| BAYLEAF | Dried leaf used whole in broths, stews, and soups |
| OREGANO | Pungent leaves used as seasoning with meats and in stews and soups (7) |
| OXTAIL | The skinned tail of an ox, used in stews and soups (6) |
| STOCKCUBE | Lump used for flavouring stews and soups (5,4) |
| BROTHEL | Stews and soup served with meals, regularly |
| OKRA | Which member of the mallow family is sometimes called lady's fingers and is used in stews and in the gumbos of the southern US? (4) |
| STOCK | Type of broth used for soups, sauces, stews and risotto (5) |
| VERMICELLI | Long fine threads of pasta used in soups and broths |
| ROUX | A mixture of butter and flour heated together that is used in making sauces and soups (4) |
| SEMOLINA | Hard grains of wheat used in puddings and soups |
| BETEL | Dried leaf of a plant chewed in Asia as a mild stimulant (5) |
| PEPPERCORN | Dried berry used whole or ground as seasoning (10) |
| ALLSPICE | Alec's lip (anag) - dried aromatic fruit used whole or ground (8) |
| TREFOIL | Three-lobed design in the form of a stylised clover leaf used in architectural tracery and heraldry (7) |
| BAY | Aromatic leaf used for flavouring stews, ... leaf |
| BOUQUETGARNI | French-style miniature posy of bay, chervil, parsley and thyme, used to impart subtle herbal flavours to stews and other dishes, often with wine (7,5) |
| COURGETTE | Variety of squash or marrow harvested when young, used in a variety of recipes including fritters, quiches, fritattas and soups (9) |
| KNORR | Big name in seasonings and soups |
| TAMMY | Woollen cloth used for straining sauces and soups (5) |
| CLOVE | Spice used whole or ground |
