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| Expand? | Letters | Answer | Clue | |||||
| 95% | 9 | Exact Match! | ||||||
noun • liquorice-flavored seeds, used medicinally and in cooking and liquors | ||||||||
| 42% | 8 | An ingredient in some traditional European liqueurs, such as absinthe. | ||||||
noun • any of several weedy composite plants of the genus Artemisia | ||||||||
| 42% | 8 | Plant used as a flavoring agent in liqueurs | ||||||
noun • any of various tall and stout herbs of the genus Angelica having pinnately compound leaves and small white or greenish flowers in compound umbels • candied stalks of the angelica plant • aromatic stems or leaves or roots of Angelica Archangelica | ||||||||
Flavoring Agent In Liqueurs Like Absinthe
There is 1 exact and 102 possible answers.
We've checked our database and we believe the answer to be
ANISE SEED with a confidence score of 95%.
Check other possible answers below.
Check other possible answers below.
We're 95% sure the answer is
ANISE SEED
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Similar Clues
| Clue | Source | |
|---|---|---|
1 | Absinthe flavoring
New York Times -
11 Jun 2021 | New York Times / 11 Jun 2021 |
2 | An ingredient in some traditional European liqueurs, such as absinthe. | |
3 | Herb for liqueurs
New York Times -
20 Oct 1992 | New York Times / 20 Oct 1992 |
4 | Licorice-flavored liqueurs
New York Times -
21 Apr 1993 | New York Times / 21 Apr 1993 |
5 | Often used as a flavoring in liqueurs, such as absinthe and anisette | |
6 | Some liqueurs
New York Times -
05 Jun 1996 | New York Times / 05 Jun 1996 |
7 | Thickish liqueurs
New York Times -
19 Jan 1980 | New York Times / 19 Jan 1980 |
