Nuts

Whole Kernel

Whole ginkgo nut kernels are complete seed meats from the seed of Ginkgo biloba, eaten cooked in East Asian cuisine, not sliced or chipped, sold for snacking, topping, and controlled chopping. Intact surfaces oxidise a little slower than fine pieces and look premium on pastries and salads. Flavour should be soft, mildly sweet-resinous when cooked, with a distinctive ginkgo aroma. Toast evenly in a low oven, shaking often, then cool fully before packing or the residual heat will soften the crunch. Use them in cooking such as Japanese chawanmushi, Chinese congee and banquet dishes, and Korean snacks, always cooked in limited portions. Species handling: remove outer flesh carefully (irritant), shell, and cook; limit quantity because of ginkgotoxin concerns especially for children. Storage: fresh seasonal; canned and frozen cooked nuts are common commercial forms. Cook thoroughly and serve in modest amounts; outer fruit pulp can irritate skin during processing. Allergen: specialty seed with food-safety portion guidance—not an unlimited trail mix nut. In comparison, a cooked delicacy nut, not a roasted cocktail almond substitute. Pick out damaged kernels before service; one rancid piece is memorable for the wrong reason.