Below is a list of all known varieties for Ginkgo Nut. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Ginkgo Nut (Boiled) | Prepared by boiling in water to soften the kernel; used in savory dishes like congee or soup. |
| Ginkgo Nut (Canned/Jarred) | Shelled and peeled nuts preserved in a liquid for convenient use in braised dishes and stir-fries. |
| Ginkgo Nut (Cultivar) - Shaoxing | A Chinese Ginkgo cultivar specifically noted for high nut yield and excellent kernel size. |
| Ginkgo Nut (Cultivar) - Sungsil | A specific Korean cultivar of female Ginkgo tree known for consistently producing large, high-quality nuts. |
| Ginkgo Nut (Large Grade) | A commercial grading for larger, higher-quality Ginkgo kernels, preferred for their texture and ease of use in cooking. |
| Ginkgo Nut (Roasted) | The common preparation where the nut is dry-roasted until the shell cracks; used as a snack or accompaniment. |
| Ginkgo Nut (Small Grade/Wild) | A commercial grading for smaller Ginkgo kernels, often harvested from wild trees and used in smaller applications or as a garnish. |
| Ginkgo Nut (Sweet Soup Preparation) | Nuts prepared and added to traditional Chinese sweet soups and desserts, often with rock sugar and other ingredients. |