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Seasonings and Flavoring

Across
A bag made of cheesecloth in which you place your herbs, tie the ends together with twine, and it is then dangled in a stockpot to add flavor to what is cooking.
The white membrane, which has a bitter flavor and is under the zest of a citrus fruit.
Foods that are chemically changed, in brines or flavored vinegars and seasoned with dill, garlic, sugar, and peppers.
Fresh or cooked mixtures of chilies, tomatoes, onions, and cilantro.
An Italian dish which includes rice sautéed in butter before adding stock.
Coursley chopped or ground pickled items.
Ingredients that enhance food without changing the natural flavor.
Plants that grow in temperate or mild climates. The leaves and stems of theses plants are used to enhance the flavor of food.
Down
Flavorings that blend with the natural flavor of foods.
Flavored sauces traditionally served as accompaniments to food.
A Spanish rice dish with meat or shellfish.
Concentrated flavors such as vanilla or lemon.
The rind (the colored part of the skin) of a citrus fruit.
Increase the way you perceive the food's flavor without changing the actual flavor.
A distinctive pleasing smell.
A combination of fresh herbs and vegetables tied in a bundle with butchers twine, and is dropped into a stockpot to add flavor to the food that is cooking.
Ingredients that actually change the natural flavor of the foods they are added to.
Combinations of herbs, spices and seeds.