Herbs & Spices A to Z

Letter

Hint

Answer

A star-shaped seed used to flavor black liquorice

Tough leaves often boiled into a soup or sauce and subsequently removed

A spice native to India which is used in chai and curries, and which comes in pods of green, white, and black varieties

A relative of queen anne's lace with yellow flowers and unusually thin leaves whose seeds and leaves are often used to flavor with salmon, pickles, or poultry

The sweet-tasting flower of a plant which also boasts blue, sweet berries, which is often used in tea or cordial

A plant, the leaves of which are used in Indian and Persian curries, and the seeds of which are ground to make the Turkish dish cemen

A tough, aromatic root often cooked into southeast Asian soups or curries and removed prior to eating

A relative of wasabi, the root of which has a spicy mustard flavor

Needle-like leaves with a characteristic strong aroma and slightly bitter taste, often associated with pork and poultry

The white flower of a member of the olive family which is often used in southeast Asian and Chinese teas

A knobby citrus fruit whose zest and leaves have an intense bitter aroma, which is often used in southeast Asian curries and soups

A thick, layered grass, also known as citronella, which imparts a mild citrus flavor

A plant whose root has hallucinogenic properties, and which features prominently in magic folklore, including the Harry Potter novels

Letter

Hint

Answer

A hard brown seed, the covering of which is known as Mace

A quintessential Italian herb in the mint family, sometimes known as Marjoram

A ground pepper which, despite being native to the Americas, is of great cultural significance to some Balkan states

An anti-malarial plant which is used to flavor tonic water

The sour, stringy, red-green stalks of a plant whose leaves are poisonous

The most expensive spice, due to the fact that it is harvested by hand with tweezers

One of the four French "fines herbes", these dried leaves are a member of the sunflower family and are a major component of bearnaise sauce

A pale gray-blue lichen which grows in bushy clumps, especially from evergreen trees, and which is known for being high in carbohydrates

A characteristically "sweet" extract which is native to Mexico but commonly grown in Madagascar

The serrated leaves of a plant used to flavor many mint candies and gums

A naturally-occurring but often processed food additive which primarily functions as a thickening or clotting agent

The herb which is used to flavor mate, a tea-like beverage popular in South America

Sometimes known as kachur, this spice is used especially in marinades for its distinctive golden color