| MIREPOIX | Mixture of sauteed root vegetables used as a base for braising meat |
| HORSERADISH | Root vegetable used as a condiment (11) |
| COMPOST | Decayed vegetables used as fertiliser (7) |
| AGAR | A gelatinous product made from seaweed and used as a base for bacterial cultures as a laxative, jellied foods |
| ROUX | Mixture of fat and flour used as a base for sauces |
| OASIS | A block of light porous material, used as a base for flower arrangements (5) |
| TURNIP | One of the root vegetables used in some varieties of Scotch broth (6) |
| CELERY | Vegetable used as a garnish for a Bloody Mary |
| WAFER | Thin slice of a semiconductor material, typically silicon, used as a base for manufacturing integrated circuits (5) |
| ESPAGNOLE | Spanish in name but French by nature - a classic Escoffierian "sauce mere" of brown roux, tomatoes and veal stock, often used as a base for demi-glace (9) |
| LATH | Strip of wood used as a base for plastering (4) |
| ATTAR | An essential oil from flowers, especially the damask rose, used as a base for perfume |
| BALSAM | Fragrant resin used as a base for medicines (6) |
| GESSO | What hard white compound is used as a base for gilding, painting? (5) |
| LEEKS | Once worn into battle by the Welsh and thus used as symbols of St David's Day, vegetables used for dishes such as pies, soups, quiches and gratins (5) |
| ALOES | Resin used as a base for incense |
| SWEDE | One of the types of root vegetable used to make the filling for a Cornish pasty (5) |
| PILAU | Rice dish, cooked with spices, typically used as a base with meat or vegetables added (5) |
| KOMBU | Dark brown seaweed of the genus Laminaria commonly used in Japanese cooking, especially as a base for stocks such as dashi (5) |
| RADISHES | Crunchy root vegetables used in salads (8) |
