Nuts

Meal

Ginkgo Nut meal is a coarse grind of the seed of Ginkgo biloba, eaten cooked in East Asian cuisine that still feels sandy and particulate rather than powder-fine. It adds visible flecks and a rustic crunch to cookies, coatings, crumbles, and hearty batters. Flavour is soft, mildly sweet-resinous when cooked, with a distinctive ginkgo aroma. Meal often keeps more skin and oil than refined flour, so it tastes fuller and darkens more in the oven. Toast meal in a dry pan to bloom aroma before folding into doughs. Useful wherever Japanese chawanmushi, Chinese congee and banquet dishes, and Korean snacks, always cooked in limited portions. Storage: fresh seasonal; canned and frozen cooked nuts are common commercial forms. Process notes: remove outer flesh carefully (irritant), shell, and cook; limit quantity because of ginkgotoxin concerns especially for children. Cook thoroughly and serve in modest amounts; outer fruit pulp can irritate skin during processing. Treat as specialty seed with food-safety portion guidance—not an unlimited trail mix nut. Choose meal for texture and flour for smoother crumbs and pastes.