Letter
|
Hint
|
Answer
|
A
|
A star-shaped seed used to flavor black liquorice
|
Anise
|
B
|
Tough leaves often boiled into a soup or sauce and subsequently removed
|
Bay leaves
|
C
|
A spice native to India which is used in chai and curries, and which comes in pods of green, white, and black varieties
|
Cardamom
|
D
|
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
|
Dill
|
E
|
The sweet-tasting flower of a plant which also boasts blue, sweet berries, which is often used in tea or cordial
|
Elderflower
|
F
|
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
|
Fenugreek
|
G
|
A tough, aromatic root often cooked into southeast Asian soups or curries and removed prior to eating
|
Galangal
|
H
|
A relative of wasabi, the root of which has a spicy mustard flavor
|
Horseradish
|
I
|
Needle-like leaves with a characteristic strong aroma and slightly bitter taste, often associated with pork and poultry
|
Incensier
|
J
|
The white flower of a member of the olive family which is often used in southeast Asian and Chinese teas
|
Jasmine
|
K
|
A knobby citrus fruit whose zest and leaves have an intense bitter aroma, which is often used in southeast Asian curries and soups
|
Kaffir lime
|
L
|
A thick, layered grass, also known as citronella, which imparts a mild citrus flavor
|
Lemongrass
|
M
|
A plant whose root has hallucinogenic properties, and which features prominently in magic folklore, including the Harry Potter novels
|
Mandrake
|
|
Letter
|
Hint
|
Answer
|
N
|
A hard brown seed, the covering of which is known as Mace
|
Nutmeg
|
O
|
A quintessential Italian herb in the mint family, sometimes known as Marjoram
|
Oregano
|
P
|
A ground pepper which, despite being native to the Americas, is of great cultural significance to some Balkan states
|
Paprika
|
Q
|
An anti-malarial plant which is used to flavor tonic water
|
Quinine tree
|
R
|
The sour, stringy, red-green stalks of a plant whose leaves are poisonous
|
Rhubarb
|
S
|
The most expensive spice, due to the fact that it is harvested by hand with tweezers
|
Saffron
|
T
|
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
|
Tarragon
|
U
|
A pale gray-blue lichen which grows in bushy clumps, especially from evergreen trees, and which is known for being high in carbohydrates
|
Usnea
|
V
|
A characteristically "sweet" extract which is native to Mexico but commonly grown in Madagascar
|
Vanilla
|
W
|
The serrated leaves of a plant used to flavor many mint candies and gums
|
Wintergreen
|
X
|
A naturally-occurring but often processed food additive which primarily functions as a thickening or clotting agent
|
Xanthan gum
|
Y
|
The herb which is used to flavor mate, a tea-like beverage popular in South America
|
Yerba Mate
|
Z
|
Sometimes known as kachur, this spice is used especially in marinades for its distinctive golden color
|
Zedoary
|
|