Description

Ginkgo Nut

Ginkgo nuts come from the Ginkgo biloba tree, one of the oldest tree species on Earth (over 200 million years old, often called a “living fossil”). The tree produces yellow-orange fruits that contain the edible seed (the ginkgo “nut”).

• The fruit’s outer layer smells very unpleasant (like rancid butter or vomit) because it contains butyric acid.
• The seed/nut inside is edible when cooked, but raw ginkgo nuts can be toxic due to a compound called 4’-O-methylpyridoxine (MPN), which can cause poisoning if consumed in excess.

 Culinary Uses

• Popular in East Asian cuisine, especially in China, Japan, and Korea.
• Used in:
  • Chinese congee (rice porridge).
  • Japanese chawanmushi (savory egg custard).
  • Korean dishes like stir-fries and stews.
• Texture: soft, slightly chewy, with a mildly bitter, nutty flavor.

 Health & Nutrition

• Contain small amounts of protein, starch, and antioxidants.
• Traditionally believed to aid digestion, improve circulation, and support respiratory health.
• Must be eaten in moderation (safe limit is usually a few nuts per serving).

 Fun Facts

• Ginkgo trees can live over 1,000 years.
• In Japan, ginkgo leaves are a symbol of Tokyo.
• During WWII, some ginkgo trees near Hiroshima survived the atomic blast and are still alive today.