| CONDIMENT | Spice or relish (9) |
| CORIANDER | Spice or rice and pickles (9) |
| PICKLE | Brine, spiced vinegar or other liquor in which food is preserved; the fruit, vegetable or relish so prepared; a gherkin; a jam, mess, muddle or plight; or, a mischievous child (6) |
| GUST | An old word for the faculty of taste; flavour, gratification or relish; an abrupt gale or blast of air; or, any sudden rush/outburst, as in emotion fire, passion, rain, smoke or sound (4) |
| ZEST | Word for woody skin quartering a walnut originally, later lemon, orange or other citrus peel for flavouring; or, a quality of gusto, piquancy or relish (4) |
| CHASSEUR | French word for "hunter", used in cookery to denote a cacciatore-like jus or relish of herbs, mushrooms, shallots and wine for game, poultry or wild fowl; or, historically, a liveried attendant of a h |
| WITH | Word before abandon, pleasure, or relish |
| GUSTO | Zest or relish |
| SAUCE | Gravy or relish, eg (5) |
| COMFIT | With a Medieval recipe based on caraway, a sugar-coated or "panned" seed, spice or nut in the form of a sugared almond, aniseed ball or liquorice dragee (6) |
| SACHET | Cloth bag of lavender or potpourri as a pomander for a drawer; a small tied cheesecloth or muslin sack of herbs or spices; or, a miniature packet of salt, shampoo, sugar etc (6) |
| MEL | ___ B (Scary Spice) or ___ C (Sporty Spice) |
| CRUET | Small container for seasoning or relish at table (5) |
| CLOVES | Aromatic dried flower buds crushed as one of the ingredients in mixed spice or French equivalent quatre epices; or, the segments forming a bulb of garlic (6) |
| OLD | Word before Spice or Navy |
| HERBS | Plants for spice or medicine |
| MACE | Spice or ancient weapon |
| AFTERSHAVE | Old Spice or Brut |
| SUMAC | Dye, spice or tanning agent from Rhus plants |
| OFLIFE | Words after spice or slice |
