Glossary of terms

Greek yogurt is a thick, creamy dairy product made by straining regular yogurt through cloth to remove excess whey. The result is yogurt with a significantly thicker consistency and higher protein content. It has a mildly tangy taste and is used in both sweet and savory dishes. In Greek cuisine, it forms the base of tzatziki and is served with honey and nuts. It is popular as a healthy snack and as an ingredient in dressings and marinades.

Green cardamom is one of the most expensive and prized spices in the world, often referred to as the queen of spices. It originates from India and Guatemala and is distinguished by its intense sweet, floral, and slightly menthol-like flavor. The small green pods contain dark seeds that are rich in essential oils. Green cardamom is used in both sweet and savory dishes, from Indian chai tea through Scandinavian pastries to Arabic coffee. It is an indispensable component of many spice blends.

Green peas are small, round legumes with a sweet flavour that rank among the most widely consumed vegetables in the world. Young green peas are eaten fresh, frozen, or canned and stand out for their delicate sweetness. They are a rich source of protein, fibre, B vitamins, and minerals. In the kitchen, peas are used as a side dish, in soups, risottos, salads, and pasta dishes. Dried peas form the basis of traditional Central European dishes such as pea mash.

Green peppercorns are harvested from unripe fruits of the black pepper plant and preserved in brine or freeze-dried. They have a fresh, mildly pungent flavour with herbal undertones, gentler than black pepper. In the kitchen, they are used mainly in cream sauces, steaks, pates, and delicate fish and poultry dishes. Brined green peppercorns are a classic ingredient in French haute cuisine. They contain vitamin C, piperine, and antioxidants. Often combined with white and black pepper in tricolour pepper blends.

Gremolata is a traditional Italian herb condiment composed of finely chopped parsley, grated lemon zest, and garlic. It originates from Lombard cuisine and is a classic accompaniment to ossobuco alla milanese, braised veal shank. Gremolata is added to the finished dish just before serving to preserve its fresh aroma.

The grey partridge is a small bird from the pheasant family that inhabits the agricultural landscape of Europe. Its meat is considered a delicacy and is characterised by a delicate game flavour that is milder than other game birds. Partridges are traditionally prepared by roasting, braising, or cooking in wine. The meat is lean, rich in protein, and low in fat, making it a prized ingredient in autumn and winter cuisine.

A grill is a device designed for cooking food using direct radiant heat from below. There are several basic types, gas, electric, and classic charcoal, each with its own advantages. Charcoal grills give food a characteristic smoky aroma, gas grills offer quick heating and precise temperature control, and electric grills are suitable for balconies.

Grilling is a popular method of cooking food using direct radiant heat, typically over hot coals, a gas burner, or an electric heating element. It is one of the oldest cooking methods in human history. During grilling, the Maillard reaction occurs on the surface, creating a characteristic crust and intense flavor.

Grilling spice is an aromatic spice blend specially designed for grilled dishes. It typically contains sweet paprika, garlic, onion, pepper, oregano, cumin, and sometimes brown sugar for caramelization. It is used as a dry rub on meat, poultry, fish, and vegetables before grilling.

Grundle is a traditional Czech dish of small whole freshwater fish, typically bleak, gudgeon, or stone loach. The little fish are cleaned, salted and coated only in flour or in a three-step breading, then deep-fried in hot fat until crisp. They are eaten whole, including the bones and fins, because the tiny bones soften during the crisp frying. The dish was made famous by the Podskali district and the area around Branik in Prague, an old timber-raft landing settlement where grundle were sold in pubs and taverns as a popular treat with beer. They are traditionally served with potato salad, with bread, or with a vegetable salad or tartare sauce.

Guacamole is a Mexican dip made from mashed avocado with lime, onion, tomatoes, coriander and chilli. It is served with chips or alongside main dishes.

Guinea fowl is a poultry bird originating from Africa, distinguished by its darker meat with a pronounced flavour reminiscent of pheasant. Guinea fowl meat is lean, juicy, and rich in protein with lower fat content than chicken. In the kitchen, guinea fowl is most commonly roasted whole, braised, or grilled. It is well suited for festive dishes and is particularly popular in French and Italian cuisine. Guinea fowl eggs are smaller than chicken eggs but have a tougher shell.