Macadamia nuts are the seeds of a tropical evergreen tree native to eastern Australia. They grow within a hard outer shell (5x harder than hazelnut shells) that is notoriously difficult to crack - requiring a hammer, vise, or some other specialty tool. This is why they are one of the most expensive nuts - harvesting and breaking open their shells requires up to 300 pounds of pressure per inch! Trees do not start producing commercial quantities of fruit until they are 7-10 years old, but then can produce for over 100 years.

Macadamias were highly esteemed by Australian Aboriginal people - they called them "kindal-kindal" - and their oil was used for food, body paint, medicines, and skin treatments. They were valuable in trading amongst tribes.

Europeans first discovered the nut in the mid-19th-century and samples were brought back and grown in botanical gardens as an ornamental tree. It got its name from John Macadam (1827-1865), an Australian chemist, teacher, and politician. The first commercial orchard in Australia was planted in the late 19th-century and specimens were brought to California & Hawaii around the same time. Today, the world's largest commercial producer is the Mauna Loa Macadamia Nut Corporation, founded in Hawaii in 1948. The United States leads the world in macadamia production, followed by South Africa and Australia.

Of all nuts, macadamias have the highest amount of heart-friendly monounsatured fat - up to 80%! They are also a great source of the B vitamins, fiber, magnesium, selenium, and iron.

Macadamia nuts can be bought raw or roasted. Store raw nuts in the fridge or freezer to prevent rancidity.

September 4th is National Macadamia Nut Day in the US.

Want to try making your own? Read through our DIY Nut Butter Guide to get started.
Suggested Flavor Pairings: rose, matcha, vanilla, chocolate, cinnamon, ginger, turmeric, berries