Nuts

Whole

Whole ginkgo nut means the intact harvested product of the seed of Ginkgo biloba, eaten cooked in East Asian cuisine as traded in-shell or as unbroken shelled units. Buying whole gives control over roasting and grind size compared with pre-ground meal of unknown age. When cracked fresh, flavour should be soft, mildly sweet-resinous when cooked, with a distinctive ginkgo aroma. Geographic story: China, with long culinary and cultural use in Japan and Korea as well. Kitchen uses include Japanese chawanmushi, Chinese congee and banquet dishes, and Korean snacks, always cooked in limited portions. 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 terms, a cooked delicacy nut, not a roasted cocktail almond substitute. Reject mouldy, insect-damaged, or paint-smelling lots before they enter pastry.