Across
- A low-calorie, high-protein, cholesterol-free food made from curdled soy milk
- A mixture of stiffly beaten egg whites and granulated sugar.
- A hot red pepper powder made chiefly from the dried ripe pepper Caspsicum frutescens.
- A spicy condiment containing fruit, vinegar, sugar, and spices.
- The root of a tropical plant dried, ground, and used as a thickening agent for puddings, sauces, and other foods.
- Two popular members of this mint family herb are "garden and "wild" Both varieties are used widely in cooking and to season vegetables, meats, poultry, fish, soups, and sauces. It is the key ingredient to "bouquet garni."
- leaves often used in the Middle East to wrap foods, such as "dolmas," for cooking.
- This salad green is related to the chicory.
- The dried and roasted pulp of a tropical tree sometimes used as a chocolate substitute.
- Any of various plants belonging to the mustard family
- These are the sun-dried, then pickled buds of a bush native to the Mediterranean.
- this pale variety of mustard is known for its sharp, clean flavor that can range from mild to hot. It is made from brown mustard seeds, white wine, unfermented grape juice and a variety of seasonings.
- The Prickly Pear cactus fleshy leaves ("paddles.
- A rich, dark reddish-brown Mexican sauce that is often served over poultry
- The ripe reddish-orange fruit of the rose that is often used to make jellies, jams, syrups, teas, and wines.
- The mineral "sodium chloride."
- An endive relative with curly, slightly bitter leaves that are used in salads or cooked as greens.
- White sugar combined with molasses.
- A hardy bulbous plant related to leeks, chives, onions, and shallots.
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Down
- A fermented soybean cake used in Indonesian cooking.
- A round pastry tart that contains either a sweet (custard or fruit) filling or a savory (vegetable, meat, or savory custard) filling.
- Any of several varieties of the hardy perennial herb from the buckwheat family
- Also called "milk sugar,"
- The spice of a certain tree. The lacy membrane around the seed, when dried and powdered, is the spice we call "mace
- An extract from the stomachs of calves and lambs which contains the enzyme rennin, which is used to curdle milk in foods such as cheese and junket.
- A pungent root used in sauces and as a condiment to meat and fish; it is one of the five bitter herbs of the Jewish Passover festival.
- A starchy substance derived from the root of the "cassava plant" that is used as a thickening agent for soups, fruit fillings, and desserts
- A savory jelly made of clarified meat, fish, or vegetable stock and gelatin.
- A fragrant herb with slender, hollow green stems and a mild onion flavor
- The residue left after sugar cane has been processed to remove molasses and refine the sugar crystals
- A strongly flavored herb of the mint family. There are two varieties: winter and summer.
- A flavor-concentrated powder of dehydrated beef, chicken or vegetable stock.
- Miso made from rice.
- The thick, sweet liquid made by bees from the nectar of flowers.
- An aromatic plant from the carrot family.
- A food that has been preserved in vinegar or a seasoned brine.
- A single-celled organism that breaks its food down into alcohol and carbon dioxide in a process known as "fermentation."
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