Foods That Start With G

Get ready to explore tasty snacks and uncover delightful foods beginning with the letter G!

See the whole food dictionary!

Galettes

French-style single-crust cake, most commonly filled with fruits.

This is a flat free-form dessert made of puff pastry with the edges slightly folded around the filling, which can be either sweet or savory.

This originally French dessert is also known as crostata in Italy.

Other variations of galettes are French Kaletez, a buckwheat flour pancake, and Galettes campinoises, a Belgian type of galette popular in European cuisine.

Ganache

Rich and creamy chocolate and cream mixture, used as a glaze, icing, or cake filling.

It is made by adding chopped chocolate into a boiling cream or pouring hot cream over chocolate pieces.

It is then stirred until smooth and poured over cakes and pastries or between two layers of cake.

The consistency of ganache can vary based on the ratio of cream to chocolate.

Typically, two parts chocolate to one part cream are used.

Garbanzo beans

Garbanzo beans, better known as chickpeas, are beige or green legumes, most commonly used in Middle Eastern cuisine.

Widely-known dishes, falafel, and hummus spread are made from these mild-flavored beans.

Garlic

One of the oldest cultivated plants and a member of the genus Allium, along with onion, leek, scallion, chives, and shallot.

It is native to Central Asia and northeastern Iran, but today more than 70 % of commercially cultivated garlic comes from China.

It consists of a bulb divided into tightly-packed cloves, that are consumed raw or cooked.

They have a very strong aroma and spicy, intense flavor.

They can be used fresh or ground into garlic powder (dehydrated finely ground garlic cloves used as a seasoning).

Garlic contains allicin, an antioxidant that is known to improve heart health, and various important minerals and vitamins (B1, B5, B6, and C among others).

Gazpacho

The chilled, raw tomato and vegetable soup from Andalusia, Spain. 

Gazpacho is a raw soup, and other varieties of raw onion are too pungent to let the other flavors shine through.

It uses plenty of fresh garden tomatoes, cucumbers, red onion, celery, and bell pepper.

It is spiced up a bit with some tabasco and Worcestershire sauce.

General Tso’s Chicken

This chicken dish is a popular Chinese entree made with fried chicken pieces coated in a sweet and slightly spicy sauce.

This chicken is similar to sesame chicken, but the sauce has a little more heat and a more complex savory flavor.

It is often served with a side of steamed broccoli.

General Tso’s Chicken is that perfect combination of sweet, savory, spicy, and tangy with crispy Chinese chicken bites.

Gianduja

A chocolate confection with at least 30 % of hazelnut paste.

Gianduja was invented in the 19^th century in Turin, Italy, at the time when Italian chocolatiers couldn’t get access to cocoa, due to restricted access to imported goods during Napoleon’s regency.

So, in an attempt to stretch the amount of chocolate it already had, chocolate manufacturing company Caffarel started adding ground hazelnut to their chocolate recipe.

The resulting product was named Gianduja, after a character of a famous Italian Commedia dell’Arte (a form of an Italian theater).

Gianduja is made as solid chocolate or a creamy spread.

Ginger

Ginger is a root of a plant in the ginger family of flowering plants (Zingiberaceae).

It is usually consumed raw, ground, or dried in a variety of cooked foods and desserts. Fresh and dried ginger have very different flavors.

Ground ginger is much more concentrated, so they are substitutes at a ratio of six to one.

Fresh ginger can be made into snacks, like pickled or candied ginger.

Ginger was originally cultivated in the Asian tropics and it is used in Asian cooking and baking as a fragrant, peppery spice.

Gingerbread

A variety of baked desserts seasoned with ginger.

They can be in form of a sponge cake or a crispy, flat biscuit.

The term is often related to the gingerbread cookie type, known as the gingerbread man – a ginger cookie baked in a shape of a human, which can also be made in other shapes and various sizes.

When referred to the “cake” version of this dessert, the term “gingerbread cake” is most commonly used.

A popular variety in some European countries is the gingerbread biscuit shaped like a heart.

Glazed Carrots

These glazed carrots are made with a simple mixture of brown sugar and butter.

The mixture creates a sweet and beautiful glaze that pairs perfectly with naturally sweet carrots.

It makes a delicious side dish for a holiday like Easter or Thanksgiving, a family dinner, or even a potluck.

Gnocchi

A type of Italian dumplings, made of mashed potatoes mixed with flour and rolled out and cut into small pieces.

Each piece of gnocchi is usually pressed with a fork or against ridged wooden gnocchi board to create their classic shape.

Gnocchi are eaten the same way as pasta, topped with hot sauce and grated cheese or drizzled with olive oil.

Many different ingredients like cheese, cornmeal, ricotta, spinach, and aromatic herbs can be added to gnocchi dough to make a unique taste.

Goat Cheese

White cheese with a strong, tart flavor, made from goat’s milk.

It can range from creamy and spreadable to semi-firm and crumbly.

All types of goat cheese are high in fat, protein, minerals, and vitamins, so they are considered very nutritious.

Goat cheese production consists of allowing goat’s milk to naturally curd and then draining it. 

If it is left to age, then it gets brined and kept in cool places for several months.

Rennet can be used to coagulate the milk as well.

Goji Berries

Goji, also known as wolfberry, is a red berry in the Solanaceae family of flowering plants.

It is native to Asia, where the majority of commercially produced goji berries come from.

Because of their health benefits, goji berries are considered a 21^st-century superfood.

They have been used in traditional medicine because of their immune-boosting qualities.

They are an excellent source of antioxidants and fiber, vitamins A and C, and over 20 trace minerals, including calcium, iron, zinc, copper, and selenium.

These berries are often sold dried, included in granola bars and other healthy snacks.

Gouda Cheese

Dutch cow’s milk cheese with a firm, smooth texture, and a creamy, nutty flavor.

It is available in both young and aged varieties, semi-soft to firm.

It is light yellow and usually sold in a sphere with a wax coating.

It melts easily, so it can be used shredded in pasta, pizza, grilled sandwiches, lasagna, and many other recipes.

Gorgonzola

A type of Italian blue cheese; soft and white with characteristic green or blue veins.

It is made from cow’s milk, combined with rennet and yeasts, and brined.

It ages in special molds for at least two months.

It has a milder taste than other types of blue cheese.

Because of its creamy, crumbly texture it is often included in cheese dips and dressings and added to pasta, pizza, and risotto.

Graham Crackers

Sweetened crackers or biscuits made from graham flour, a whole-wheat type of flour.

It is the main ingredient in graham cracker crust, which is a base for cheesecake and pie recipes.

It is also used in s’more’s preparation.

Graham cracker is named after Sylvester Graham, an American Presbyterian minister from the 19th century, who preached on a vegetarian diet and consuming wheat flour as a part of it. 

As a result, graham flour, bread, and famous crackers were invented.

Mass-production of graham crackers, one of today’s most popular American biscuits, started in 1898.

Granola

A crispy mixture of rolled oats, grains, dried fruits, seeds, and nuts, sweetened with honey or brown sugar and baked until lightly golden.

As it cools, it gets crispier and all the flavors come together into a sweet, nutty, and fruity aroma.

It is eaten as a breakfast cereal or a healthy snack in form of a granola bar.

Grapes

Round berry that grows in clusters. It is covered with very thin skin.

The flesh can be seedless or it can contain a few edible seeds.

Grapes are cultivated in many varieties – red, green, orange, black, or purple, grouped in two basic types – table or wine grapes.

Table grapes are seedless and usually consumed fresh, while the wine types are smaller, seeded, and used for wine production.

Grapes can be very sweet to sour and acidic.

They consist mostly of water and carbohydrates.

Grapeseed Oil

Oil produced from the pressed seeds of grapes.

It is particularly suited for cooking because of its high smoke point (420 °F/210 °C).

It can also be poured over salads and pasta or mixed in dressings.

This quality vegetable oil has a light green color and a very clean, light, and neutral taste.

Grapefruit

Citrus fruit with acidic, bitter flavored pulp that can be light yellow, orange or dark pink.

This subtropical fruit is a natural hybrid of an orange and pomelo and it originates from  Barbados.

It is cultivated in many varieties with each one having a different flavor (from sweet to tart) and color of the pulp, which can be consumed raw, juiced, or even cooked to remove its natural bitterness.

The juicy pulp of grapefruits is covered with an orange peel, that can also be eaten, typically candied or grated in desserts.

Like other citrus fruits, it a rich source of vitamin C.

Gravy

Gravy is a sauce, often made from the juices of meats that run naturally during cooking and often thickened with wheat flour or corn starch for added texture.

The gravy may be further colored and flavored with gravy salt (a simple mix of salt and caramel food coloring) or gravy browning (gravy salt dissolved in water) or ready-made cubes and powders can be used as a substitute for natural meat or vegetable extracts.

Canned and instant gravies are also available. 

Gravy is commonly served with roasts, meatloaf, rice, noodles, and mashed potatoes.

Greek Salad

A traditional Greek salad consists of sliced cucumbers, tomatoes, green bell pepper, red onion, olives, and feta cheese. 

Quality Greek kalamata olives and creamy feta cheese, made from sheep’s milk, are a must in this salad.

And the cheese is never crumbled but served in large chunks or blocks crowning the fresh salad.

The dressing is as simple as they come, a splash of good extra virgin olive oil and citrus (a little red wine vinegar or lemon juice).

It’s great with grilled meats at a barbecue, or on its own as a veggie main

Green Beans

Green bean, also known as string bean, snap bean, or French bean, is cultivated in more than 130 varieties of the common bean.

It appears as a green pod with small seeds inside, firm in texture when raw and tender and soft when cooked.

Green beans are harvested and sold as enclosed pods with unripe seeds inside, unlike other types of beans.

They are very low in calories and high in water content and vitamins A, B, C, and K.

Green Cabbage

A variety of cabbage, with firm and rubbery pale green leaves that overlap around the stalk. It is also known as cannonball cabbage.  This is a type of cabbage that is most commonly consumed. It is eaten in salads, stir-fried, or long-cooked to become soft. It has a light, sweet, and slightly peppery taste.

Green Onion

Green onion or scallion is a vegetable in the genus Allium, with a white stem, not fully developed as a bulb, and long, straight green leaves that grow from it.

It is harvested young, still immature, and is available all year-round.

The taste of green onion is milder than most vegetables of its genus, like onion, garlic, and shallot.

Green onions are sold in bunches and eaten raw in salads and sauces, stir-fried or cooked in stews, soups, and other meals.

Greek Yogurt

A type of yogurt made from milk which is, after being cultured and fermented, additionally strained to drain out the moisture.

This changes the texture of yogurt but keeps its sour flavor.

Greek yogurt’s consistency is thicker and denser, and unlike the standard type of yogurt that is pourable, the Greek type is nearly solid and very creamy. 

It contains less sugar and almost twice as much protein as regular yogurt.

This is why it is a popular substitute for yogurt in dips, sauces, muesli, and sandwiches.

Straining yogurt is common in the Middle East and the Mediterranean, where this product is known by various local names, while in the United States and the United Kingdom it is sold as ‘’Greek’’ or ‘’Greek-style’’ yogurt.

Grenobloise, a la

In the realm of classic French cuisine, any preparation bearing the designation grenobloise — literally, “of Grenoble”, a city in southeastern France — is served with a sauce of browned butter, capers, parsley, and pieces of lemon.

Greveost

Greveost is a Swedish cow’s milk cheese which is similar to Emmental cheese.

The semi-hard cheese has a nut-like, slightly sweet taste and a fat content of 30-45%. 

It was first produced in 1964 in Sweden.

The name Grevé does not mean anything; the cheese was created under the working name ”Alpost” (Alp-cheese) and the producers wanted a name that would sound similar to Swiss cheese names, for example Gruyère.

Grits

Grits are porridge made from boiled cornmeal. 

Hominy grits are a type of grit made from hominy – corn that has been treated with an alkali in a process called nixtamalization, with the pericarp removed.

Grits are often served with other flavorings as a breakfast dish.

Grits can be either savory or sweet, with savory seasonings being more common.

The dish originated in the Southern United States but is now available nationwide.

Grits are popular as the dinner entrée shrimp and grits, served primarily in the South. 

Grits should not be confused with boiled ground corn, hasty pudding, mush, or polenta, as these have differing ingredients.

Grits are of Native American origin and are similar to other thick maize based porridges from around the world, such as polenta and mieliepap.

In the Charleston, South Carolina, area cooked grits are called “hominy” and uncooked grits are called “grist.

The word “grits” is derived from the Old English word grytt, meaning “coarse meal”.

Gruyère Cheese

A type of hard Swiss-type cheese, with a rich, sweet, nutty aroma.

It is originally produced in Switzerland, named after the town of Gruyères.

This moderate-fat cow’s milk cheese is aged for three to ten months, so its texture can vary from creamy to firm.

It has a shiny yellow interior with small cracks or holes and a golden-brown rind.

Gruyère is a great melting cheese, especially suitable for fondue or baked dishes like casseroles and soups.

It is also used grated over pasta, salads, or pizza.

Guacamole

Guacamole is made from mashed avocado, seasoned with salt, freshly squeezed lime or lemon juice, and, in most recipes, mixed with finely chopped onions, jalapeño pepper, tomatoes, garlic, and cilantro.

The name comes from the Classical Nahuatl word ‘’āhuacamōlli’’ meaning ‘’avocado sauce’’.

This is a traditional Mexican dish, that is served as a dip or a salad.

Guava

Tropical fruit, native to Central America.

It has round yellow (or green when ripe) skin and pink pulp with a sweet aroma.

It is highly nutritious, packed with antioxidants, fiber, vitamin C, and various other vitamins and minerals.

It is cultivated in tropical and subtropical areas.

India is one of the biggest producers of this fruit.

It is consumed fresh or used in jams, candies, beverages, and sauces.

Gyro

A gyro or gyros is a Greek specialty in form of wrapped pita bread stuffed with pork or chicken meat, tomato, onions, fries, and tzatziki sauce.

The name comes from the Greek ‘’γύρος’’, which translates as ‘’turn’’ or ‘’circle’’, after its preparation method.

Gyro meat is sliced and stacked on a large vertical rotisserie.

As it cooks, the meat is cut off into small, thin, bite-sized pieces.

Gyro is one of the Greek most popular fast food and restaurant dishes, served as a rolled pita sandwich or with pita bread served open on a plate and topped with gyro filling.

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