| BENEFIC | Good taste of chillies in beef stew (7) |
| DECORUM | Good taste of old spirit at end of year (7) |
| BAY | ___ leaf (herb used in beef stew) |
| SALSA | A spicy sauce made with tomatoes, onions and chillies in Mexican and Spanish cuisine (5) |
| GOULASH | Paprika-rich beef stew of a Magyar herdsman; or, a redeal in bridge (7) |
| TOPSIDE | Cook dips toe in beef (7) |
| REDMEAT | What makes me trade in beef and lamb? (3,4) |
| DIOXIDE | Chemical initially detected in beef and fish |
| CHUTNEY | Condiment of Indian origin often made from mangoes, tomatoes, chillies or seasonal gluts of apples, plums, marrows or gooseberries with ginger (7) |
| HEATING | Like chillies Dutch eat in Gouda sandwiches? (7) |
| BAYLEAF | Beef stew ingredient |
| HARISSA | Traditional Maghrebi paste of red chillies pounded with garlic, rose petals, spices ... (7) |
| CAYENNE | --- pepper, a finely-ground powder prepared from the seeds and pods of various chillies (7) |
| ROUILLE | Provencal sauce of garlic, chillies and breadcrumbs blended with olive oil, traditionally served wit |
| REAPERS | Spicy chillies, Carolina - |
| SCOVILLE | Pharmacist who devised a scale based on the measurement of the pungency or spiciness of chillies (8) |
| SAMBAL | Malaysian or Indonesian condiment of chillies and spices (6) |
| SCOVILLESCALE | System used for measuring the heat of chillies |
| RECOILLESS | Evenly fried first of chillies without fat - lacking kick? (10) |
| HEAT | Thermal energy transferred by conduction, convection or radiation; or, the spiciness of chillies, horseradish or mustard, e.g. (4) |
