Foods Beginning with G, Part 2 Quiz

Answer: Galliano

Galliano liqueur was created in 1896 in Tuscany by Arturo Vaccari. The yellow vanilla and anise flavoured liqueur was named after Giuseppe Galliano who was a military hero of the First Italo-Ethiopian War. The Italian name of the product is "Liquore Galliano L'Autentico".

It is consumed neat as an aperitif and is an essential ingredient in cocktails such as the Harvey Wallbanger. The liqueur is made by infusing neutral alcohol with star anise (for its liquorice flavour), vanilla bean, juniper berries, mint and other herbs and spices.

It is sweetened with sugar. The liqueur is distributed worldwide in a very distinctive very tall bottle shaped like an Ancient Roman column.

Answer: garam masala

There is no such thing as "curry powder" in East Indian cookery. There are, however, myriad mixtures of ground spices ("masalas") used to flavour food. Garam masala is a near-universal compound although its precise ingredients and proportions are the subject of intense debate. A typical recipe includes bay leaf, cardamom, chili, cinnamon or cassia bark, cloves, coriander, cumin, fennel seed, mace, and peppercorns. The spices are first carefully toasted and then ground together. (Cook's note: I add the smallest bit of star anise to mine to good effect.)

Answer: garlic chives

Garlic chives (Allium tuberosum) is also called Oriental garlic, Asian chive, Chinese chive, wild garlic, gáu choi, kuichai, buchu, and nira. They are native to Asia but grow aggressively (some would say invasively) around the world. The green stalk growing from a bulb tastes of garlic in the same way that chives taste of onion.

They are used as an herb, a pickle or a flavourant to breads and dumplings. Thin garlic-chive pancakes are a treat.

Answer: gin

The earliest records of the manufacture of gin are in 11th century Italy where it was made as a medicine. The Dutch version jenever is reported in the 13th century. The modern English word "gin" derives from the French word and a Latin word, both of which refer to juniper berries (Juniperus communis), with which gin is flavoured.

In addition, modern gin is also flavoured with flowers, herbs, fruits and spices. The two most commonly known drinks based on gin are the martini (gin and dry vermouth) and the G&T (gin and tonic) in which gin is mixed with sparkling quinine water.

Answer: gochujang

Korean cooks compound gochujang by mixing gochujaru (dried red chili powder) with finely-ground glutinous rice, fermented soy-bean powder, barley malt powder and a bit of salt. An annual festival to celebrate this condiment/ingredient is held in Gochujang Village, Sunchange County, North Jeolla Province in South Korea. Chili peppers arrived in Korea from the Americas in the 16th century.

The Korean palate, already accustomed to hot and spicy foods, accepted chili peppers quickly in their cuisine.

The dark-red fragrant paste is used in stew (jjigae), as a meat marinade (bulgogi), and in bibimbap.

Answer: Gouda

The Dutch have been making Gouda cheese since at least the 12th century (and probably before that). Today, cheese called Gouda is made elsewhere using the Dutch methods and labeled Gouda as the name is not protected. The name in Dutch is "Goudse kaas" which means "cheese from Gouda". Gouda is a city in South Holland.

There is considerable variation in the taste of Gouda from very mild youngest cheese to the sweet tangy two-year-aged. Many people who are lactose intolerant have no difficulty digesting Gouda cheese.

Answer: grape leaves

Grape leaves have been used to wrap mixtures of meat, grains and vegetables for many centuries around the Mediterranean, Balkans, and Middle East. The famous Greek dish dolmadakia is an example. The grape leaves may be fresh, in which case they are normally blanched before use, or preserved in jars.

Answer: green beans

The problem with green beans (Phaseolus vulgaris) is that so many cultures call them different things: green beans, French beans, string beans, snap beans, haricot vert, Baguio beans or habichuelas. These are distinguished (generally) from runner beans, yardlong beans and hyacinth beans.

The difference between green beans and so many other beans is that they are eaten immature, pod and all. Cooks may steam them, boil them or stir-fry them. The Japanese batter and deep-fry them in tempura. They are integral to some soups and stews. Home-canned pickled green beans are a delicacy. Green-bean casserole (the one made with canned cream of mushroom soup and canned French-fried onions) is an indispensable element in many American Thanksgiving dinners.

Answer: grouper

Numerous fish are called groupers (including some sea bass). The name grouper is derived from the Portuguese word "garoupa" was probably derived from a Tupi Indian name for one of these fish. In Oceania, several fish are called "groper" which includes some fish known elsewhere as "grouper. Groupers are both wild-caught and farmed.

It is not unusual to see them sold live, especially in Asian markets. The flesh is white, flaky and mild. The skin is strongly flavoured and is best discarded. The fish dries out easily so it must be cooked quickly and preferably basted.

Answer: guacamole

The English word guacamole is taken straight from the Spanish who borrowed (and modified) it from the Nahuatl Indian word "ahuacamolli" which means "avocado sauce". The avocado has been cultivated in Southern Mexico for over a hundred centuries! European explorers found indigenous people in Latin America eating it regularly.

Its modern iteration is as a dip for corn chips, incorporating salt, fresh-squeezed lime juice, cilantro, onion and spicy hot peppers. Americanized versions include sour cream or mayonnaise, minced tomatoes, and minced tomatillos. (Chef's tip: the liberal use of lime juice helps prevent unattractive browning of the surface of the guac.)