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Expand? | Letters | Answer | Clue | |||||
99% | 6 | Exact Match! | ||||||
noun • a Japanese plant of the family Cruciferae with a thick green root • the thick green root of the wasabi plant that the Japanese use in cooking and that tastes like strong horseradish; in powder or paste form it is often eaten with raw fish | ||||||||
25% | 5 | It’ll make your eyes water | ||||||
noun • the bulb of an onion plant • bulbous plant having hollow leaves cultivated worldwide for its rounded edible bulb • an aromatic flavorful vegetable | ||||||||
23% | 7 | Powdered seeds used to make condiment | ||||||
noun • any of several cruciferous plants of the genus Brassica • pungent powder or paste prepared from ground mustard seeds • leaves eaten as cooked greens | ||||||||
Condiment That Can Make The Eyes Water Crossword Clue
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Clue Last Found In...
Source | #Number | Answer |
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New York Times28 Nov 2003 | Down 47 | |
This clue was last seen in the publications above.
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Similar Clues
Clue | Source | |
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1 | Condiment from evaporated ocean water
New York Times -
30 Dec 1988 | New York Times / 30 Dec 1988 |
2 | Condiment that can make your eyes water
New York Times -
05 Jul 2013 | New York Times / 05 Jul 2013 |
3 | It’ll make your eyes water
The Guardian Quick -
06 May 2024 | The Guardian Quick / 06 May 2024 |
4 | Plant whose seeds are used to make mustard condiment | |
5 | Powdered seeds used to make condiment
The Guardian Quick -
24 Feb 2001 | The Guardian Quick / 24 Feb 2001 |
6 | Used to make the condiment wasabi | |
7 | Where your eyes might stay during a suspenseful scene … or the only place you'll find the "eyes" in this puzzle
New York Times -
06 Nov 2023 | New York Times / 06 Nov 2023 |
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