| ORIGANUM | Mediterranean variety of wild marjoram used in cookery (8) |
| OREGANO | Herb related to marjoram used to flavour pizzas, za'atar and tomato-based sauces for pasta (7) |
| MONKSEAL | Marine mammal the Mediterranean variety of which disappeared from Mallorcan waters more than 60 years ago, and is one of the worlds 10 most endangered species (4,4) |
| TURMERIC | Spice obtained from the rhizome of a plant of the ginger family, used in cookery, dyeing or to flavour golden milk (8) |
| 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 |
| ANGELICA | Tall plant, the candied stems of which are used in cookery (8) |
| HEATHER | Common low shrub the Mediterranean variety of which grows in abundance in the pine woodlands of Mallorca |
| OREGANOS | Wild marjorams |
| ROSEMARY | Herb with needle-like leaves used in cookery, aromatherapy and as a symbol of remembrance (8) |
| GELATINE | Transparent setting agent used in cookery (8) |
| MARJORAM | Fragrant herb used in cookery (8) |
| COLANDER | Strainer used in cookery (8) |
| OLIVEOIL | Fat used in cookery (5,3) |
| BASIL | Aromatic herb with a Mediterranean variety used to make pesto or to garnish Caprese salad and a Thai variety used to flavour green or red curries (5) |
| KIANG | Variety of wild ass that inhabits Tibet (5) |
| EGLANTINE | Curiously inelegant variety of wild rose (9) |
| ONAGER | Persian variety of wild ass (6) |
| PORCINI | Variety of wild mushroom |
| OCELOT | Variety of wild cat |
| 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) |
