| ROSEWATER | Attar-like essence used to scent hand cream or soap, or to flavour Turkish delight, nougat or trifle (9) |
| BERGAMOT | A kind of citron or orange with essence used to flavour Earl Grey tea; the similarly scented eau de Cologne mint; or, a variety of fine pear (8) |
| SUNDAE | With a name similar to that of the Christian Sabbath, a cherry-and-syrup-topped ice cream served in a tulip-shaped glass; or, a type of mixed nougat or other confection (6) |
| SODA | Informal word for sparkling water; a compound in baking/washing powder, glass or soap; or, in the US, an ingredient in an ice-cream float (4) |
| DOVEBAR | *Certain ice cream or soap product |
| DOVE | Brand of bars (of either ice cream or soap) |
| VANILLA | Essence used in baking |
| CREOSOTE | Antiseptic creams or soap? Test half of each |
| CLOVE | A segment of a bulb or garlic; or, the dried flower bud of a tree related to myrtle used as a traditional painkiller for toothache, or to flavour masala chai, biryani or mulled wine (5) |
| TUBEROSES | Night-blooming Mexican plants with flowers used to scent perfumes such as Fracas or Diptyque's Do Son (9) |
| POMANDERS | Perforated bags or balls filled with a mixture of aromatic substances and used to scent clothes and linens (9) |
| SHERRY | English name for the traditionally Spanish Jerez-Xeres fortified wine that is sipped as an aperitif or used to flavour cobbler, tortoni or trifle (6) |
| SPONGEFINGER | A boudoir biscuit or savoiardi in the shape of a lady's pinkie that is used in cookery to soak up the juice in a charlotte or the Marsala/sherry in the base of tiramisu or trifle (6,6) |
| CHERVIL | Feathery plant also known as French parsley, used for fines herbes mixtures or to flavour cream of asparagus soup, courgettes, peas or roasted fennel (7) |
| VIOLET | Colour of the rainbow that takes its name from a pansy-like flower that is crystallised for cakes, used in perfumery or to flavour chocolate creams or parfait amour liqueur (6) |
| ORRIS | A kind of gilt, golden or silver lace; upholsterers' galloon and gimp; the Florentine iris; or, said sweet fleur-de-lis's Parma violet-scented rootstock, traditionally used in perfumery or to flavour |
| POTPOURRI | A fragrant mixture of dried petals and leaves used to scent a room (9) |
| LAVENDER | "Livid" yet calming fragrant herb used for centuries to scent laundry, perfumes and soaps and to promote cleanliness, hence its etymological connection to washing or "wash" (8) |
| MINT | Herb used to make a sauce served with roast lamb, or to flavour a tisane, Moroccan tea, julep, green vegetables such as courgettes, asparagus etc (4) |
| SAGE | From the Latin meaning "save" and "heal", a potager herb with velvety leaves used in smudging rituals or to flavour Derby cheese, gnocchi or stuffing (4) |
