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| Expand? | Letters | Answer | Clue | |||||
| 99% | 3 | Exact Match! | ||||||
noun • white crystalline compound used as a food additive to enhance flavor; often used in Chinese cooking | ||||||||
| 32% | 5 | Boosting additive in engines | ||||||
noun • The univalent NO2 functional group. • Nitroglycerin, especially as medication. • A beer that is nitrogenated to give it a more creamy head. • Nitromethane. • Nitrogen, especially as liquid nitrogen. adjective • Containing the nitro group; such compounds tend to be unstable and often explosive | ||||||||
| 30% | 3 | Message communicated as "short-short-short, long-long-long, short-short-short" | ||||||
noun • an internationally recognized distress signal in radio code | ||||||||
Flavor Boosting Additive For Short Crossword Clue
There is 1 exact and 129 possible answers.
We've checked our database and believe the answer is
MSG 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:
MSG
Updated: October 11, 2023
Best Possible Answers
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We think you're currently doing a New York Times crossword, and other users also searched for these clues:
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Clue Last Found In...
| Source | #Number | Answer |
|---|---|---|
| New York Times03 Nov 2020 | Across 48 | |
This clue was last seen in the publications above.
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Similar Clues
| Clue | Source | |
|---|---|---|
1 | A breeding design used to estimate additive and non-additive genetic effects | |
2 | Boosting additive in engines | |
3 | Classic lollipop with a "Mystery Flavor" flavor
New York Times -
24 May 2022 | New York Times / 24 May 2022 |
4 | Flavor-enhancing additive
New York Times -
14 Feb 2010 | New York Times / 14 Feb 2010 |
5 | Flavor additive, in brief
New York Times -
24 Feb 2018 | New York Times / 24 Feb 2018 |
6 | Message communicated as "short-short-short, long-long-long, short-short-short"
New York Times -
03 Apr 2024 | New York Times / 03 Apr 2024 |
7 | Something that may need boosting
New York Times -
02 Feb 2007 | New York Times / 02 Feb 2007 |
