Spices, Seasonings, & Herbs that Start with G

The letter G opens the door to some of the most grounding and globally loved flavors in our kitchens. From the sharp bite of garlic to the soothing freshness of garden herbs, these ingredients have shaped everything from simple home remedies to iconic dishes across cultures. They’re the flavors that bring both depth and brightness, making meals feel complete.

In this guide, we’ll explore the spices, seasonings, and herbs that start with G—where they come from, what they taste like, and why they’ve earned such a strong place in cooking traditions worldwide. Some are everyday staples, others are lesser-known gems, but each one adds its own spark of magic to the table.

Spices that Start with G

1. Garlic (Dried or Powdered)

Origin & History: Native to Central Asia; used in food and medicine for over 5,000 years.
Appearance: White cloves, also sold as dried flakes or powder.
Taste & Aroma: Pungent, savory, slightly sweet when roasted.
Culinary Uses: Universal spice in curries, sauces, marinades, and rubs.
Health Benefits: Supports heart health, boosts immunity.
Fun Fact: Ancient Egyptians gave garlic to laborers building the pyramids for strength.

2. Ginger (Dried Form)

Origin & History: Cultivated in India and China for millennia; a key spice in the Silk Road trade.
Appearance: Knobby rhizome, dried and ground into yellow powder.
Taste & Aroma: Warm, spicy, slightly sweet.
Culinary Uses: Curries, stir-fries, baked goods, teas.
Health Benefits: Relieves nausea and inflammation.
Fun Fact: Queen Elizabeth I is credited with popularizing gingerbread cookies in England.

3. Galangal

Origin & History: Native to Southeast Asia; often called Thai or Siamese ginger.
Appearance: Firm, reddish-brown rhizome.
Taste & Aroma: Peppery, citrusy, more pungent than ginger.
Culinary Uses: Thai soups, Indonesian curries, and spice pastes.
Health Benefits: Aids digestion and has antibacterial properties.
Fun Fact: In medieval Europe, galangal was called the “spice of life.”

4. Grains of Paradise

Origin & History: Native to West Africa; prized in medieval Europe as a pepper substitute.
Appearance: Small, reddish-brown seeds.
Taste & Aroma: Peppery with citrus and cardamom notes.
Culinary Uses: Seasoning meats, stews, and craft beers.
Health Benefits: Traditionally used to improve digestion.
Fun Fact: Mentioned in Shakespeare’s plays as a luxury spice.

5. Green Cardamom

Origin & History: Native to India; one of the oldest spices known.
Appearance: Small green pods containing black seeds.
Taste & Aroma: Sweet, floral, citrusy.
Culinary Uses: Spices chai, curries, rice dishes, and desserts.
Health Benefits: Supports digestion and freshens breath.
Fun Fact: In ancient Egypt, cardamom was used as both a spice and perfume.

6. Green Peppercorns

Origin & History: From the same plant as black pepper, harvested early and dried or brined.
Appearance: Small, green, wrinkled peppercorns.
Taste & Aroma: Mild, fresh, less pungent than black pepper.
Culinary Uses: Pepper sauces, creamy dishes, and pickling.
Health Benefits: Stimulates digestion.
Fun Fact: Green peppercorn sauce is a French classic, often paired with steak.

7. Gumbo Filé (Sassafras Powder)

Origin & History: Traditional seasoning used by Native Americans and later in Cajun cooking.
Appearance: Green, fine powder made from ground sassafras leaves.
Taste & Aroma: Earthy, slightly root beer–like.
Culinary Uses: Thickens and flavors gumbo and stews.
Health Benefits: Contains antioxidants; historically used in folk medicine.
Fun Fact: Added at the end of cooking—boiling can make it stringy.

8. Guajillo Chili (Dried Form)

Origin & History: A staple chili in Mexican cuisine.
Appearance: Long, smooth, deep red dried chili pods.
Taste & Aroma: Mild to medium heat, fruity and smoky.
Culinary Uses: Salsas, mole sauces, and marinades.
Health Benefits: Rich in vitamin C and capsaicin.
Fun Fact: Guajillo is one of the “holy trinity” chilies of Mexican cooking, along with ancho and pasilla.

9. Gochugaru (Korean Chili Flakes)

Origin & History: Central to Korean cuisine for centuries.
Appearance: Bright red coarse chili flakes.
Taste & Aroma: Mild to moderately hot, smoky-sweet.
Culinary Uses: Kimchi, stews, marinades, and dipping sauces.
Health Benefits: Boosts metabolism and immunity.
Fun Fact: The unique sun-drying process gives gochugaru its distinct flavor.

10. Garam Masala (Spice Blend)

Origin & History: A classic North Indian blend; recipes vary by region and family.
Appearance: Brownish, aromatic powder.
Taste & Aroma: Warm, complex, slightly sweet.
Culinary Uses: Added to curries, rice, and lentil dishes.
Health Benefits: Combines digestion-friendly spices like cumin, cardamom, and cloves.
Fun Fact: Unlike curry powder, garam masala is usually added at the end of cooking to preserve aroma.

Seasonings that Start with G

1. Garlic Salt

Origin & History: Popularized in mid-20th century American cooking as a quick flavoring.
Appearance: White, fine salt mixed with dried garlic granules.
Taste & Aroma: Salty, pungent, savory.
Culinary Uses: Seasoning for fries, meats, pasta, and garlic bread.
Health Benefits: Enhances flavor with less raw garlic prep.
Fun Fact: A pantry favorite in college dorms for instant flavor boosts.

2. Garlic Powder

Origin & History: Used worldwide as a simple way to preserve and use garlic.
Appearance: Off-white fine powder.
Taste & Aroma: Strong garlic punch, slightly sweet.
Culinary Uses: Dry rubs, soups, sauces, and seasoning blends.
Health Benefits: Same benefits as garlic—immune and heart support.
Fun Fact: A teaspoon of garlic powder is roughly equal to 8–10 fresh cloves in flavor strength.

3. Garam Masala Seasoning

Origin & History: A staple blend in North Indian kitchens, recipes passed down through families.
Appearance: Brown, aromatic powder mix of cumin, coriander, cardamom, and more.
Taste & Aroma: Warm, complex, slightly sweet.
Culinary Uses: Added to curries, dals, rice dishes.
Health Benefits: Combines digestion-friendly spices.
Fun Fact: Unlike curry powder, it’s not a “set” recipe—each household has its own twist.

4. Greek Seasoning

Origin & History: A Mediterranean blend inspired by classic Greek flavors.
Appearance: Green-brown dried herb and spice mix.
Taste & Aroma: Herbal, savory, zesty.
Culinary Uses: Grilled meats, gyros, roasted vegetables, and salads.
Health Benefits: Rich in antioxidants from oregano, basil, and thyme.
Fun Fact: Often includes cinnamon for a subtle sweet undertone.

5. Gochujang (Fermented Chili Paste)

Origin & History: Traditional Korean seasoning made from chili, glutinous rice, and soy.
Appearance: Thick, deep-red paste.
Taste & Aroma: Spicy, sweet, umami-rich.
Culinary Uses: Marinades, dipping sauces, bibimbap, and stews.
Health Benefits: Fermentation provides probiotics for gut health.
Fun Fact: Korean households once made gochujang at home and aged it in clay pots outdoors.

6. Green Curry Paste

Origin & History: Central to Thai cooking, especially in green curry dishes.
Appearance: Bright green paste from green chilies, lemongrass, galangal, and herbs.
Taste & Aroma: Spicy, fresh, herbal, slightly sweet.
Culinary Uses: Thai curries, soups, and stir-fries.
Health Benefits: Contains metabolism-boosting chilies and antioxidant herbs.
Fun Fact: Green curry is considered one of the spiciest curries in Thailand.

7. Gumbo Seasoning

Origin & History: Rooted in Louisiana Creole and Cajun traditions.
Appearance: Brownish blend of paprika, cayenne, garlic, onion, thyme.
Taste & Aroma: Smoky, spicy, herby.
Culinary Uses: Gumbo stews, jambalaya, seafood, and poultry.
Health Benefits: Rich in antioxidant-rich spices.
Fun Fact: Gumbo is the official state cuisine of Louisiana.

Herbs that Start with G

1. Garlic Chives

Origin & History: Native to Asia; cultivated in Chinese cooking for centuries.
Appearance: Long, flat green leaves with white flowers.
Taste & Aroma: Mild garlic flavor with grassy freshness.
Culinary Uses: Dumplings, stir-fries, soups, and salads.
Health Benefits: Supports immunity and heart health.
Fun Fact: In Chinese culture, garlic chives symbolize everlasting relationships.

2. Garden Cress

Origin & History: Native to Persia; grown in Europe since ancient times.
Appearance: Small, bright green leaves on thin stems.
Taste & Aroma: Peppery, sharp, mustard-like.
Culinary Uses: Sandwiches, salads, garnishes.
Health Benefits: High in vitamin C and iron.
Fun Fact: Garden cress can be harvested just 10–14 days after planting.

3. Genovese Basil

Origin & History: From Genoa, Italy; a classic in Mediterranean cuisine.
Appearance: Glossy, large green leaves.
Taste & Aroma: Sweet, peppery, slightly minty.
Culinary Uses: Pesto, pasta sauces, caprese salad.
Health Benefits: Anti-inflammatory, rich in antioxidants.
Fun Fact: True Genovese basil is a protected designation in Italy.

4. Golden Oregano

Origin & History: Native to the Mediterranean; cultivated as both culinary and ornamental.
Appearance: Yellow-green leaves with trailing stems.
Taste & Aroma: Strong, earthy, slightly bitter.
Culinary Uses: Pizza, roasted meats, Mediterranean dishes.
Health Benefits: Antibacterial and digestive aid.
Fun Fact: Its bright leaves make it popular for edible landscaping.

5. Ginseng (Herbal Root)

Origin & History: Native to East Asia and North America; used in Chinese medicine for over 2,000 years.
Appearance: Knobby, tan-colored root with leafy stems.
Taste & Aroma: Slightly bitter, earthy, sweet undertones.
Culinary Uses: Teas, soups, tonics, and medicinal broths.
Health Benefits: Boosts energy, reduces stress, supports immunity.
Fun Fact: In the 1700s, American ginseng was exported to China in large quantities.

6. Green Shiso (Perilla)

Origin & History: Native to East Asia; key herb in Japanese and Korean cuisines.
Appearance: Large, serrated green leaves.
Taste & Aroma: Fresh, minty, with hints of basil and anise.
Culinary Uses: Sushi wraps, tempura garnish, salads.
Health Benefits: Rich in omega-3 fatty acids.
Fun Fact: Shiso leaves are sometimes used to dye pickled plums a bright red.

7. Good King Henry

Origin & History: Native to Europe; once a common kitchen garden plant.
Appearance: Dark green, arrow-shaped leaves.
Taste & Aroma: Spinach-like, earthy.
Culinary Uses: Cooked like spinach, used in soups and pies.
Health Benefits: High in vitamins A and C, calcium, and iron.
Fun Fact: Known as “poor man’s asparagus” because its shoots were eaten like asparagus spears.

8. Great Burnet

Origin & History: Native to Europe and Asia; popular in medieval herb gardens.
Appearance: Fern-like leaves with dark red flower spikes.
Taste & Aroma: Refreshing, cucumber-like.
Culinary Uses: Fresh leaves in salads, soups, and herbal vinegars.
Health Benefits: Anti-inflammatory and traditionally used for wound healing.
Fun Fact: Once thought to prevent the spread of plague when planted around homes.

9. Galangal Leaves

Origin & History: Native to Southeast Asia; related to ginger and used in Thai cooking.
Appearance: Long, lance-shaped green leaves.
Taste & Aroma: Mildly aromatic, grassy with a hint of ginger.
Culinary Uses: Steamed fish wraps, curries, and soups.
Health Benefits: Supports digestion and immunity.
Fun Fact: In Indonesia, galangal leaves are sometimes used to wrap rice cakes.

10. Goosefoot (Lamb’s Quarters)

Origin & History: Found across Europe, Asia, and North America; eaten since prehistoric times.
Appearance: Diamond-shaped green leaves with a powdery coating.
Taste & Aroma: Mild, spinach-like.
Culinary Uses: Salads, sautés, soups.
Health Benefits: High in calcium, iron, and vitamin A.
Fun Fact: Known as “wild spinach” because of its flavor and nutrition.

Conclusion

The letter G gives us some of the kitchen’s greatest treasures—from garlic and ginger to green curry paste and Genovese basil. These flavors prove how one spice jar or a handful of fresh herbs can completely transform a meal. Ready to keep exploring? Stay with us as we dive into the vibrant world of H in our next article.