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| Expand? | Letters | Answer | Clue | |||||
| 99% | 6 | Exact Match! | ||||||
verb • make lively | ||||||||
| 95% | 4 | Exact Match! | ||||||
noun • liveliness and energy | ||||||||
| 36% | 5 | A vegetable substance such as anise, cinnamon, clove, mace, nutmeg or vanilla; said seasonings collectively; an aromatic bouquet or scent; or, anything that adds excitement, ginger or zest | ||||||
noun • aromatic substances of vegetable origin used as a preservative • any of a variety of pungent aromatic vegetable substances used for flavoring food • the property of being seasoned with spice and so highly flavored verb • make more interesting or flavorful • add herbs or spices to | ||||||||
Adds Zest To Crossword Clue
There are 2 exact and 118 possible answers.
We've checked our database and believe the answer is
LIVENS which was last seen in the New York Times crossword.
Check other possible answers below.
Check other possible answers below.
We think the answer to this crossword clue is:
LIVENS
Updated: October 11, 2023
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Clue Last Found In...
| Source | #Number | Answer |
|---|---|---|
| New York Times13 Nov 1997 | Down 11 | |
This clue was last seen in the publications above.
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Similar Clues
| Clue | Source | |
|---|---|---|
1 | Adds a refreshing zest to recipes | |
2 | A utensil for shredding/mincing food such as carrot, cheese, citrus zest, garlic, nutmeg or root ginger
Telegraph Herculis -
23 Jan 2023 | Telegraph Herculis / 23 Jan 2023 |
3 | A vegetable substance such as anise, cinnamon, clove, mace, nutmeg or vanilla; said seasonings collectively; an aromatic bouquet or scent; or, anything that adds excitement, ginger or zest
Telegraph Giant General Knowledge -
08 Jul 2023 | Telegraph Giant General Knowledge / 08 Jul 2023 |
4 | Give zest to
New York Times -
13 Oct 1983 | New York Times / 13 Oct 1983 |
5 | It adds zest to a dish | |
6 | It adds zest to meals for sailor on board
The Guardian Cryptic -
28 Jul 2014 | The Guardian Cryptic / 28 Jul 2014 |
7 | Zest, zeal
The Guardian Speedy -
11 Mar 2012 | The Guardian Speedy / 11 Mar 2012 |
