.
A sweet, sticky yellowish-brown fluid made by bees and other insects from nectar collected from flowers.
A hot fragrant spice made from the rhizome of a plant which may be chopped, or powdered for cooking, preserved in syrup, or candied.
A smooth sauce made chiefly from tomatoes and vinegar, widely used as a condiment.
A yellow-flowered European plant of the parsley family, with feathery leaves.
A capsular fruit of an Indian herb of the ginger family. Seeds used as spice, condiment and in medicine
A liquid condiment of Chinese origin, traditionally made from a fermented paste of mature edamame beans, roasted grain, brine, and Aspergillus molds.
A fragrant shrubby Mediterranean mint having grayish green needlelike leaves used as seasoning.
A spicy condiment made of fruits or vegetables with vinegar, spices, and sugar originating in India.
A cold sauce, typically eaten with fish, consisting of mayonnaise mixed with chopped pickles, capers, et.
An annual herb of the parsley family, with fine blue-green leaves and yellow flowers. The leaves and seeds are used for flavoring.
The dried bark of any of several tropical trees yielding a culinary spice, oil and flavoring.
A bright yellow powder obtained from the rhizome of a plant of the ginger family, used for flavoring and coloring in Asian cooking.
A condiment eaten with plain food to add flavor.
An annual herb of the mint family, the leaves of the plant are used as a culinary herb, especially in Mediterranean dishes.
A widely cultivated tropical annual erect herb. Its small seeds used especially as a source of oil and a flavoring agent.
The deep orange pungent dried stigmas of a purple-flowered crocus used to color and flavor foods.
A Japanese plant with a thick green root which tastes like strong horseradish. Used in cooking, as a powder or paste to accompany raw fish.