Gorgonzola cheese, granola, ginger, gnocchi… it’s a bit like Julie Andrews and her list of favorite things, except we’re talking favorite foods. Are any of your favorites here? You might be addicted to gingerbread, or have a hankering for gateau. You’ll be surprised by how many of these get you in the mood for snacking. And there are plenty of international options in this list of 30 foods that start with G. From gyros to goulash, and guacamole to gai lan, every corner of the globe is covered! If you need ideas on what to cook tonight, these G foods should spark your culinary creativity.
30 Foods That Start With The Letter G
1. Garlic
Garlic goes into everything in our house (the neighbors once complained about the smell). I’ve no regrets on that front though since this pungent plant, a member of the onion family, is both delicious and extremely healthy. Fighting off a cold? Drop a couple of cloves into a rich broth for an immunity-boosting soup. Garlic is at its most nutritious when crushed. This releases the compound allicin, which is a potent disease-fighter and can protect heart health.
2. Grapes
Grapes give us wine, and are therefore, the best fruit. Technically an edible berry, these juicy snacks grow in clusters and were first cultivated in the Middle East. Although most are familiar with the red and green varieties, grapes actually come in a whole rainbow of colors. Look out for blue, yellow, orange, or pink varieties for a fresh take on an old favorite.
3. Grapefruit
Grapefruits are a subtropical citrus that’s slightly sweet, slightly sour, and very healthy. Low in sugar but high in fibre and vitamins A and C, grapefruits are a healthy addition to the breakfast table. They can be cut into segments and eaten raw, or juiced for a refreshing beverage that’ll put a spring in your step.
4. Green Peppers
Green bell peppers are basically the under-ripe version of the bright yellow and orange kind you see in your local grocery store. Less sweet than its colorful cousins, the green pepper is a good choice for more savory dishes. Crunchy and refreshing when raw, the pepper acquires a more neutral flavor when cooked so works well in spicy, flavorful meals. Toss it into a stir-fry or serve in a salad, this vitamin C-rich veggie deserves a lot of love.
5. Guava
Popular in its native Caribbean, guava is a pink-fleshed fruit with a floral taste. If you’re heading down to The Bahamas any time soon, be sure to try guava duff. This rich dish, the country’s signature dessert, is a bread pudding made with chunks of sweet guava. Served with a creamy rum sauce, it’s an irresistible island treat.
6. Green Onions
Also known as spring onions, green onions come into season at the start of the summer when the delicate shoots are at their most flavorful. They’re generally used as a garnish – sprinkled over salads, added to marinades, or blended into dips for a subtle hint of onion.
7. Green Tomatoes
Green tomatoes aren’t a type of tomato, they’re just tomatoes that haven’t ripened. Don’t expect these to taste like red tomatoes, they’re a very different animal. Firm and acidic, green tomatoes are best cooked. If you really want to try them at their best, fry them up southern-style. Dusted in cornmeal and fried in bacon fat until golden and crispy, you’ll pick green over red any day.
8. Ginger
Ginger root is one of the most versatile flavorings, and it’s very popular with both chefs and traditional healers all over the world. Steeped in tea, ginger is used in Chinese medicine for digestive complaints. It’s also added to aromatic stir-fries, curries, and spicy pastes – providing a unique sweet and spicy flavor.
9. Gorgonzola Cheese
Gorgonzola is not for the faint-hearted. You have to be a committed cheese fan to really appreciate this crumbly blue cheese. Tangy, sour, and salty, gorgonzola is a world away from mild cheddar. It’s mainly produced in Italy, where it lends its unique taste to salads, pasta dishes, pizza, and creamy dressings.
10. Granola
The ultimate breakfast food, granola gets you ready for the day with a crunchy, satisfying blend of nuts and grains. Usually made with rolled oats, toasted nuts and honey, granola is an anything-goes kind of dish. Add raisins or other dried fruit for more nutrition. If you’re feeling decadent, a few chocolate chips in the mix can go a long way.
11. Gyro
Gyro comes from the Greek word “to spin.” In this case, spinning meat. Seasoned pork, beef, or lamb is slow-cooked on a rotating skewer until it’s beautifully tender. Then it’s sheared off in wafer-thin slices and put in a floury pita along with lettuce, veggies, tomato, parsley, and plenty of creamy tzatziki sauce. The meat may be slow-cooked, but this is fast food at its finest.
12. Goulash
Goulash is a meaty stew originating from Hungary, but it’s popular all over Europe. A rich tomato broth provides the base for this hearty meal, which is traditionally made with beef. Flavored with paprika and other spices, goulash is just the ticket for keeping out those cold European winter nights.
13. Gingerbread
Ginger adds a delicious spicy sweetness to baked goods, making for a moist, delicious tea time snack or dessert. Gingerbread is a favorite around holiday time, with some enterprising cooks building their own gingerbread houses, making gingerbread cookies, or even gingerbread ice cream (yes, that’s a thing).
14. Gravy
Roast dinners just aren’t the same without lashings of dark, delicious gravy piled on top. A thick sauce, seasoned with herbs, and usually made from the drippings of whichever meat or bird you happen to be roasting, gravy is a must-have side for many meals.
15. Gazpacho
If cold soup sounds like the least appetizing thing you can eat, you haven’t had a good gazpacho. This warm-weather soup comes from the south of Spain and is made from flavorful summer veggies – cucumber, tomatoes, peppers, and onions. Serve with crusty bread for an easy-but-impressive vegetarian brunch during the dog days of July and August.
16. Guacamole
Everyone has their own guacamole recipe. Some add jalapenos to give the creamy dip a spicy bite. Others like extra garlic for a deeper flavor. Of course, you can always just keep it simple. Mash together avocado, garlic, sour cream, spring onion, and lime. Serve with tortilla chips or tacos. Eat. Enjoy. Go back for more.
17. Ghee
A staple of Indian cooking, ghee is clarified butter (i.e butter with the milk solids removed). Ghee is richer, creamer, and a more vivid yellow than ordinary butter. It also has a lovely nutty taste that works well in curries or brushed over warm naan.
18. Gelatin
Gelatin is a gelling agent, usually derived from animal collagen. It’s the secret ingredient that makes jams and jellies hold together. Flavorless and colorless, you won’t know gelatin is there, but you’ll notice it in the firm texture of jellied candies and desserts.
19. Gouda Cheese
A mild Dutch cheese made from cow’s milk, gouda is one of the most popular cheeses on the market. Young gouda has a slight sweet taste and a creamy texture. Mature gouda is more flavorful with nutty notes and a buttery mouth-feel. Use more mature varieties in cooking as they’re more likely to hold their flavor.
20. Ghost Peppers
Ghost peppers are a hybrid chili, grown in India. One of the hotter varieties, ghost peppers deserve their scary name. These bad boys are about 200 times hotter than a jalapeno, according to the Scoville scale, which rates spiciness. They’re so hot, in fact, that they can kill. The Indian army has weaponized these powerful plants to create a ghost pepper grenade, which is exactly as terrifying as it sounds.
21. Gai Lan
Gai lan is a type of Chinese broccoli, enjoyed in stir-fries or as a simple green side. Bitter and darker than conventional broccoli, this Asian cultivar is delicious pan-fried with ginger and garlic. Cross gai lan with traditional broccoli and you get broccolini, a thin-stemmed, leafy version of the veg.
22. Greek Salad
Made with olives, feta cheese, tomatoes, cucumbers, and bell pepper, Greek salad showcases the best freshest flavors of the Mediterranean. It’s a deliciously refreshing and nutritious summer salad. Traditionally enjoyed as a Greek-style farmer’s lunch, you don’t have to plow the fields to enjoy this light but satisfying classic.
23. Grits
Popular in the southern states, grits are a type of porridge made by boiling cornmeal. They’re often served as a breakfast side, along with bacon and eggs, or with shrimp for a filling dinner.
24. Gummy Bears
If gummy bears didn’t feature heavily in your childhood, you missed out. These colorful candies, shaped like tiny bears, are juicy, fruity, and very addictive. One of the very first fruit gums on the market, gummy bears gave rise to a lot of spin-off sweets. Now you can get vegetarian gummy bears, sour gummy bears, and even gummy bears loaded with multivitamins.
25. Garbanzo Beans
It’s always handy to have a can of garbanzo beans in the pantry. These versatile legumes, also known as chickpeas, are the bedrock of many delicious dishes. From curries to falafel, their meaty texture and neutral taste are perfect for adding depth to spicy meals. Chickpeas can also be mashed into a cumin-scented paste for delicious, healthy hummus.
26. Gateau
Gateau is basically any kind of cake, but has become known as those really fancy types with lots of layers stuffed with creamy goodness. It comes from the French (of course), who make dessert an art form. Gateau might take a bit more work than your average sponge, but it’s definitely worth it if you want to wow a crowd or impress your mother-in-law.
27. Gnocchi
Gnocchi are Italian dumplings, usually served with delicious sauce and loaded with parmesan. Generally made from flour, eggs, cheese, and potato, gnocchi creators have gotten a bit more inventive in recent years. You can now find recipes for sweet potato gnocchi, sausage gnocchi, and even fruit-filled dessert gnocchi.
28. Graham Crackers
Graham crackers are the quintessential American crackers. Rumor has it these sweet crackers were first produced at the turn of the century, hitting shelves around 1880. Nowadays, they’re a crucial ingredient in campsite s’mores, festive cheesecakes, and sweet pie crusts.
29. Granny Smith Apples
Granny Smiths, which come from Australia, were named after botanist Maria Ann Smith. What she thought of being immortalized as a granny is lost to history, but she’d probably be proud that her apple is now one of the most widely sold varieties. Tart and firm, Granny Smiths work well in dishes like crumbles and crisps. They’re a good baking apple but not overly sweet, so don’t skip the sugar!
30. Granola Potatoes
Confusing, granola potatoes have nothing to do with the crumbly breakfast food. They’re actually a German variety that’s particularly popular due to their mild flavor, adaptability, and high yield. In 2014 Germany declared granolas the ‘Potato of the Year,’ which is a little grandiose if you ask me, but they do things differently over there.
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