Glossary of food ingredients G

Galangal	Galangal root is similar in appearance to its close relative ginger, but it is a pinkish color and has a distinct peppery flavor. Use fresh galangal if possible. When handling, take care not to get the juice on your clothes or hands, as it stains. Dried galangal, sold in slices, must be soaked in hot water before it can be used. Galangal can also be bought sliced and bottled in brine. Galangal powder is also known as Laos powder.
Garam masala	This is a mixture of ground spices which usually includes cinnamon, black pepper, coriander, cumin, cardamom, cloves and mace or nutmeg, although it can sometimes be made with mostly hot spices or with just the more fragrant spices. Commercially made mixtures are available, but garam masala is best freshly made. Unlike other spice mixtures, it is often added close to the end of the cooking time.
Garcinia Cambogia	Garcinia cambogia is a small, sweet, purple fruit, also called the Malabar tamarind. It has been reported to be native to India. It is a much-valued food ingredient in many Asian and Latin American recipes. The sour and fruity taste of Tamarind merges well with the heat of chilies and gives South Indian dishes their hot and sour character and their dark color.
Garlic	Garlic is used in large quantities in all Asian cooking except Japanese. Asian varieties are often smaller and more potent. Pickled garlic is used as a garnish and relish.
Garlic chives	Also known as Chinese chives, these thick, flat, garlic-scented chives are stronger in flavor than the slender variety used in Western cooking. The plump flowerbud is edible.
Ginger flower	See Torch Ginger
Ginger root	Irregular bulb of the ginger plant. Hot and spicy in taste. Slice ginger and freeze separately slices. Keeps in the freezer indefinitely. Peel ginger and store in rice wine. Slice and use as needed. It is an indispensable ingredient in every Chinese cuisine. Look for firm, unwrinkled roots and store them in a plastic bag in the refrigerator. The brown skin is usually peeled off before use. Ground ginger cannot be substituted for fresh.
Glass noodles	See Vermicelli, Dried Mung Bean
Golden needles (dried Tiger Lily buds	The buds of a special type of lily. Sold in dried form, should be soaked in warm water for 20 minutes and the hard stems removed. They are often used in combination with wood ears.
Grass Jelly	Known to the Chinese as leung fun. It is sold in cans at Chinese grocery stores, this black jelly made with seaweed is used exclusively in sweet drinks throughout Burma, Malaysia, Singapore and China. It tastes and smells faintly of iodine, reassuring proof of how good it is to eat, as those who used it believe.
Green onions	See Spring onions
Green seaweed	This moss-like seaweed is dark green in color. It is sold dried, in wads or in matted chips. When deep-fried in oil, it is crisp and has a toasted fragrance. Dried green cabbage leaves can be used as a substitute.

Food Glossary