Low Temperature Baked Ginkgo Nut Kernels 500g Bai Guo Ren for Soups Congee and Herbal Cooking

Low Temperature Baked Ginkgo Nut Kernels, known in TCM as Bai Guo Ren (白果仁), from Ginkgo biloba seeds. These cooked, gently baked kernels are a traditional food and herbal ingredient used in Chinese soups, congee, and sweet dishes. In TCM theory, Bai Guo Ren is considered sweet, bitter, and astringent, entering the Lung and Kidney channels. Traditionally associated with supporting lung and kidney function, it is used in small culinary amounts and should not be eaten raw or in excess.

Key Selling Points

• Identified as Bai Guo Ren (白果仁), the seed kernel of Ginkgo biloba
• Low temperature baked and pre-cooked for convenient culinary use
• Traditional TCM ingredient entering the Lung and Kidney channels
• Commonly added to soups, congee, and sweet dessert dishes
• Available in 500g bags with bulk 25kg wholesale options

Quality & Sensory

The kernels are typically pale yellow to light jade green with a firm, slightly chewy texture. They have a mild, faintly sweet and nutty aroma. After cooking in soup or congee, they become soft and tender with a subtle bittersweet, starchy taste. Color and texture may vary slightly between batches.

Technical Specifications

Usage Scenarios

• Added to traditional Chinese soups and broths
• Cooked into rice congee or sweet dessert congee
• Used in herbal culinary dishes and seasonal food preparations
• Included in home cooking as a starchy nut-like ingredient

Traditional Uses

In TCM and folk practice, Bai Guo Ren is traditionally used in small culinary amounts in soups, congee, and sweet dishes. It is often paired with ingredients such as lotus seed, lily bulb, or pork in slow-cooked soups. Traditional preparations emphasize cooking thoroughly and limiting intake. It is also used in seasonal foods and some herbal food formulas.

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