The meat of the nuts is pressed to produce a precious oil used as a food source, but even more often in cosmetics as a skin, hair and nail moisturizer.

The shell of the macadamia nut is considered to be one of the hardest nut shells, which can only be crushed by using a force of more than 200 tonnes per square metre.

The largest consumers of macadamia nuts are the USA (nearly half of the world’s production).

The macadamia nuts are not picked directly from trees, but are left to reach maturity and fall from the tree on their own.


Due to their sweet, buttery rich flavour and creamy texture they are very popular for making desserts.
The nuts are perfect in combination with tropical flavours, coffee and chocolate.

The nuts release an oil while roasting or baking which enhances their flavour.

The also go well with savoury dishes, particularly salads, vegetable side dishes, soups and stews, as well as meat dishes, such as fish, poultry and pork. The meat coated with crumbs made of ground macadamia nuts or complemented with a macadamia nut puree is a delightful treat.


Macadamia nuts covered by a hard shell and a green coat are the fruit of the evergreen Australian tree with the same name. The tree can grow 15 metres high and produce up to 60 kilograms of fruit per year.

The macadamia tree is widely cultivated in South Africa, Australia, New Zealand, Costa Rica and Hawaii, and several other countries.


Macadamia nuts are native to Australia and were a common food source of the Aboriginal people. Allan Cunningham was the first European to come across the macadamia nut; however, the German-Australian botanist Ferdinand von Mueller was the one who named the nut after his friend – the chemist John Macadam in 1875. The other names for the macadamia nut is the Queensland or the Hawaiian nut.

In the early 20th century, the cultivation of macadamia trees started in Hawaii and originally served as a windshield on the sugarcane plantations.  

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