Looking for herbs and spices that start with G? This alphabet food guide covers the useful ones you are most likely to cook with, plus a few more unusual finds worth knowing about. Some are everyday cupboard heroes, such as garlic and ginger, while others, like galangal, grains of paradise and gumbo filé, can completely change the flavour of a dish.

As always on Reduced Grub, the focus is practical: what they taste like, how to use them, where you might find them in the UK, and which ones are worth buying if you are watching the food budget.

Quick List: Herbs and Spices That Start With G

Here is a quick A-Z style list of herbs, spices and seasonings beginning with the letter G:

• Galangal
• Garam masala
• Garden cress
• Garlic
• Garlic chives
• Garlic powder
• Garlic granules
• Genovese basil
• Ginger
• Ginger powder
• Ginseng
• Gochugaru
• Gomasio
• Gotu kola
• Grains of paradise
• Greek oregano
• Green cardamom
• Green peppercorns
• Green shiso
• Guajillo chilli
• Gumbo filé powder

Herbs and Spices Beginning With G

Galangal

Galangal is a rhizome from the same broad family as ginger, but it has its own sharper, more citrusy flavour. It is widely used in Thai, Indonesian and Malaysian cooking, especially in soups, curries and fragrant spice pastes.

Fresh galangal looks a little like ginger, though the skin is usually smoother and paler. It is much firmer, so it is often sliced thinly, bruised, grated or blended rather than chopped into large chunks. Dried galangal slices and galangal powder are also available in some Asian supermarkets.

Use it in: Thai coconut soups, laksa-style broths, curry pastes, stir-fries and marinades.

Money-saving tip: If you buy fresh galangal and cannot use it all, slice it and freeze it in a labelled bag. You can add frozen slices straight into soups and curries.

Garam Masala

Garam masala is a warm Indian spice blend rather than a single spice. Recipes vary, but it often includes spices such as cumin, coriander, cardamom, cloves, cinnamon, black pepper and nutmeg.

It is usually added towards the end of cooking to lift the flavour of a dish. A little can make simple lentils, chickpeas, potatoes or leftover roast vegetables taste far more interesting.

Use it in: curries, dhal, spiced potatoes, roasted cauliflower, soups, savoury rice and yoghurt marinades.

Budget note: Garam masala is a good value spice blend because it gives you several flavours in one jar. If your spice rack is small, this is one of the more useful blends to keep in.

Garden Cress

Garden cress is a peppery herb often grown on windowsills, especially with children. It is quick to grow, cheap and useful for adding a fresh bite to simple meals.

It is usually eaten raw because the tiny leaves are delicate. Snip it over egg mayonnaise, cheese sandwiches, salads, baked potatoes or soup just before serving.

Use it in: sandwiches, salads, omelettes, potato salad and as a garnish for soups.

Money-saving tip: Cress seeds are inexpensive and grow quickly on damp kitchen roll or compost. It is one of the easiest fresh herbs to grow at home, even if you do not have a garden.

Garlic

Garlic is one of the most useful flavourings in the kitchen. Although it is a bulb rather than a leafy herb, it is commonly treated as a seasoning and belongs firmly on a list of herbs and spices that start with G.

Raw garlic is hot and punchy. Cooked slowly, it becomes sweeter and softer. Roasted garlic is mellow enough to mash into butter, soups, sauces or mashed potato.

Use it in: pasta sauces, soups, stews, stir-fries, curries, garlic bread, roast dinners, dressings and marinades.

Money-saving tip: Whole garlic bulbs are usually better value than pre-peeled garlic or garlic paste. Store them somewhere cool, dry and well ventilated, not in the fridge.

Garlic Chives

Garlic chives are a leafy herb with a mild garlic flavour. They look flatter than ordinary chives and are popular in Chinese and other East Asian cooking.

They are lovely when added near the end of cooking so they keep some freshness. They can also be used raw, finely chopped, in dips or salads.

Use it in: dumpling fillings, omelettes, stir-fries, noodle dishes, pancakes and savoury fritters.

Good substitute: A mix of ordinary chives and a tiny amount of grated garlic will work in many recipes.

Garlic Powder

Garlic powder is made from dehydrated garlic that has been ground into a fine powder. It has a softer, more even flavour than fresh garlic and mixes easily into dry seasoning blends.

It is especially useful when you want garlic flavour without extra moisture. That makes it handy for rubs, coatings and homemade spice mixes.

Use it in: fajita seasoning, chicken rubs, wedges, popcorn seasoning, garlic mayo, burgers and breadcrumb coatings.

Budget note: Garlic powder can be a good standby when fresh garlic has run out, but it should not fully replace fresh garlic if you enjoy a brighter flavour.

Garlic Granules

Garlic granules are similar to garlic powder but coarser. They are less likely to clump and can be easier to sprinkle evenly over food.

They work well in traybakes because the flavour spreads through oil, vegetables and meat as everything cooks.

Use it in: roast potatoes, air fryer chips, vegetable traybakes, spice rubs and slow cooker meals.

Tip: If a recipe asks for garlic powder and you only have granules, you can usually use them, but allow a little time for them to soften in wet mixtures.

Genovese Basil

Genovese basil is the classic sweet basil variety used in pesto. Its flavour is fragrant, slightly peppery and sweet, with a strong summery smell.

Strictly speaking, it is a type of basil rather than a completely separate herb, but it is commonly sold by this name and fits neatly into G alphabet food lists.

Use it in: pesto, tomato salads, pasta, pizza, bruschetta, soups and roasted vegetables.

Money-saving tip: Supermarket basil plants often last longer if you split the crowded plant into two or three pots, water from the base and keep it somewhere bright but not scorching.

Ginger

Ginger is a warming, spicy rhizome used in both sweet and savoury cooking. Fresh ginger tastes lively and citrusy, while cooked ginger becomes warmer and more rounded.

It is a brilliant ingredient for budget cooking because a small piece can brighten cheap staples such as lentils, noodles, rice, carrots, cabbage and chicken thighs.

Use it in: stir-fries, curries, noodle soups, marinades, ginger cake, biscuits, tea and chutneys.

Storage tip: Fresh ginger keeps well in the freezer. Freeze it whole and grate what you need from frozen, skin and all if it is clean.

Ginger Powder

Ginger powder, also called ground ginger, is dried ginger ground to a fine powder. It tastes warmer and less fresh than fresh ginger, which makes it ideal for baking and spice blends.

Use it in: gingerbread, biscuits, cakes, pumpkin-style spice mixes, curries, porridge, hot drinks and chutneys.

Tip: Fresh ginger and ground ginger are not identical. In baking, ground ginger is usually the better choice. In stir-fries and fresh sauces, fresh ginger gives a brighter result.

Ginseng

Ginseng is a root used in teas, broths and traditional preparations. It has an earthy, slightly bitter taste. You are more likely to find it dried, powdered or in tea bags than in the fresh herb section of a UK supermarket.

It is not an everyday culinary spice for most UK kitchens, but it does appear in some Asian soups and drinks.

Use it in: herbal teas, broths and specialist recipes.

Practical note: Ginseng is often sold as a supplement as well as a food ingredient. If you take medication, are pregnant, breastfeeding or have a medical condition, check suitable guidance before using concentrated ginseng products.

Gochugaru

Gochugaru is a Korean red chilli flake or powder. It is fruity, smoky-sweet and warm rather than simply fiery. The heat level varies, so check the packet if you prefer mild food.

It is best known for kimchi, but it is also excellent in marinades, stews, noodle bowls and crispy roasted vegetables.

Use it in: kimchi, Korean-style stews, spicy cucumber salad, fried rice, tofu, chicken wings and dipping sauces.

Budget tip: If you cook Korean-inspired food often, a larger bag from an Asian supermarket can work out much cheaper than a tiny jar.

Gomasio

Gomasio, also written gomashio, is a Japanese seasoning made from sesame seeds and salt. Some versions include seaweed. It is nutty, savoury and very easy to sprinkle over simple food.

It is not a herb or spice in the strictest sense, but it is a seasoning beginning with G and is useful enough to include here.

Use it in: rice bowls, noodles, salads, steamed greens, eggs, tofu and roasted vegetables.

Make it cheaper: Toast sesame seeds gently in a dry pan, crush lightly with salt, and store in a clean jar. Homemade gomasio is simple and lets you control the salt level.

Gotu Kola

Gotu kola is a leafy herb used in parts of South and Southeast Asia. It has a green, slightly bitter flavour and is often used fresh in salads, sambols and drinks.

It is not common in mainstream UK supermarkets, but you may find it in specialist Asian grocers or as a dried herbal tea.

Use it in: fresh salads, herbal drinks and Sri Lankan-style sambols.

Note: As with many less familiar herbs, buy from reputable food suppliers and follow packet directions if using dried products.

Grains of Paradise

Grains of paradise are small reddish-brown seeds from West Africa. They taste peppery, warm and slightly citrusy, with hints of cardamom and ginger.

They were once used in Europe as a pepper substitute and are now more of a speciality spice. They are lovely when freshly ground.

Use it in: spice rubs, stews, roasted roots, lentils, pickles, gin-based drinks and peppery sauces.

Good substitute: Black pepper with a small pinch of ground ginger or cardamom can give a similar direction, though not the exact same flavour.

Greek Oregano

Greek oregano is a robust, aromatic herb used throughout Mediterranean cooking. It is stronger and more savoury than some milder oregano varieties.

Dried Greek oregano is often excellent value because the flavour holds up well. Crush it between your fingers before adding it to food to release its aroma.

Use it in: Greek salads, roast chicken, lamb, tomato sauces, marinades, flatbreads, grilled vegetables and feta dishes.

Money-saving tip: Dried oregano is one of the best herbs for budget cooking. It can make basic tinned tomatoes taste much more like a proper sauce.

Green Cardamom

Green cardamom pods are intensely fragrant, sweet and slightly eucalyptus-like. They are used in Indian, Middle Eastern and Scandinavian cooking.

The small black seeds inside the green pods hold most of the flavour. You can use the pods whole to infuse rice or tea, or crush the seeds for baking and spice mixes.

Use it in: pilau rice, chai, curries, rice pudding, buns, biscuits, poached fruit and spice blends.

Budget tip: Whole pods usually keep their flavour longer than ready-ground cardamom. Buy a small bag and crush only what you need.

Green Peppercorns

Green peppercorns are unripe peppercorns with a fresher, fruitier flavour than black pepper. They are sold dried, freeze-dried, or preserved in brine.

They are famous in peppercorn sauce, but they can also add a gentle peppery lift to creamy mushroom dishes and pâtés.

Use it in: steak sauce, creamy chicken, mushrooms, pork, pâté, dressings and pickles.

Tip: Brined green peppercorns are softer and milder than dried ones. Rinse them if you want to reduce the salty taste.

Green Shiso

Green shiso is a Japanese herb with a distinctive flavour somewhere between mint, basil, anise and citrus. It is usually used fresh.

It can be harder to find in the UK, though specialist grocers may stock it. Some keen cooks grow it from seed.

Use it in: sushi, rice dishes, salads, cold noodles, tempura, pickles and garnishes.

Substitute idea: There is no perfect match, but a tiny mix of mint and basil can work in simple salads if shiso is unavailable.

Guajillo Chilli

Guajillo chilli is a dried Mexican chilli with a fruity, tangy flavour and moderate heat. It is one of the most common dried chillies in Mexican cooking.

To use whole dried guajillo chillies, remove the stem and seeds, toast briefly in a dry pan, then soak in hot water until soft. Blend into sauces, stews and marinades.

Use it in: chilli sauces, tacos, stews, soups, beans, marinades and slow-cooked meats.

Budget tip: Dried chillies keep well in an airtight container and can make inexpensive beans and mince dishes taste much deeper.

Gumbo Filé Powder

Gumbo filé powder is made from dried and ground sassafras leaves. It is used in Creole and Cajun cooking, especially gumbo, where it adds an earthy flavour and helps thicken the dish.

It is usually added near the end of cooking or at the table, rather than boiled for a long time.

Use it in: gumbo, stews, soups and Creole-style dishes.

Shopping note: This is a specialist ingredient in the UK, so check international food shops or online retailers if you need it for a specific recipe.

At-a-Glance Guide to G Herbs and Spices

Best G Herbs and Spices for a Budget UK Kitchen

If you are building a spice cupboard without spending a fortune, you do not need every ingredient on this list. Start with the ones that work hardest across different meals.

Most Useful Everyday Picks

• Garlic: Cheap, versatile and useful in nearly every savoury dish.
• Ginger: Great for stir-fries, curries, soups, baking and hot drinks.
• Garam masala: Adds instant depth to lentils, beans, potatoes and leftovers.
• Greek oregano: Excellent with tinned tomatoes, chicken, cheese and vegetables.
• Garlic granules: Handy for quick dinners, rubs and traybakes.

Worth Buying If You Cook Specific Cuisines

• Galangal: Worth it for Thai and Southeast Asian recipes.
• Gochugaru: Essential for many Korean dishes.
• Guajillo chilli: Brilliant for Mexican sauces and stews.
• Gumbo filé: Buy it if you specifically want to make gumbo.
• Green cardamom: Useful for Indian cooking, chai and fragrant baking.

How to Store Herbs and Spices So They Last Longer

Good storage stops herbs and spices losing flavour too quickly. You do not need fancy jars, but you do need to keep them away from their main enemies: heat, light, air and moisture.

• Store dried herbs and spices in airtight containers.
• Keep them in a cupboard rather than next to the hob.
• Do not shake jars directly over steaming pans, as moisture can get inside.
• Label loose bags with the name and date opened.
• Freeze fresh ginger, galangal and chopped herbs if you will not use them in time.
• Smell dried herbs and spices before using. If they smell of very little, they will taste of very little.

Simple Ways to Use Up G Herbs and Spices

Small jars can linger at the back of the cupboard, so it helps to have easy ways to use them before they fade.

• Garlic granules: Mix with oil, salt and paprika for quick potato wedges.
• Garam masala: Stir into lentil soup or baked beans for a spiced twist.
• Ground ginger: Add a pinch to porridge, banana bread or hot lemon drinks.
• Greek oregano: Sprinkle over frozen pizza before baking.
• Green cardamom: Add a bruised pod to rice pudding or pilau rice.
• Gochugaru: Mix with mayo for a spicy dip.
• Gomasio: Sprinkle over rice, eggs or steamed greens instead of plain salt.

FAQs About Herbs and Spices That Start With G

What are common herbs and spices that start with G?

Common herbs and spices that start with G include garlic, ginger, garam masala, garlic powder, garlic granules, Greek oregano, green cardamom and green peppercorns. Galangal and gochugaru are also fairly easy to find in many UK Asian supermarkets.

Is garlic a herb or a spice?

Garlic is botanically a bulb, but in cooking it is used as a seasoning. It is often grouped with herbs and spices because it adds strong flavour to savoury dishes.

Is ginger a spice?

Yes, ginger is generally treated as a spice. Fresh ginger is a rhizome, while ground ginger is a dried spice used in baking, curries, drinks and spice blends.

What is the best substitute for galangal?

Fresh ginger is the easiest substitute for galangal, though the flavour is not the same. Galangal is sharper and more citrusy, while ginger is warmer and sweeter. For a closer effect, use ginger with a little lime zest if it suits the recipe.

What is the cheapest G spice to keep at home?

Garlic, garlic granules, ginger and garam masala are among the best value choices. They work in lots of low-cost meals, including soups, curries, pasta sauces, rice dishes and traybakes.

Can I use garlic powder instead of fresh garlic?

Yes, in many recipes. Garlic powder is especially good in dry rubs, coatings and seasoning mixes. Fresh garlic is better when you want a brighter, fresher flavour or when garlic is a main part of the dish.

What is gochugaru used for?

Gochugaru is used in Korean cooking, especially kimchi, stews, marinades and spicy side dishes. It has a fruity chilli flavour and can be milder or hotter depending on the type.

Are green peppercorns the same as black peppercorns?

They come from the same plant, but green peppercorns are harvested unripe. They taste fresher, fruitier and milder than black peppercorns. You can buy them dried or preserved in brine.

Which G herbs can I grow at home?

Garden cress is the easiest. Garlic chives, Greek oregano and Genovese basil can also be grown at home with the right conditions. Basil likes warmth and light, while oregano is generally hardier.

Which herbs and spices beginning with G are best for batch cooking?

Garlic, ginger, garam masala, Greek oregano, gochugaru and guajillo chilli are all good for batch cooking. They add strong flavour to large pots of soup, stew, curry, chilli, beans and tomato sauce without adding much cost per portion.