Spices in France
Crossword Clue

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AnswerCrossword Clue
EPICESSpices, in France.
CAJUNCuisine heavy in rice and spices
MASALAMixture of many spices, in Indian cookery
MARINATESSteeps in a liquid with herbs and spices
picklescucumber or other vegetable preserved in vinegar and spices
masalaa varying blend of spices used in Indian cooking
pickledcucumber or other vegetable preserved in vinegar and spices
masalaa mixture of ground spices used in Indian cookery
masalasMASALA, a mixture of ground spices used in Indian cookery
rissolesA compressed mixture of meat and spices, coated in breadcrumbs and fried
hoisina thick reddish sauce of soybeans, spices, and garlic used in east Asian cookery
gravlaxboned salmon, cured by marinating in sugar, salt, pepper, and other spices, esp. dill
chutneysA spicy condiment made of fruits or vegetables with vinegar, spices, and sugar, originating in India
stactesone of the sweet spices used in the holy incense of the ancient Hebrews. Ex. 30:34
stacteone of the sweet spices used in the holy incense of the ancient Hebrews. Ex. 30:34
sevicheappetizer of small pieces of raw fish marinated in lime or lemon juice, often with onions, peppers, and spices
sevichesappetizer of small pieces of raw fish marinated in lime or lemon juice, often with onions, peppers, and spices
cevicheappetizer of small pieces of raw fish marinated in lime or lemon juice, often with onions, peppers, and spices
potpourrisA mixture of dried petals and spices placed in a bowl or small sack to perfume clothing or a room
potpourriA mixture of dried petals and spices placed in a bowl or small sack to perfume clothing or a room
dukkaa mix of ground roast nuts and spices, originating in Egypt, and used for sprinkling on meat or as a dip
curriesA dish of meat, vegetables, etc., cooked in an Indian-style sauce of strong spices and turmeric and typically served with rice
pestlesA heavy tool with a rounded end, used for crushing and grinding substances such as spices or drugs, usually in a mortar
chrismconsecrated oil, usually mixed with balsam or balsam and spices, used by certainchurches in various rites, as in baptism, confirmation, and the like
chrisomconsecrated oil, usually mixed with balsam or balsam and spices, used by certainchurches in various rites, as in baptism, confirmation, and the like
teiglach(used with a sing. or pl. v.) confection consisting of small balls of dough boiled in a syrup of honey, sugar, and spices
taiglach(used with a sing. or pl. v.) confection consisting of small balls of dough boiled in a syrup of honey, sugar, and spices
chrismalconsecrated oil, usually mixed with balsam or balsam and spices, used by certainchurches in various rites, as in baptism, confirmation, and the like
chrismsconsecrated oil, usually mixed with balsam or balsam and spices, used by certainchurches in various rites, as in baptism, confirmation, and the like
wontons(in Chinese cooking) a dumpling filled with minced pork and spices, usually boiled in and served with soup but sometimes fried as a side dish
wonton(in Chinese cooking) a dumpling filled with minced pork and spices, usually boiled in and served with soup but sometimes fried as a side dish
coulibiacsfish pie usually made with salmon or sturgeon combined with buckwheat, hard-boiled eggs, mushrooms, scallions, wine, herbs, and spices, and served in a brioche or puff pastry
pomandersA ball or perforated container of sweet-smelling substances such as herbs and spices, placed in a closet, drawer, or room to perfume the air or (formerly) carried as a supposed protection against infection