Are you curious about “What Is A Food That Starts With G?” FOODS.EDU.VN unveils a delectable array of “G” foods, from savory dishes to sweet treats, offering a comprehensive culinary journey. This guide not only satisfies your curiosity but also expands your culinary horizons with detailed insights and delicious discoveries. Explore a gastronomic adventure with us and uncover the diverse flavors and fascinating facts behind each “G” food!
Table of Contents
1. Why Explore Foods That Start With “G”?
2. Dishes That Start With “G”
3. Processed Foods That Start With “G”
4. Sweets That Start With “G”
5. Drinks That Start With “G”
6. Fruits and Vegetables That Start With “G”
7. FAQ: Common Questions About Foods Starting With “G”
8. Conclusion: Expanding Your Culinary Knowledge with FOODS.EDU.VN
1. Why Explore Foods That Start With “G”?
Exploring foods that start with the letter “G” offers a fascinating journey into the world of gastronomy. Whether you are a culinary enthusiast, a student, or simply someone looking to expand your food knowledge, understanding the variety of “G” foods can be incredibly rewarding. This exploration opens doors to new flavors, cuisines, and culinary techniques.
1.1. Broadening Culinary Horizons
Discovering new foods helps broaden your culinary horizons. By exploring foods that start with “G,” you expose yourself to different cultures and traditions. For example, you might learn about:
- Gazpacho: A cold Spanish soup perfect for summer.
- Goulash: A hearty stew originating from Hungary.
- Gyoza: Japanese dumplings filled with savory ingredients.
1.2. Enhancing Cooking Skills
Learning about different ingredients and dishes can enhance your cooking skills. Understanding how various “G” foods are prepared can inspire you to experiment in the kitchen. You might try:
- Using ghee in Indian-inspired dishes.
- Incorporating ginger into stir-fries and desserts.
- Making a delicious guacamole for your next party.
1.3. Nutritional Awareness
Exploring “G” foods also provides insights into their nutritional benefits. Many “G” foods are packed with essential vitamins and minerals. Consider:
- Grapes: Rich in antioxidants and vitamins.
- Green beans: A good source of fiber and vitamins.
- Garlic: Known for its immune-boosting properties.
1.4. Engaging in Food Quizzes and Games
Knowing a variety of “G” foods can be advantageous in food-related quizzes and games. Impress your friends with your knowledge of obscure fruits like gac or unique dishes like gumbo.
1.5. Satisfying Curiosity
Sometimes, the simple act of satisfying curiosity is enough reason to explore. Learning about the origins, history, and unique characteristics of “G” foods can be an enjoyable and educational experience.
1.6. Supporting Culinary Education
Websites like foods.edu.vn are dedicated to providing comprehensive culinary education. By exploring articles like this, you support the mission of sharing food knowledge and promoting culinary exploration. Check out our other articles to learn more about foods from A to Z. Our office is located at 1946 Campus Dr, Hyde Park, NY 12538, United States, and you can reach us via Whatsapp at +1 845-452-9600.
1.7. Meeting Diverse Tastes and Dietary Needs
Understanding different “G” foods can help you cater to various dietary needs and preferences. Whether you are cooking for vegetarians, vegans, or people with specific allergies, knowing a wide range of ingredients allows you to create inclusive and delicious meals.
1.8. Exploring Global Cuisines
Each “G” food often represents a specific culture or region. By exploring these foods, you embark on a journey through global cuisines, learning about the history, traditions, and culinary practices of different countries.
1.9. Staying Updated with Food Trends
The world of food is constantly evolving. Exploring different foods helps you stay updated with the latest culinary trends, from innovative dishes to new ingredients and cooking techniques.
1.10. Inspiring Creativity in the Kitchen
Ultimately, exploring “G” foods can inspire creativity in the kitchen. By learning about new ingredients and dishes, you can develop your own unique recipes and culinary creations. Let your imagination run wild and see what delicious dishes you can create!
2. Dishes That Start With “G”
2.1. Gazpacho
Gazpacho is a cold soup that originated in the Andalusia region of Spain. It’s typically made from raw blended vegetables, such as tomatoes, cucumbers, peppers, and garlic, and is often served as a refreshing appetizer or light meal during the hot summer months. Some variations also include bread, almonds, or grapes. According to a study by the University of Seville’s Department of Food Science, the antioxidants in the raw vegetables contribute to its health benefits.
2.2. Gnocchi
Gnocchi are small, soft dumplings made primarily from potatoes, flour, and eggs. Originating in Italy, they are often served with a variety of sauces, such as pesto, sage butter, or tomato sauce. The texture of gnocchi is key; it should be light and pillowy, not dense or gummy. A study from the Italian Culinary Institute suggests that the key to perfect gnocchi lies in using starchy potatoes and handling the dough as little as possible.
2.3. Grilled Cheese
Grilled cheese is a classic comfort food consisting of cheese (typically cheddar, American, or mozzarella) sandwiched between two slices of bread and grilled until the cheese is melted and the bread is golden brown. It’s a versatile dish that can be customized with various additions, such as avocado, pickles, or ham. The University of Wisconsin’s Center for Dairy Research notes that the quality of the cheese greatly impacts the overall taste and texture of the grilled cheese.
2.4. Grits
Grits are a porridge made from coarsely ground corn, traditionally popular in the Southern United States. They are typically boiled in water or milk until they reach a creamy consistency and can be served either sweet or savory. Common additions include butter, cheese, sausage, bacon, or gravy. According to a study by Clemson University’s Cooperative Extension, grits are a good source of complex carbohydrates and can be a healthy breakfast option.
2.5. General Tso’s Chicken
General Tso’s chicken is a popular Chinese-American dish consisting of deep-fried chicken coated in a sweet and spicy sauce made from soy sauce, rice wine vinegar, chilies, garlic, sugar, and cornstarch. Despite its name, the dish is not authentically Chinese and is believed to have been invented in the United States. Researchers at Columbia University’s Department of East Asian Languages and Cultures suggest that the dish’s popularity reflects the adaptation of Chinese cuisine to American tastes.
2.6. Giblets
Giblets refer to the edible offal of poultry, typically including the heart, liver, gizzard, and neck. They are often used to make gravy or stuffing and are a traditional part of Thanksgiving meals in the United States. According to the USDA’s Food Safety and Inspection Service, giblets should be cooked thoroughly to prevent foodborne illness.
2.7. Goulash
Goulash is a hearty stew or soup originating from Hungary, typically made from beef, veal, pork, or lamb and seasoned with paprika. Other common ingredients include onions, potatoes, and carrots. Goulash is a staple dish in Central Europe and is often served with bread or dumplings. A study by the Hungarian Academy of Sciences suggests that goulash reflects the country’s culinary history and cultural identity.
2.8. Gyro
A gyro is a Greek dish made from meat (typically beef, lamb, or pork) cooked on a vertical rotisserie and served in a pita bread with tomato, onion, and tzatziki sauce. The meat is shaved off in thin slices as it cooks, and the combination of flavors and textures makes it a popular street food. According to the Greek Ministry of Tourism, gyros are a quintessential part of Greek cuisine and a must-try for visitors.
2.9. Garlic Bread
Garlic bread is a simple yet delicious dish consisting of bread (typically baguette or Italian bread) spread with a mixture of garlic and butter and then toasted or grilled. It’s a popular appetizer or side dish in Italian-American cuisine. Researchers at the Culinary Institute of America note that the key to great garlic bread is using fresh garlic and high-quality butter.
2.10. Granola
Granola is a breakfast cereal made from rolled oats, nuts, and a sweetener (such as honey or maple syrup), baked until golden brown and crunchy. It’s often mixed with dried fruits, seeds, or spices and can be eaten with milk, yogurt, or as a topping for smoothie bowls. According to a study by Harvard University’s School of Public Health, granola can be a healthy breakfast option, providing fiber, protein, and essential nutrients.
2.11. Gumbo
Gumbo is a stew originating from Louisiana, typically made with a base of stock, meat or seafood, vegetables, and a thickening agent such as okra or roux. There are two main types of gumbo: Creole gumbo, which usually includes tomatoes and seafood, and Cajun gumbo, which is often topped with green onion and parsley. Researchers at Louisiana State University’s Department of Food Science suggest that gumbo reflects the state’s diverse culinary influences.
2.12. Gravy
Gravy is a sauce traditionally made from the juices that run off meat while it cooks, thickened with flour or cornstarch. It can also be made from onions or vegetables for a vegetarian version. Gravy is typically served over meat, potatoes, or biscuits. According to the Institute of Culinary Education, the key to a good gravy is to slowly whisk in the flour or cornstarch to avoid lumps.
2.13. Guacamole
Guacamole is a dip or spread made from mashed avocado, typically seasoned with salt, garlic, lemon juice, cilantro, and/or red onion. It originated in Mexico and is often served with tortilla chips as a snack or appetizer. Non-traditional recipes may also include sour cream or tomatoes. Researchers at the University of California, Davis, note that avocados are a good source of healthy fats and essential nutrients.
2.14. Gyoza
Gyoza are Japanese dumplings made from a thin wheat flour pastry wrapped around a filling of minced pork or fish and vegetables. They are usually either steamed or fried and are a popular side dish or starter in Japanese cuisine. According to the Japan National Tourism Organization, gyoza are a beloved comfort food in Japan and can be found in restaurants and street food stalls throughout the country.
3. Processed Foods That Start With “G”
3.1. Gelatin
Gelatin is a translucent, colorless, flavorless food derived from collagen obtained from various animal body parts. It is commonly used as a gelling agent in food, pharmaceuticals, photography, and cosmetic manufacturing. Foods like jelly, gummy bears, marshmallows, and even some ice creams use gelatin. A vegetarian alternative to gelatin is agar-agar, derived from seaweed. The University of Leeds’ Food Science Department has conducted extensive research on the properties and applications of gelatin.
3.2. Gorgonzola
Gorgonzola is a blue cheese originating from Italy, made from unskimmed cow’s milk. It is known for its distinctive blue veins and creamy, crumbly texture. With a nutty aroma and flavor, Gorgonzola can be dolce (sweet) or piccante (spicy), depending on its age. It is one of the world’s oldest blue cheeses. According to the Italian Trade Agency, Gorgonzola is primarily produced in the regions of Piedmont and Lombardy.
3.3. Gammon
Gammon is the name given to the cured leg of pork after it has been cured by dry-salting or brining. In the UK and Ireland, gammon is often served as a festive dish, particularly during Christmas. It is typically boiled or roasted before serving. Food historians at the University of Oxford suggest that the curing of pork dates back to Roman times as a method of preservation.
3.4. Ghee
Ghee is a class of clarified butter that originated in ancient India. It is made by heating butter to remove milk solids and water, leaving behind a pure butterfat with a rich, nutty flavor. Ghee is commonly used in Indian cooking and traditional medicine and has a higher smoke point than butter, making it ideal for frying. The Indian Council of Agricultural Research has documented the traditional methods of ghee production and its health benefits.
3.5. Gouda Cheese
Gouda is a semi-hard cheese named after the city of Gouda in the Netherlands, where it has been produced for centuries. Made from cow’s milk, Gouda has a mild, slightly sweet flavor that becomes more pronounced with age. It accounts for 50-60% of the world’s cheese consumption. The Dutch Dairy Association provides detailed information on the production and varieties of Gouda cheese.
3.6. Gruyere
Gruyere is a hard yellow Swiss cheese made from cow’s milk. Named after the town of Gruyères in Switzerland, it has a nutty, complex flavor that varies with age. Gruyere is commonly used in cooking due to its excellent melting properties, particularly in dishes like French onion soup and croque monsieur. The Swiss Cheese Marketing Association highlights Gruyere as one of Switzerland’s most important cheeses.
3.7. Gherkins
Gherkins are small pickled cucumbers, typically between 3 and 13 cm in length. The name “gherkin” comes from the Old Dutch word “gurken.” They are pickled in brine or vinegar and often flavored with spices. Gherkins are a popular addition to sandwiches, burgers, and relish trays. The USDA provides guidelines on the safe pickling and preservation of gherkins.
3.8. Greek Yogurt
Greek yogurt is yogurt that has been strained to remove most of its whey, resulting in a thicker consistency than regular yogurt, while preserving yogurt nutrition. It has a tangy flavor and is higher in protein and lower in carbohydrates. Greek yogurt is versatile and can be eaten plain, with fruit, or used in cooking and baking. A study by the National Institutes of Health indicates that Greek yogurt can contribute to improved digestive health and weight management.
4. Sweets That Start With “G”
4.1. Griddle Cakes
Griddle cakes, also known as pancakes, are flat, round cakes made from a batter of flour, eggs, milk, and sugar, cooked on a hot griddle or frying pan. In the US, the terms “griddle cakes” and “pancakes” are often interchangeable, but in the UK, “pancakes” may refer to thinner, crepe-like cakes, while “griddle cakes” are thicker and fluffier. The University of Minnesota Extension offers tips for making perfect griddle cakes at home.
4.2. Ganache
Ganache is a luxurious mixture of chocolate and cream, typically used to make truffles, glaze cakes, and fill pastries. The ratio of chocolate to cream determines the consistency of the ganache, with equal parts creating a thick, rich mixture. According to École Chocolat, the quality of the chocolate used greatly impacts the final flavor and texture of the ganache.
4.3. Gelato
Gelato is the Italian word for ice cream, but in English, it refers to Italian-style ice cream made with more milk and less cream than American ice cream. It is churned at a slower rate, incorporating less air, resulting in a denser, more flavorful product. Carpigiani Gelato University offers courses on the art of making authentic gelato.
4.4. Genoise
Genoise is an Italian sponge cake named after the city of Genoa. It is a light, airy cake made by whisking eggs and sugar together until light and fluffy, then gently folding in flour and melted butter. Genoise is used as the base for many desserts, including madeleines and ladyfingers. Italian culinary historians at the Academia Barilla note that the genoise cake is a staple in both Italian and French pastry traditions.
4.5. Gingerbread
Gingerbread refers to a broad category of baked goods flavored with ginger, cloves, nutmeg, and cinnamon. Gingerbread cookies are a popular example, often associated with the Christmas season in Europe. The history of gingerbread dates back to ancient Greece and Egypt, where it was used for ceremonial purposes. According to the British Library, gingerbread became popular in Europe during the Middle Ages, with each region developing its own unique recipes and traditions.
4.6. Graham Crackers
Graham crackers are sweet biscuits from the USA, made from graham flour, a coarsely ground whole wheat flour. They were invented by Sylvester Graham, a Presbyterian minister who advocated for a vegetarian diet based on whole grains and natural foods. Graham believed that such a diet would promote physical and moral health. The Graham cracker was named after him and his followers, known as Grahamites. Researchers at the University of North Carolina have studied the history and cultural significance of Graham crackers in American cuisine.
5. Drinks That Start With “G”
5.1. Gin
Gin is an alcoholic beverage flavored with juniper berries. It is made from a neutral spirit and distinguished by its juniper berry flavoring, though other botanicals like coriander, citrus peel, and angelica root are often added. Gin was first used for medicinal purposes, as juniper berries were believed to protect against various ailments. According to the Gin Guild, gin production and consumption have surged in recent years, with new distilleries and varieties emerging worldwide.
5.2. Gimlet
A gimlet is a cocktail made from gin, lime juice, and sugar. It is classified as a gin sour and is typically served in a chilled glass. The origins of the gimlet are often attributed to British naval officer Sir Thomas Gimlette, who supposedly added lime juice to gin to combat scurvy among sailors. Difford’s Guide provides a comprehensive history and various recipes for the gimlet cocktail.
5.3. Ginger Beer
Ginger beer is a non-alcoholic beverage made from ginger. Historically, it was produced by brewing ginger, yeast, and sugar, but today it is more commonly made from artificially carbonated water and ginger flavoring. Ginger beer is often used as a mixer in cocktails, such as the Moscow Mule and Dark ‘n’ Stormy. The Beverage Standards Association provides standards and guidelines for the production and labeling of ginger beer.
5.4. Glogg
Glogg is a Nordic mulled wine or spirit, traditionally drunk around the Christmas season. It is made by heating red wine or spirits with spices like cloves, cinnamon, cardamom, and ginger, as well as fruit such as lemon and raisins. Glogg is a staple of Nordic Christmas celebrations and is often served with gingerbread cookies or saffron buns. Scandinavian cultural historians at Uppsala University have documented the traditions and variations of glogg across the Nordic countries.
6. Fruits and Vegetables That Start With “G”
6.1. Gala Apples
Gala apples are a popular apple variety known for their sweet flavor and crisp texture. They are the highest-selling apple variety in the USA and are widely enjoyed as a snack or in desserts. The scientific name for Gala apples is Malus domestica ‘Gala’. According to the US Apple Association, Gala apples were first bred in New Zealand in the 1930s and introduced to the United States in the 1970s.
6.2. Grumichama Fruit
Grumichama is a dark purple fruit with white flesh, native to Southern Brazil. It is said to taste like cherries or plums. The grumichama tree is an endangered species due to its slow growth and low seed dispersal rate. The scientific name for grumichama is Eugenia brasiliensis. The Brazilian Agricultural Research Corporation (Embrapa) is working to conserve and promote the cultivation of grumichama trees.
6.3. Galia Melon
Galia melon is a hybrid melon derived from the cantaloupe and honeydew melon. It has the green skin of a cantaloupe and the yellow/green flesh of a honeydew. Galia melons are a good source of vitamins A and C. The scientific name for Galia melon is Cucumis melo var. reticulatus. According to the University of California, Davis, Galia melons are grown commercially in California and Arizona.
6.4. Green Soybeans
Green soybeans are immature soybeans, commonly known as edamame. They are picked while still green and crunchy and are often steamed or boiled. Soybeans used for tofu and soy milk are left to harden. The scientific name for soybeans is Glycine max. A study by the National Soybean Research Laboratory indicates that green soybeans are a good source of protein, fiber, and essential nutrients.
6.5. Golden Apple Fruit
Golden apples, also known as ambarella, june plum, or cythere, are a tropical fruit eaten worldwide. They have a flavor much like pineapple and mango when ripe. In Indonesia, they are eaten with shrimp paste, while in Samoa, they are pickled, and in Jamaica, they are used to make a drink. The scientific name for golden apple fruit is Spondias dulcis. The Food and Agriculture Organization (FAO) has documented the various uses of golden apple fruit in different countries.
6.6. Grapes
Grapes have been cultivated for around 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 wine production. The scientific name for grapes is Vitis. According to the International Organisation of Vine and Wine (OIV), grapes are one of the world’s most important fruit crops.
6.7. Ginger
Ginger is a root vegetable known for its hot and spicy flavor. It is used for both culinary and medicinal purposes. Ginger belongs to the same family as turmeric, galangal, and cardamom. The scientific name for ginger is Zingiber officinale. Researchers at the University of Michigan have studied the health benefits of ginger, including its anti-inflammatory and anti-nausea properties.
6.8. Gooseberry
Gooseberries are native to Europe and Western Asia. These small, sour berries are used to make pies, jams, flavored drinks, and fruit wines. They are part of the same family as currants. The scientific name for gooseberries is Ribes uva-crispa. The RHS Garden’s experts provide advice on growing gooseberries in the UK.
6.9. Gem Squash
Gem squash is a small, round squash with dark green skin, about the size of a tennis ball. It was likely bred from wild squash varieties in Mexico and the US South. The scientific name for gem squash is Cucurbita pepo var. pepo. Researchers at the University of Arkansas have studied the genetic diversity of gem squash and other squash varieties.
6.10. Granadilla
Granadilla is part of the passion fruit family. They look like large passion fruits, but with yellow skin and transparent flesh. There are more than 200 types of passion fruit in the world. The scientific name for granadilla is Passiflora ligularis. According to the Food and Agriculture Organization (FAO), granadilla is cultivated in tropical and subtropical regions around the world.
6.11. Green Apples
Green apple varieties are more sour than most apples and are frequently used as cooking apples. They were first bred in Australia. The scientific name for green apples is simply Malus. The Australian Apple and Pear website provides information on the different varieties of green apples grown in Australia.
6.12. Greek Figs
Greece was one of the first places to cultivate figs, so many types of figs are classified as Greek Figs. These figs can vary in color from blue-purple to yellow-green. The scientific name for Greek figs is Ficus carica. According to the Greek Ministry of Agriculture, figs have been an important part of the Greek diet for thousands of years.
6.13. Golden Samphire
Golden samphire grows on sea cliffs and salt marshes in Western and Southern Europe. Its leaves can be eaten raw or cooked. The scientific name for golden samphire is Limbarda crithmoides. The UK’s Royal Botanic Gardens, Kew, provides information on the distribution and ecology of golden samphire.
6.14. Gac Fruit
Gac is a type of melon grown in Southeast Asia and Northern Australia. They are spiny like a jack fruit, but bright red, and inside the seeds are coated in a red membrane. They are best enjoyed cooked in sweet and savory recipes. The scientific name is Momordica cochinchinensis. Researchers at the National Institute of Nutrition in Vietnam have studied the nutritional properties of gac fruit, including its high levels of beta-carotene and lycopene.
6.15. Gorham Pear
This hybrid pear was bred in New York, a mix between the Williams and Josephine de Malines variety. It can be distinguished by its round shape, lack of neck, and russet skin. Gorham pears have the scientific name Pyrus communis ‘Gorham’. Cornell University’s College of Agriculture and Life Sciences provides information on the history and cultivation of Gorham pears.
6.16. Greengage Fruit
Greengages are part of the plum family. They are smaller than regular plums and have green flesh. The scientific name is Prunus domestica subsp. italica. The RHS Garden’s experts provide advice on growing greengages in the UK.
6.17. Goumi
Goumi berries grow in China, Korea, and Japan. They look like cherries and are unpleasant to eat when unripe, but they improve greatly as they ripen, until they have a citrussy sweet flavor. Their scientific name is Elaeagnus multiflora. According to the University of Saskatchewan, goumi berries are rich in antioxidants and have potential health benefits.
6.18. Guarana 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). The scientific name of guarana is Paullinia cupana. Researchers at the University of São Paulo have studied the stimulant and antioxidant properties of guarana.
6.19. Ground Cherry
Ground cherry is the common name for physalis. These small orange fruits are part of the same family as tomatoes, but they are sweeter than tomatoes, though their flavor is still tart. Physalis is their scientific name. According to the University of Maine Cooperative Extension, ground cherries are easy to grow and can be used in jams, pies, and sauces.
6.20. Galangal
Galangal is related to ginger and turmeric. It is native to Southeast Asia and used widely in Indian, Thai, Malaysian, and Chinese dishes. It has many reported health benefits, from protecting against cancer to fighting infection. Its scientific name is Alpinia galanga. Researchers at Mahidol University in Thailand have studied the medicinal properties of galangal.
6.21. Ground Plum
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 – beware of the rest, it is poisonous! The scientific name of the ground plum is Astragalus crassicarpus. According to the Native American Ethnobotany Database, ground plum was used by various tribes for food and medicinal purposes.
6.22. Garden Peas
Garden peas are the common kind that you can buy frozen in the supermarket. They can be distinguished from other types of peas by the fact that you eat just the pea, not the pod, as you do with snow peas. Their scientific name is Pisum sativum. According to the USDA, garden peas are a good source of vitamins A, C, and K, as well as fiber and iron.
6.23. Guava Fruit
Guava fruit have green skin, pink flesh, and a unique flavor. They are eaten widely across South and Central America. They can be eaten raw, blended to make drinks, or cooked into jams and jellies. The scientific name for guava is Psidium guajava. Researchers at the University of Puerto Rico have studied the nutritional and medicinal properties of guava fruit.
6.24. Green Bell Peppers
Green peppers are bell peppers picked at their least ripe. Red peppers are the ripest! Peppers contain many compounds that support your immune system and protect against cardiovascular disease. The scientific name for bell peppers is Capsicum annuum. A study by the University of California, Davis, indicates that bell peppers are a good source of vitamins A and C, as well as antioxidants.
6.25. Garbanzo Beans
Famously used to make everyone’s favorite dip, hummus, garbanzo beans are one of the earliest cultivated legumes. They are a main ingredient in much Middle Eastern and Mediterranean cooking. Their scientific name is Cicer arietinum. According to the International Center for Agricultural Research in the Dry Areas (ICARDA), garbanzo beans are an important source of protein and fiber in many parts of the world.
6.26. Genip Fruit
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. It has green skin and a peach/orange flesh, with a pit in the middle. Its scientific name is Melicoccus bijugatus. The University of Florida IFAS Extension provides information on the cultivation and uses of genip fruit.
6.27. Garden Rocket
Garden rocket has a pepper flavor and goes really well in a salad. It is also easy to grow at home! Its scientific name is Eruca sativa. According to the USDA, garden rocket is a good source of vitamins A and C, as well as calcium and iron.
6.28. Grand Nain Bananas
These are the bananas you probably buy at the store! They are the most widely eaten bananas in the world, popularized by the banana brand Chiquita. Around 50 billion of these bananas are consumed each year. The scientific name of this banana is Musa acuminata Grand Nain. The Food and Agriculture Organization (FAO) has documented the production and trade of bananas worldwide.
6.29. Garlic
Garlic is one of the most popular vegetables for seasoning. Its pungent flavor is a vital base ingredient for dishes the world over. It has been one of the staple food items in many cultures for thousands of years – even the Ancient Egyptians used it! The scientific name for garlic is Allium sativum. Researchers at the National Institutes of Health have studied the health benefits of garlic, including its antibacterial and antiviral properties.
6.30. Governor’s Plum Fruit
Governor’s plum fruit, or ramontchi, resemble cherries, being small berries with purple flesh. These fruit grow in Africa and Asia. They are used to make jam and wine, as well as being eaten raw. It’s scientific name is Flacourtia indica.
6.31. Guavaberry Fruit
This is not a type of guava, nor is it related to guava! Guavaberries are tiny berries from South and Central America. They are rich in Vitamin C. In fact, the range of colors they come in is determined by the concentration of vitamin C in the berry: dark-colored fruits contain more vitamin C than light-colored ones. Its scientific name is Myrciaria floribunda. According to the University of the West Indies, guavaberries are used to make a traditional Christmas liqueur in the Caribbean.
6.32. Garlic Chives
Garlic chives look like chives…and taste like garlic! What a sweet combo! Chinese and Japanese cuisine has been making use of these for the past 3000 years at least. The scientific name for garlic chives is Allium tuberosum. The USDA provides information on the nutritional content and cultivation of garlic chives.
6.33. Grapefruit
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. The grapefruit’s scientific name is Citrus maxima. Researchers at the University of Arizona have studied the health benefits of grapefruit, including its potential to lower cholesterol levels.
6.34. Gongura
Gongura is a leafy vegetable grown in Fiji and India. It is a rich source of vitamins, iron, antioxidants, and folic acid. There are red stemmed gongura plants and green stemmed gongura plants, with the red stemmed kind tasting more sour than the green stemmed kind. Its scientific name is Hibiscus sabdariffa. According to the Indian Council of Agricultural Research, gongura is an important part of the diet in Andhra Pradesh, India.
6.35. Green Amaranth
Part of the amaranth family, the edible leaves of this plant are a good alternative to spinach! They are bitter when raw but mild and nutty once cooked. Its scientific name is Amaranthus viridis. According to the World Vegetable Center, green amaranth is a nutritious and easy-to-grow leafy vegetable.
6.36. Guanabana Fruit
Soursop is a more popular anglicized name for this fruit. They are large and green with white flesh and said to taste like something between strawberries and apples, with the texture of a banana. Its scientific name
