Foods beginning with G offer a gateway to global culinary exploration. At FOODS.EDU.VN, we provide a delicious guide to these ingredients, recipes, and gastronomic gems, offering solutions to all your food-related inquiries. Embark on a flavorful food journey and master the art of gastronomy with ingredients, cooking techniques, and food culture.
1. Introduction to the Gastronomic Galaxy of ‘G’ Foods
The letter ‘G’ marks the portal to a fascinating world of food. From succulent fruits and refreshing drinks to gourmet cheeses and hearty dishes, this alphabetical niche offers a myriad of culinary treasures. This article dives into the world of gastronomy through the lens of ‘G’, shedding light on the incredible variety of ingredients, dishes, and culinary traditions that begin with this letter. We’ll explore everything from the familiar to the exotic, offering insights into their origins, flavors, and uses. Whether you’re a seasoned chef, a curious foodie, or simply looking to expand your culinary horizons, this exploration will tantalize your taste buds and inspire your inner gastronome. Get ready to discover new flavors, learn about different cultures, and elevate your culinary experiences with FOODS.EDU.VN as your guide.
2. Dishes Starting with G: A Global Culinary Journey
The world is a buffet, and the ‘G’ section offers a flavorful journey through various cultures and cuisines. Here are some notable dishes that begin with the letter G:
2.1. Gazpacho: A Spanish Summer Delight
Gazpacho is a chilled soup originating from the Andalusia region of Spain. This refreshing dish is typically made with raw blended vegetables such as tomatoes, cucumbers, bell peppers, onions, and garlic, and seasoned with olive oil, vinegar, and herbs. Gazpacho is the perfect antidote to a hot summer day, offering a burst of fresh flavors and a cooling sensation. Its vibrant colors and healthy ingredients make it a visually appealing and nutritious choice. The exact origin of gazpacho is debated, but it is believed to have evolved from a simple mixture of bread, olive oil, vinegar, and garlic. Over time, new ingredients were added, transforming it into the iconic soup we know today.
2.2. Gnocchi: Italian Potato Dumplings
Gnocchi are small, soft dumplings made primarily from potatoes, flour, and eggs. Originating from Italy, these delightful morsels are a versatile dish that can be enjoyed in countless ways. Gnocchi can be served with a variety of sauces, such as pesto, tomato sauce, cream sauce, or simply with butter and sage. They can also be baked, fried, or added to soups. The texture of gnocchi is key to its appeal – they should be light and fluffy, not dense or gummy. The history of gnocchi dates back to Roman times, where they were made from semolina flour and water. Potatoes were later introduced to the recipe in the 16th century, transforming gnocchi into the dish we know and love today.
2.3. Grilled Cheese: A Classic Comfort Food
The grilled cheese sandwich is an iconic American comfort food. This simple yet satisfying sandwich typically consists of cheese (usually cheddar) melted between two slices of buttered bread, grilled until golden brown and gooey. The beauty of the grilled cheese lies in its simplicity and versatility. It can be customized with different types of cheese, breads, and fillings. Some popular variations include adding tomatoes, avocado, bacon, or ham. The grilled cheese sandwich has a long history in American cuisine, with early versions appearing in the 1920s. It gained popularity during the Great Depression as an affordable and easy-to-make meal.
2.4. Grits: A Southern Staple
Grits is a porridge made from coarsely ground corn, originating in the Southern United States. This humble dish is a staple of Southern cuisine, often served for breakfast, lunch, or dinner. Grits can be prepared in various ways, from simple boiled grits with butter and salt to more elaborate versions with cheese, shrimp, or other savory ingredients. Grits have a long and rich history, dating back to the Native American tribes who first cultivated corn in the region. They were later adopted by European settlers and African slaves, becoming a central part of Southern food culture.
2.5. General Tso’s Chicken: A Sweet and Spicy Delight
General Tso’s chicken is a popular Chinese-American dish featuring deep-fried chicken pieces coated in a sweet and spicy sauce. This flavorful dish is typically made with soy sauce, vinegar, sugar, ginger, garlic, and chili peppers. General Tso’s chicken is a relatively modern invention, believed to have originated in Taiwan in the 1950s. Despite its name, the dish has no direct connection to General Tso Tsung-t’ang, a Qing dynasty military leader. It has become a beloved dish in Chinese restaurants across North America, enjoyed for its bold flavors and satisfying texture.
2.6. Giblets: Offal Delicacies
Giblets refer to the edible internal organs of poultry, such as the heart, liver, gizzard, and neck. These often-overlooked parts offer a unique flavor and texture that can add depth to various dishes. Giblets are often used to make gravy, stuffing, or soup. They can also be sautéed, fried, or braised. Giblets have been a part of culinary traditions for centuries, with different cultures utilizing them in various ways. They are a good source of nutrients, including iron, zinc, and vitamin B12.
2.7. Goulash: A Hearty Hungarian Stew
Goulash is a hearty stew originating from Hungary, known for its rich flavors and vibrant red color. This comforting dish is typically made with beef, onions, paprika, and other spices, simmered in a flavorful broth. Goulash is a staple of Hungarian cuisine, often served with noodles, potatoes, or dumplings. The name “goulash” comes from the Hungarian word “gulyás,” which means herdsman or cowboy, as the dish was originally prepared by cattle herders. Goulash has evolved over time, with different regions and families developing their own unique variations.
2.8. Gyro: A Greek Street Food Favorite
The gyro is a popular Greek sandwich consisting of meat cooked on a vertical rotisserie, typically pork or lamb, shaved and served in a pita bread with tomatoes, onions, and tzatziki sauce. This flavorful and satisfying street food is a staple of Greek cuisine, enjoyed for its savory flavors and convenient portability. The gyro is believed to have originated in the Middle East, with similar dishes such as shawarma and kebab found throughout the region. It was introduced to Greece in the early 20th century and has since become one of the country’s most popular dishes.
2.9. Garlic Bread: An Italian-American Delight
Garlic bread is a simple yet irresistible dish consisting of bread topped with garlic and butter, then baked or grilled until golden brown and fragrant. This popular side dish is a staple of Italian-American cuisine, often served with pasta, pizza, or other Italian entrees. The origins of garlic bread are debated, but it is believed to have evolved from similar dishes in Italy, such as bruschetta. It gained popularity in the United States in the mid-20th century and has since become a beloved appetizer and side dish.
2.10. Granola: A Nutritious Breakfast Option
Granola is a breakfast cereal made from rolled oats, nuts, seeds, and sweeteners, baked until crunchy and golden brown. This versatile breakfast option can be enjoyed with milk, yogurt, or fruit. It can also be used as a topping for desserts or as an ingredient in granola bars and other snacks. Granola was invented in the United States in the late 19th century as a health food. It gained popularity in the 1960s and 1970s as part of the natural foods movement.
2.11. Gumbo: A Louisiana Stew
Gumbo is a flavorful stew originating from Louisiana, known for its rich and complex flavors. This iconic dish is typically made with a roux, vegetables such as onions, bell peppers, and celery (known as the “holy trinity”), and a variety of meats or seafood, such as chicken, sausage, shrimp, or crab. Gumbo is a staple of Louisiana Creole and Cajun cuisine, reflecting the diverse cultural influences of the region. There are two main types of gumbo: Creole gumbo, which typically includes tomatoes, and Cajun gumbo, which does not.
2.12. Gravy: A Savory Sauce
Gravy is a sauce made from the juices of cooked meat, often thickened with flour or cornstarch. This savory sauce is typically served with meat, poultry, potatoes, or vegetables. Gravy is a staple of many cuisines around the world, with different regions and cultures developing their own unique variations. It can be made from a variety of meats, such as beef, pork, chicken, or turkey.
2.13. Guacamole: An Avocado Dip
Guacamole is a dip or spread made from mashed avocados, typically seasoned with salt, lime juice, cilantro, onions, and chili peppers. This popular dip is a staple of Mexican cuisine, often served with tortilla chips, tacos, or other dishes. Guacamole has a long history, dating back to the Aztec civilization in Mexico. It has become a beloved dip around the world, enjoyed for its creamy texture and fresh flavors.
2.14. Gyoza: Japanese Dumplings
Gyoza are Japanese dumplings filled with ground meat and vegetables, typically seasoned with garlic, ginger, and soy sauce. These flavorful dumplings are typically pan-fried or steamed, then served with a dipping sauce. Gyoza are believed to have originated in China, where they are known as jiaozi. They were introduced to Japan after World War II and have since become a popular dish in Japanese cuisine.
These dishes offer a glimpse into the diverse and delicious world of foods starting with the letter ‘G’. Each dish has its own unique history, flavor profile, and cultural significance, making them a joy to explore for any food enthusiast. At FOODS.EDU.VN, we provide detailed recipes, cooking tips, and cultural insights to help you master these dishes and expand your culinary horizons.
3. Processed Foods Beginning with G: From Cheeses to Condiments
Processed foods that start with ‘G’ offer a diverse range of flavors and culinary applications. From creamy cheeses to tangy pickles, these ingredients can enhance a variety of dishes.
3.1. Gelatin: A Versatile Ingredient
Gelatin is a protein derived from collagen, used to create a variety of foods with a jelly-like consistency. It is commonly used in desserts such as jellies, gummy candies, and marshmallows. Gelatin is also used in savory dishes, such as aspics and soups. Gelatin is made by boiling animal bones, cartilage, and skin. It has been used in cooking for centuries, with evidence of its use dating back to ancient Egypt. For those seeking vegetarian alternatives, agar-agar presents a plant-based option with similar gelling properties.
3.2. Gorgonzola: An Italian Blue Cheese
Gorgonzola is a blue cheese originating from Italy, made from cow’s milk. It is characterized by its creamy texture and distinctive blue veins, which are caused by the growth of mold during the aging process. Gorgonzola has a pungent, slightly spicy flavor that pairs well with fruits, nuts, and honey. It is often used in salads, pasta dishes, and pizzas. Gorgonzola has been produced in Italy since the Middle Ages, with the town of Gorgonzola, near Milan, being its namesake.
3.3. Gammon: Cured Pork
Gammon is a cut of pork that has been cured by salting or brining. It is typically sold raw and requires cooking before consumption. Gammon is a popular dish in the United Kingdom and Ireland, often served during the Christmas season. It can be boiled, baked, or roasted, and is often served with a sweet glaze. The term “gammon” is believed to have originated from the Old North French word “gambon,” meaning ham.
3.4. Ghee: Clarified Butter
Ghee is a type of clarified butter originating from India, made by simmering butter to remove the milk solids and water. It has a rich, nutty flavor and a high smoke point, making it ideal for cooking. Ghee is a staple of Indian cuisine, used in a variety of dishes, from curries to sweets. It is also used in Ayurvedic medicine for its health benefits. Ghee has been used in India for thousands of years, with its origins dating back to ancient Vedic times.
3.5. Gouda Cheese: A Dutch Delight
Gouda is a semi-hard cheese originating from the Netherlands, made from cow’s milk. It is characterized by its smooth texture, mild flavor, and distinctive wax coating. Gouda is one of the most popular cheeses in the world, enjoyed for its versatility and affordability. It can be eaten on its own, used in sandwiches, or melted in cooking. Gouda has been produced in the Netherlands since the 12th century, with the town of Gouda being its namesake. According to statistics, Gouda accounts for 50% to 60% of the world’s cheese consumption.
3.6. Gruyere: A Swiss Cheese
Gruyere is a hard cheese originating from Switzerland, made from cow’s milk. It is characterized by its complex flavor, which is nutty, earthy, and slightly sweet. Gruyere is a popular cheese for cooking, as it melts well and adds a rich flavor to dishes. It is often used in gratins, fondues, and sandwiches. Gruyere has been produced in Switzerland since the 12th century, with the town of Gruyères being its namesake.
3.7. Gherkins: Pickled Cucumbers
Gherkins are small pickled cucumbers, typically preserved in vinegar or brine. They are often used as a condiment or snack, adding a tangy and crunchy element to dishes. Gherkins are a popular ingredient in sandwiches, salads, and relish trays. The name “gherkin” comes from the Old Dutch word “gurken,” meaning small cucumber. Gherkins have been pickled for centuries, with evidence of their use dating back to ancient Mesopotamia.
3.8. Greek Yogurt: A Healthy Snack
Greek yogurt is a type of yogurt that has been strained to remove the whey, resulting in a thicker, creamier texture. It is higher in protein and lower in carbohydrates than regular yogurt, making it a healthy snack or breakfast option. Greek yogurt can be eaten on its own, used in smoothies, or used as a substitute for sour cream in recipes. Greek yogurt has been consumed in Greece for centuries, with its origins dating back to ancient times.
These processed foods that start with ‘G’ offer a variety of flavors and textures that can enhance a wide range of culinary creations. At FOODS.EDU.VN, we provide detailed information on these ingredients, including their origins, nutritional value, and culinary uses.
4. Sweets That Start with G: A Decadent Selection
The letter ‘G’ introduces us to a delightful array of sweets, perfect for satisfying any sugar craving. From comforting cakes to frozen delights, these treats offer a variety of flavors and textures.
4.1. Griddle Cakes: Pancake Variations
Griddle cakes, also known as pancakes, are flat, round cakes made from batter cooked on a hot griddle or frying pan. They are typically served for breakfast, topped with syrup, fruit, or other sweet ingredients. Griddle cakes are a versatile dish, with variations found in many cultures around the world. In the United States, they are often referred to as pancakes, while in the United Kingdom, they may be called scotch pancakes or drop scones.
4.2. Ganache: Chocolate Delight
Ganache is a mixture of chocolate and cream, used to create a variety of desserts, such as truffles, cakes, and pastries. It has a smooth, rich texture and a decadent chocolate flavor. Ganache can be made with different types of chocolate, such as dark, milk, or white chocolate, to create a variety of flavor profiles. The origin of ganache is debated, but it is believed to have been invented in France in the mid-19th century.
4.3. Gelato: Italian Ice Cream
Gelato is the Italian word for ice cream, but it refers to a specific style of ice cream that is denser and richer than American-style ice cream. Gelato is made with more milk and less cream than American ice cream, and it is churned at a slower rate, resulting in a denser texture. Gelato is typically flavored with fresh ingredients, such as fruits, nuts, and chocolate. Gelato has been enjoyed in Italy for centuries, with its origins dating back to the Renaissance.
4.4. Genoise: Sponge Cake
Genoise is a type of sponge cake originating from Italy, known for its light and airy texture. It is made with eggs, sugar, flour, and butter, and is often flavored with vanilla or lemon. Genoise is a versatile cake that can be used in a variety of desserts, such as layer cakes, trifles, and petit fours. Genoise is believed to have originated in Genoa, Italy, in the 18th century.
4.5. Gingerbread: Spiced Cookie
Gingerbread is a type of baked good flavored with ginger, cloves, nutmeg, and cinnamon. It can be made in a variety of forms, such as cookies, cakes, and houses. Gingerbread is often associated with the Christmas season, with gingerbread cookies and gingerbread houses being popular holiday treats. Gingerbread has been enjoyed for centuries, with its origins dating back to ancient Greece.
4.6. Graham Crackers: Sweet Biscuit
Graham crackers are a type of sweet biscuit originating from the United States, made from graham flour. They have a slightly sweet, nutty flavor and a coarse texture. Graham crackers are often used to make s’mores, pie crusts, and other desserts. Graham crackers were invented in the 19th century by Sylvester Graham, a Presbyterian minister who advocated for a vegetarian diet and healthy living.
These sweets that start with ‘G’ offer a delightful range of flavors and textures, perfect for satisfying any sweet tooth. At FOODS.EDU.VN, we offer detailed recipes and baking tips to help you create these delicious treats at home.
5. Drinks Beginning with G: From Cocktails to Festive Beverages
The letter ‘G’ unveils a wide array of beverages, offering options for every taste and occasion. From alcoholic spirits and classic cocktails to refreshing non-alcoholic options, these drinks provide a diverse selection.
5.1. Gin: A Juniper-Flavored Spirit
Gin is a distilled alcoholic beverage flavored primarily with juniper berries. It is made from a neutral grain spirit and a variety of botanicals, such as coriander, citrus peel, and angelica root. Gin is a versatile spirit that can be enjoyed on its own, in cocktails, or mixed with tonic water. Gin originated in the Netherlands in the 17th century as a medicinal drink. It gained popularity in England in the 18th century and has since become one of the world’s most popular spirits.
5.2. Gimlet: A Classic Cocktail
A gimlet is a cocktail made with gin, lime juice, and sugar. It is a simple yet refreshing cocktail that is perfect for warm weather. The gimlet is believed to have originated in the British Royal Navy in the 19th century. It was created as a way to prevent scurvy, as lime juice is a good source of vitamin C.
5.3. Ginger Beer: A Spicy Drink
Ginger beer is a non-alcoholic beverage flavored with ginger. It is typically made with ginger, sugar, and water, and is often carbonated. Ginger beer has a spicy, slightly sweet flavor that is both refreshing and invigorating. Ginger beer originated in England in the 18th century. It was originally made by fermenting ginger, sugar, and water, but today it is more commonly made with carbonated water and ginger flavoring.
5.4. Glogg: A Mulled Wine
Glogg is a mulled wine or spirit traditionally consumed during the Christmas season in Nordic countries. It is typically made with red wine, spices, such as cinnamon, cloves, and cardamom, and dried fruit, such as raisins and almonds. Glogg is served hot and is often garnished with orange slices and star anise. Glogg has been enjoyed in Nordic countries for centuries, with its origins dating back to the Middle Ages.
These drinks that start with ‘G’ offer a diverse range of flavors and experiences, perfect for any occasion. At foods.edu.vn, we provide detailed recipes and mixing tips to help you create these delicious beverages at home.
6. Fruits and Vegetables Starting with G: A Nutritional Rainbow
The letter ‘G’ brings forth a colorful assortment of fruits and vegetables, each offering unique flavors and nutritional benefits. From familiar favorites to exotic discoveries, these ingredients provide a foundation for a healthy and balanced diet.
6.1. Gala Apples: A Popular Choice
Gala apples are a popular variety of apple known for their sweet flavor, crisp texture, and attractive red and yellow striped skin. They are a versatile apple that can be eaten fresh, used in salads, or baked into pies and other desserts. Gala apples originated in New Zealand in the 1930s and have since become one of the world’s most popular apple varieties. In the United States, Gala apples are the highest selling variety, making them a staple in many households.
6.2. Grumichama Fruit: A Cherry-like Treat
Grumichama is a small, dark purple fruit native to Southern Brazil. It has a sweet, slightly acidic flavor that is similar to cherries or plums. Grumichama fruits can be eaten fresh or used to make jams, jellies, and preserves. The grumichama tree is an endangered species due to slow growth and low seed dispersal rates, making it a rare and valuable fruit.
6.3. Galia Melon: A Hybrid Delight
Galia melon is a hybrid melon created by crossing a cantaloupe and a honeydew melon. It has a green skin similar to a cantaloupe and a yellow-green flesh similar to a honeydew. Galia melons have a sweet, refreshing flavor and are a good source of vitamins A and C. Galia melons are a relatively new fruit, having been developed in Israel in the 1970s.
6.4. Green Soybeans: Edamame
Green soybeans, also known as edamame, are immature soybeans that are harvested while still green and tender. They are typically steamed or boiled and served with salt as a snack. Green soybeans are a good source of protein, fiber, and vitamins. Soybeans have been cultivated in Asia for thousands of years and are a staple of many Asian cuisines.
6.5. Golden Apple Fruit: Ambarella
Golden apple fruit, also known as ambarella, june plum, or cythere, is a tropical fruit native to Southeast Asia and the Pacific Islands. It has a golden-yellow skin and a slightly acidic, pineapple-like flavor. Golden apple fruits can be eaten fresh, pickled, or used to make jams, jellies, and drinks. This versatile fruit is enjoyed in various ways around the world, showcasing its adaptability in different culinary traditions.
6.6. Grapes: A Versatile Fruit
Grapes are a widely cultivated fruit, grown in many varieties and used for a variety of purposes, including eating fresh, making wine, and producing raisins and juice. Grapes have been cultivated for approximately 8000 years, with the first evidence of grape cultivation found in the Middle East. Today, the majority of the world’s grape harvest is used for making wine, highlighting the fruit’s significance in the wine industry.
6.7. Ginger: A Spicy Root
Ginger is a rhizome, or underground stem, used as a spice and flavoring agent in many cuisines around the world. It has a pungent, spicy flavor and a warm aroma. Ginger is used in both sweet and savory dishes, as well as in teas and other beverages. Ginger has been used for both culinary and medicinal purposes for centuries, with its origins dating back to ancient Asia.
6.8. Gooseberry: A Tart Berry
Gooseberries are small, tart berries native to Europe and Western Asia. They are often used to make pies, jams, jellies, and flavored drinks. Gooseberries are part of the same family as currants, sharing similar characteristics and culinary uses.
6.9. Gem Squash: A Tennis Ball-Sized Vegetable
Gem squash is a small, round squash with dark green skin, typically about the size of a tennis ball. It is believed to have been bred from wild squash varieties in Mexico and the US South. Gem squash can be baked, boiled, or steamed, and is often served with butter and seasonings.
6.10. Granadilla: A Passion Fruit Relative
Granadilla is a type of passion fruit with yellow skin and transparent flesh. It has a sweet, slightly acidic flavor and is often eaten fresh or used in juices and desserts. There are more than 200 types of passion fruit in the world, each with its own unique characteristics and flavor profile.
6.11. Green Apples: Sour Cooking Apples
Green apples are a variety of apple known for their tart flavor and crisp texture. They are often used as cooking apples, as their acidity helps to balance the sweetness of other ingredients. Green apples were first bred in Australia, showcasing the country’s contribution to apple cultivation.
6.12. Greek Figs: A Mediterranean Staple
Greek figs are a variety of fig cultivated in Greece, known for their sweet, rich flavor and soft texture. They can vary in color from blue-purple to yellow-green. Greece was one of the first places to cultivate figs, making them a significant part of Greek culinary heritage.
6.13. Golden Samphire: A Coastal Green
Golden samphire is a plant that grows on sea cliffs and salt marshes in Western and Southern Europe. Its leaves can be eaten raw or cooked, offering a unique salty and slightly bitter flavor.
6.14. Gac Fruit: A Southeast Asian Melon
Gac fruit is a type of melon grown in Southeast Asia and Northern Australia. It has a spiny, bright red exterior and seeds coated in a red membrane. Gac fruit is best enjoyed cooked in sweet and savory recipes, highlighting its versatility in Asian cuisine.
6.15. Gorham Pear: A Hybrid Pear
Gorham pear is a hybrid pear bred in New York, a mix between the Williams and Josephine de Malines varieties. It is distinguished by its round shape, lack of neck, and russet skin.
6.16. Greengage Fruit: A Plum Variety
Greengages are part of the plum family, smaller than regular plums and having green flesh. They offer a sweet and slightly tart flavor, making them a delightful fruit to enjoy fresh or in desserts.
6.17. Goumi: A Cherry-Like Berry
Goumi berries grow in China, Korea, and Japan. They resemble cherries in appearance and offer a citrussy sweet flavor when fully ripe.
6.18. Guarana: A Caffeinated Fruit
Guarana comes from the Brazilian rainforest and is used to make the popular soda ‘Guarana Antarctica’. It has a very high caffeine content, considerably higher than coffee.
6.19. Ground Cherry: Physalis
Ground cherry is the common name for physalis, small orange fruits in the same family as tomatoes. They are sweeter than tomatoes, though their flavor is still tart.
6.20. Galangal: A Ginger Relative
Galangal is related to ginger and turmeric, native to Southeast Asia and widely used in Indian, Thai, Malaysian, and Chinese dishes. It has many reported health benefits, from protecting against cancer to fighting infection.
6.21. Ground Plum: A North American Fruit
The ground plum grows in North America and was historically used by indigenous communities as food and medicine. The only edible part of the plant is the fruit, as the rest is poisonous.
6.22. Garden Peas: A Common Vegetable
Garden peas are the common kind that can be bought frozen in the supermarket. They are distinguished from other types of peas by the fact that only the pea is eaten, not the pod, as with snow peas.
6.23. Guava: A Tropical Fruit
Guava fruit has green skin, pink flesh, and a unique flavor. They are eaten widely across South and Central America and can be enjoyed raw, blended into drinks, or cooked into jams and jellies.
6.24. Green Bell Peppers: Unripe Peppers
Green peppers are bell peppers picked at their least ripe stage, with red peppers being the ripest. Peppers contain many compounds that support the immune system and protect against cardiovascular disease.
6.25. Garbanzo Beans: Chickpeas
Garbanzo beans, famously used to make hummus, are one of the earliest cultivated legumes. They are a main ingredient in much Middle Eastern and Mediterranean cooking.
6.26. Genip Fruit: Spanish Lime
This fruit is also known as Spanish lime, mamon, limoncillo, and many other names. It is eaten across South America, Central America, and the Caribbean, with green skin and a peach/orange flesh and a pit in the middle.
6.27. Garden Rocket: Arugula
Garden rocket, also known as arugula, has a pepper flavor and goes really well in a salad. It is also easy to grow at home.
6.28. Grand Nain Bananas: Common Bananas
These are the bananas typically bought at the store, the most widely eaten bananas in the world, popularized by the banana brand Chiquita. Around 50 billion of these bananas are consumed each year.
6.29. Garlic: A Flavorful Bulb
Garlic is one of the most popular vegetables for seasoning. Its pungent flavor is a vital base ingredient for dishes the world over and has been a staple food item in many cultures for thousands of years, even used by the Ancient Egyptians.
6.30. Governor’s Plum: Ramontchi
Governor’s plum fruit, or ramontchi, resemble cherries, being small berries with purple flesh. These fruit grow in Africa and Asia and are used to make jam and wine, as well as being eaten raw.
6.31. Guavaberry: A Vitamin C Source
This is not a type of guava, nor is it related to guava. Guavaberries are tiny berries from South and Central America, rich in Vitamin C. Dark-colored fruits contain more vitamin C than light-colored ones.
6.32. Garlic Chives: Garlic-Flavored Chives
Garlic chives look like chives and taste like garlic, a sweet combo used in Chinese and Japanese cuisine for the past 3000 years at least.
6.33. Grapefruit: A Sour Citrus
This sour fruit is widely enjoyed with crunchy sugar as a breakfast treat or blended into juices. It comes from the West Indies, a hybrid of an Indonesian citrus fruit and a sweet orange.
6.34. Gongura: A Leafy Vegetable
Gongura is a leafy vegetable grown in Fiji and India, a rich source of vitamins, iron, antioxidants, and folic acid. Red stemmed gongura plants taste more sour than the green stemmed kind.
6.35. Green Amaranth: A Spinach Alternative
Part of the amaranth family, the edible leaves of this plant are a good alternative to spinach, bitter when raw but mild and nutty once cooked.
6.36. Guanabana: Soursop
Soursop is a more popular anglicized name for this fruit. They are large and green with white flesh, said to taste like something between strawberries and apples, with the texture of a banana.
6.37. Gamboge: A Sour Fruit
The gamboge fruit is round, yellow, and has a sour but enjoyable flavor. Due to its sourness, it is used similarly to tamarind in Southeast Asia and can also be made into a drink.
6.38. Green Beans: String Beans
Green beans are the long, thin kind that are also known as French beans or string beans. They are actually the unripe fruit of the common bean and the main ingredient in a Green Bean Casserole.
6.39. Guar: A Vegetable with Industrial Uses
Guar is not commonly eaten as much as its gum is used for industrial purposes, such as making paper and textiles. Its leaves are edible, hence why it is counted as a vegetable.
6.40. Goji Berries: A Superfood
Goji berries are a certified superfood, chockablock with antioxidants and Vitamin A. They herald from Asia and have been used on the continent for thousands of years.
6.41. Green Onions: Scallions
Green onions are a great addition to a stir fry or salad, their sharp, spicy flavor adding a real kick. Green onions are just normal onions harvested early.
6.42. Green Anjou Pears: A Popular Pear Type
This is a popular type of pear, with an egg-like shape and a sweet flavor, thought to have originated in Belgium.
6.43. Good King Henry: A Weed Turned Vegetable
Long thought of as a weed, Good King Henry used to be a popular food stuff. Its leaves are edible and can be eaten like spinach. It does contain some oxalic acid, so those prone to rheumatism, arthritis,
