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Expand? | Letters | Answer | Clue | |||||
99% | 7 | Exact Match! | ||||||
noun • sour-tasting liquid produced usually by oxidation of the alcohol in wine or cider and used as a condiment or food preservative • dilute acetic acid | ||||||||
98% | 6 | Exact Match! | ||||||
No meanings yet for this word...
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29% | 5 | It makes a whiskey sour sour | ||||||
noun • yellow oval fruit with juicy acidic flesh • a strong yellow color • a small evergreen tree that originated in Asia but is widely cultivated for its fruit • a distinctive tart flavor characteristic of lemons • an artifact (especially an automobile) that is defective or unsatisfactory | ||||||||
Sour Condiment Crossword Clue
There are 2 exact and 104 possible answers.
We've checked our database and believe the answer is
VINEGAR which was last seen in the The Guardian Quick crossword.
Check other possible answers below.
Check other possible answers below.
We think the answer to this crossword clue is:
VINEGAR
Updated: May 30, 2024
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Clue Last Found In...
Source | #Number | Answer |
---|---|---|
The Guardian Quick31 May 2024 | Across 21 | |
New York Times30 Aug 2008 | Down 8 | |
This clue was last seen in the publications above.
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Similar Clues
Clue | Source | |
---|---|---|
1 | Based on the Latin for “wine” and “sour”, sharp- or tart-tasting acidic “acetum” or “eisel” used as a condiment or pickling medium; or, by extension, bitterness or sourness of countenance, speech or temper
Telegraph Giant General Knowledge -
26 Aug 2023 | Telegraph Giant General Knowledge / 26 Aug 2023 |
2 | Condiment a little Italian restaurant served up touching lip
The Guardian Cryptic -
13 May 2021 | The Guardian Cryptic / 13 May 2021 |
3 | Condiment mixtures
New York Times -
24 Jan 1988 | New York Times / 24 Jan 1988 |
4 | Condiment with a sweet and sour flavor profile | |
5 | It makes a whiskey sour sour
New York Times -
14 Oct 2015 | New York Times / 14 Oct 2015 |
6 | Sour condiment with a briny taste | |
7 | The "sour" in sweet-and-sour
New York Times -
24 May 2010 | New York Times / 24 May 2010 |