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| Expand? | Letters | Answer | Clue | |||||
| 99% | 7 | Exact Match! | ||||||
noun • plant bearing very hot and finely tapering long peppers; usually red • ground pods and seeds of pungent red peppers of the genus Capsicum • a long and often twisted hot red pepper | ||||||||
| 26% | 12 | Becoming white-hot or red-hot | ||||||
verb • cause to become incandescent or glow • become incandescent or glow with heat | ||||||||
| 24% | 3 | Repeated cry in Buster Poindexter's "Hot Hot Hot" | ||||||
interjection • An interjection used to stir up excitement. adjective • Of an object, concept, relationship, etc., having existed for a relatively long period of time. • Having been used and thus no longer new or unused. • Having existed or lived for the specified time. • (heading) Of an earlier time. • Tiresome after prolonged repetition. • Said of subdued colors, particularly reds, pinks and oranges, as if they had faded over time. • A grammatical intensifier, often used in describing something positive. (Mostly in idioms like good old, big old and little old, any old and some old.) • Excessive, abundant. | ||||||||
Something Thats Red Hot In The Kitchen Crossword Clue
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Ancient Egyptians referred to it as the "plant of immortality" because of its ability to survive without soil
Clue Last Found In...
| Source | #Number | Answer |
|---|---|---|
| New York Times11 Oct 2023 | Across 29 | |
This clue was last seen in the publications above.
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Similar Clues
| Clue | Source | |
|---|---|---|
1 | Becoming white-hot or red-hot | |
2 | Be hot, hot, hot
New York Times -
04 Aug 2014 | New York Times / 04 Aug 2014 |
3 | Cry repeated at the start of the 1987 dance hit "Hot Hot Hot"
New York Times -
06 Jun 2019 | New York Times / 06 Jun 2019 |
4 | Is hot, hot, hot
New York Times -
19 Oct 2014 | New York Times / 19 Oct 2014 |
5 | One who works with hot oil in a kitchen | |
6 | Repeated cry in Buster Poindexter's "Hot Hot Hot"
New York Times -
23 Jan 2011 | New York Times / 23 Jan 2011 |
7 | Repeated phrase in "Hot Hot Hot"
New York Times -
14 Oct 2012 | New York Times / 14 Oct 2012 |
