| ROUILLE | Provencal sauce flavoured with red chillies and breadcrumbs, often served with bouillabaisse (7) |
| HARISSA | Traditional Maghrebi paste of red chillies pounded with garlic, rose petals, spices ... (7) |
| NEWBURG | Lobster ___ is a dish of lobster cooked in a rich cream sauce flavoured with sherry (7) |
| RISSOLE | Mixture of meat and spices coated in egg and breadcrumbs and fried (7) |
| CHUTNEY | Condiment of Indian origin often made from mangoes, tomatoes, chillies or seasonal gluts of apples, plums, marrows or gooseberries with ginger (7) |
| CAYENNE | --- pepper, a finely-ground powder prepared from the seeds and pods of various chillies (7) |
| REMOULADE | French sauce flavoured with capers, parsley and cornichons, often served with shredded celeriac, cha |
| HEATING | Like chillies Dutch eat in Gouda sandwiches? (7) |
| BENEFIC | Good taste of chillies in beef stew (7) |
| SALSA | Pico-de-gallo-like piquant tomatobased sauce flavoured with jalapenos, onions, coriander and lime (5) |
| PONZU | Umami sauce flavoured with yuzu and other Japanese citrus fruits (5) |
| BECHAMEL | Thick white sauce flavoured with onion and seasonings (8) |
| MORNAY | Of food, served in a bechamel sauce flavoured with cheese such as Gruyere or Parmesan (6) |
| JALFREZI | Hot Indian dish of meat or vegetables with chillies and spices (8) |
| ESCALOPE | A thin slice of meat, often veal, coated with egg and breadcrumbs, fried and served with a rich sauc |
| AIOLI | Yellowish garlic-flavoured Provencal sauce similar to mayonnaise, often eaten with seafood (5) |
| SAMBAL | Malaysian or Indonesian condiment of chillies and spices (6) |
| CHILICON | Stew consisting mainly of beef, beans, chillies and spices (5,3,5) |
| CARNE | Stew consisting mainly of beef, beans, chillies and spices (5,3,5) |
| BEARNAISE | Rich sauce flavoured with tarragon (9) |
