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1. Italian red or white wine harvested on the slopes of Massico mountains in Campania.

2. A liqueur made with a brandy base flavored with a variety of fruits and bitter almond.

3. Any of numerous plants of the genus Plantago; mostly small roadside or dooryard weeds with elliptic leaves and small spikes of very small flowers; seeds of some used medicinally

4. Various herbs in the parsley family, with small white or greenish flowers; roots and fruits are used in liqueurs, and stems are candied and eaten.

5. Bitter extract from southern European plant root used in Angostura bitters, chocolate, vermouth, candy, ice cream and vanilla flavorings.

6. Turkish soup of beef stock & small meat-filled dumplings, garnished with yogurt, thyme and mint

7. Created in 1942 for the Texas State Fair by Neil Fletcher; a maize hound.

8. A brownish, bitter, foul-smelling resinous material obtained from the roots of Asian member of parsley family, used as a condiment.

9. Ground black cherry pits used as flavoring in the Middle East.

10. Cross between a blackberry & raspberry, developed in 1881 in Santa Cruz, California

11. Small bushy deciduous tree native to Asia and North Africa having pretty pink blossoms and highly prized edible nuts enclosed in a hard green hull; cultivated in southern Australia and California.



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