| GARAMMASALA | Hot spice mixture used in Indian cookery, typically including cumin, cardamom and coriander (5,6) |
| SPICES | Cumin, cardamom etc (6) |
| MESCLUN | Green salad made from several types of young leaf, typically including rocket, dandelion, endive etc; Provencal, 'mixture' (7) |
| RYOKAN | A traditional Japanese inn typically including tatami-matted rooms (6) |
| BLACKPEPPER | Hot spice |
| CURRYPOWDER | Mix of ground hot spices (5,6) |
| TURMERIC | Spice derived from the rhizome of a plant related to ginger, cardamom and galangal, used for anti-inflammatory qualities in chai, curry, latte and soup (8) |
| GARAM | & 12A Aromatic mixture of spices used in Indian cookery (5,6) |
| ASAFOETIDA | Gum obtained from a type of giant fennel, dried and used in Indian cookery (10) |
| GOSHT | Transliteration for the Urdu and Persian word for meat, used in Indian cookery |
| CLOVES | Spice between cinnamon and coriander |
| ANISE | Cousin of cumin and coriander |
| GANACHE | Chocolate and cream mixture used in the culinary process of enrobing (7) |
| MARL | Lime-rich clay and silt mixture used in agriculture (4) |
| PASTE | Mixture used in the production of porcelain; or, fine glass or strass used to make imitation gems (5) |
| GINGER | Aromatic spice much used in Indian cookery (6) |
| MASALA | Aromatic mixture of spices used in Indian cookery (6) |
| KARAHI | Thick circular two-handled frying pan used in Indian cookery (6) |
| PAPRIKA | Hot spice used in Hungarian dishes |
| CHILI | Greek character goes to some length in China to get hot spice (5) |
