Ingredients1

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1  2          3 
S A C C H A R I N E
45   
Y S U U
6                  7     
A S P A R T A M E M T O F U
      8 
K G I T M
  9  10             
I H E F O N D A N T E
      11     
D O P A G A R
  12  13       
O C N A N I S E
14            15 
F I L B E R T G O
      16        1718
U O Y M I S O C B P
    19  20         
V N M A M E K O G I
21      2223       
Y E A S T A G U R C
24            25         
H O R S E R A D I S H A K
26             
C Y R R I T G L
             
H M O L A E E
27            2829
M O L E W L R D G
          30
C R D I E F
31    32     
N O O B J L L
    33        34       
O L C O C O A O K A R A
      35               
P A T S A F F R O N T N
36             
K A N T E N I I
    37            38         
L E P A R S L E Y R E N N E T

Across

  1. This sugar substitute contains 1/8 calorie per teaspoon and is said to be about 400 times sweeter than sugar
  2. A sugar substitute that is said to be 180 times sweeter than sugar
  3. A low-calorie, high-protein, cholesterol-free food made from curdled soy milk
  4. This is a mixture of sugar, water, and cream of tartar cooked to the "soft-ball" stage. This mixture is cooled, then beaten and kneaded until pliable. Used both as a candy and as an icing.
  5. A tasteless dried seaweed that is used as a thickening agent
  6. : A small annual plant from the parsley family was used as far back as 1500 B.C.
  7. This nut is also known as the "hazelnut" or "cobnut."
  8. A paste of fermented soybeans used as a flavoring agent in much of Japanese cuisine.
  9. Miso made from soy beans.
  10. A single-celled organism that breaks its food down into alcohol and carbon dioxide in a process known as "fermentation."
  11. 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.
  12. A rich, dark reddish-brown Mexican sauce that is often served over poultry
  13. The fruit of the cocoa plant.
  14. The ground-up byproduct that results from the production of tofu.
  15. The dried stigmas from the tiny blossom of the small crocus.
  16. A tasteless dried seaweed that is used as a thickening agent
  17. A highly peppery herb related to anise, dill, celery, and carrots
  18. 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.

Down

  1. This spice is a member of the parsley family and dates back to the Old Testament.
  2. The spice of a certain tree. The lacy membrane around the seed, when dried and powdered, is the spice we call "mace
  3. Grilled tofu (soybean curd cake).
  4. There are over 500 varieties of this herb that are prized for their aromatic bitter flavor. Used to season pork, cheese, beans, stuffings, and sausages.
  5. A starchy substance derived from the root of the "cassava plant" that is used as a thickening agent for soups, fruit fillings, and desserts
  6. The thick, sweet liquid made by bees from the nectar of flowers.
  7. This spice is the dried, unopened flower bud of the tropical evergreen clove tree.
  8. A tropical plant cultivated for its root. The flavor is peppery and sweet, the odor is spicy.
  9. This European herb has a flavor similar to that of cucumber.
  10. A food that has been preserved in vinegar or a seasoned brine.
  11. Any of several culinary herbs grown for its acrid seeds.
  12. 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."
  13. The root of a tropical plant dried, ground, and used as a thickening agent for puddings, sauces, and other foods.
  14. A hardy, aromatic herb that has been cultivated for thousands of years. Marketed in two forms: dried leaves and seed it was a symbol of good luck for first-century Romans.
  15. A preparation made from cocoa seeds that have been roasted, husked, and ground.
  16. 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.
  17. An odorless, tasteless, and colorless thickening agent that forms a jelly when dissolved into hot water then cooled
  18. A round pastry tart that contains either a sweet (custard or fruit) filling or a savory (vegetable, meat, or savory custard) filling.
  19. The Prickly Pear cactus fleshy leaves ("paddles.
  20. An herb with a pungent flavor described as a cross between licorice and cloves.


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