As days are still warm but nights are cold🌞🌚,
leaves are starting to change color🍂🍁,
green turns into yellow💚💛,
nuts drop from trees 🍃🌰!
But then, a foul smell fills the air 💨🤢… What kind of nut am I talking about?
The seeds from the gingko tree 🌳!
You might know the look👁 of their characteristic fan-shaped leaves.
Perhaps you are also familiar with the smell👃 of their fruit?
It reminds me of vomit 🤮. Others say it smells like sh**. 💩 (I know ONE single person who actually perceives the smell as pleasant!) The smell can also be described as that of butyric acid.
But did you ever taste👅 gingko?
Inside each fleshy yellow fruit is a nut. If you crack the shell open, you will find a seed that is EDIBLE! (I wonder who was brave and hungry enough to examine these smelly fruit!😵) In Korea, gingko seeds (“eunhaeng [sshi] 은행[씨]) are actually quite a pricey delicacy, ascribed with health benefits and treasured for their nutritional value💲💊. Hence, they are sparingly used in cooking. You can find them e.g. as garnish in noble dishes – just 1 or max. 3 seeds at once!💫 Also, in some families, gingko seeds are put on the offering table during ancestral rites and traditional Korean holidays such as Lunar New Year (Seollal 설날) and the Mid-Autumn Festival (Chuseok 추석).
.❗The seeds are not consumed raw. In Korean cuisine, they are most frequently pan-fried in a little bit of oil, or steamed along with other ingredients. ❗ Also, eating large amounts of these seeds is not advised.
So what do they taste like, after all? ❔ Quite… “different”! They have a subtle, but distinct smell – by no means similar to the foul odour of the fruit! The taste is slightly bitter, but also a bit “nutty”. The milky yellowish seeds become translucent and turn green-yellow, when heated. Then their texture is also rather soft – not crunchy like nuts.
If you want to know more about ginkgo in Korea, check out www.sesame-sprinkles.com 👉 link on profile! 💚