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| Expand? | Letters | Answer | Clue | |||||
| 99% | 5 | Exact Match! | ||||||
noun • native to Egypt but cultivated widely for its aromatic seeds and the oil from them used medicinally and as a flavoring in cookery • liquorice-flavored seeds, used medicinally and in cooking and liquors | ||||||||
| 42% | 8 | Famous brands include Pernod and Absente | ||||||
noun • aromatic herb of temperate Eurasia and North Africa having a bitter taste used in making the liqueur absinthe • strong green liqueur flavored with wormwood and anise | ||||||||
| 42% | 6 | Pernod and Sambuca flavorings | ||||||
noun • native to Egypt but cultivated widely for its aromatic seeds and the oil from them used medicinally and as a flavoring in cookery • liquorice-flavored seeds, used medicinally and in cooking and liquors | ||||||||
Pernod Ingredient Crossword Clue
There is 1 exact and 126 possible answers.
We've checked our database and believe the answer is
ANISE 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:
ANISE
Updated: October 11, 2023
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Clue Last Found In...
| Source | #Number | Answer |
|---|---|---|
| New York Times28 Dec 1995 | Across 32 | |
| New York Times25 May 1980 | Across 78 | |
| New York Times07 Oct 1979 | Across 122 | |
This clue was last seen in the publications above.
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Similar Clues
| Clue | Source | |
|---|---|---|
1 | Famous brands include Pernod and Absente | |
2 | Pernod's flavor
New York Times -
05 May 2002 | New York Times / 05 May 2002 |
3 | Pernod and Sambuca flavorings | |
4 | Pernod flavoring
New York Times -
10 Nov 1991 | New York Times / 10 Nov 1991 |
5 | Pernod flavouring
The Guardian Quick -
25 Aug 2005 | The Guardian Quick / 25 Aug 2005 |
6 | Pernod oddly missing, Edward concluded
Telegraph Cryptic -
27 Feb 2024 | Telegraph Cryptic / 27 Feb 2024 |
7 | Source of Pernod keeping source of tequila friendly, suppressing twitch cleanly
The Guardian Cryptic -
26 Feb 2002 | The Guardian Cryptic / 26 Feb 2002 |
