| PEPPERY | Seasoned with a piquant burning taste |
| SALTED | Seasoned with a common table condiment |
| CREOSOL | Colourless or pale yellow insoluble oily liquid with a smoky odour and a burning taste (7) |
| CHIPOTLE | A dark-brown jalapeno pepper with a piquant flavour used in Mexican cuisine (8) |
| TANGY | With a piquant flavour (5) |
| CAPER | Bramble-like shrub with buds often pickled or salted as a piquant garnish or seasoning; a playful leap; a ridiculous escapade; a heist; or, a film based on such a crime (5) |
| SAVOURY | Based on the Latin for "taste", a word used to describe a piquant, salty or spicy flavour as opposed to sweet; or, a dish, canape, nibble, snack etc with said umami quality (7) |
| DIABLE | Meaning "devil", word for a terracotta pot with a handle that also refers to a piquant or spicy French brown sauce with black pepper and cayenne (6) |
| TAPENADE | From the Provencal meaning "capers", a piquant dip or sauce made from the aforesaid pickled buds with anchovies, black olives and herbs (8) |
| RELISH | A piquant sauce or pickle eaten with plain food to add flavour (6) |
| KETCHUP | A piquant sauce |
| SPICE | A piquant quality |
| GOULASH | Oh, a slug, cooked in a stew seasoned with paprika (7) |
| ENCHILADA | Mexican dish consisting of a tortilla with meat filling, seasoned with chilli (9) |
| PASTRAMI | Pam, seasoned with beef a stir, (8) |
| PEPPERPOT | A Caribbean stew of fish and vegetables seasoned with cassareep (6,3) |
| SALAD | A cold dish of various raw and/or cooked vegetables and fruits seasoned with oil, vinegar, etc. |
| PILAU | Rice seasoned with spices and cooked with meat or vegetables (5) |
| DIANE | Which girl's name is given to a steak dish seasoned with Worcestershire sauce? (5) |
| BECHAMEL | One of the five 'mother sauces' of French cuisine, made from a white roux and milk, seasoned with nutmeg (8) |
