the love
of curiosity…

Yes. When incorporated into a well-balanced diet, macadamia nuts provide a wholesome and natural source of energy and nutrients that are beneficial for healthy living.

Yes! Macadamia nuts contain nutrient-dense fibers and are naturally low in carbs and sugars, so consumers can better control their blood sugar levels. When consumed in moderation and supported by an active lifestyle, macadamia nuts are a champion of the low-glycemic index that is helpful for people with diabetes and those striving for overall wellness.

Aside from the more harmful trans fats that we all know to avoid, there are two main groups of fats we consume regularly: saturated and unsaturated. Saturated fats are the “bad fats” that are commonly found in meat, animal products, and processed/prepackaged food.

Unsaturated fats, on the other hand, contain clean or “good fat” found naturally in plant-based oils, avocados, and nuts. Macadamias are rich in “good” monounsaturated fatty acids (MUFAs) like Omega 7 and 9, and a balanced source of polyunsaturated fatty acids (PUFAs) like Omega 3 and 6, which in combination are essential to do more good things for your body.

Omegas are fatty acids in certain types of monounsaturated and polyunsaturated fats found in foods. While there are nearly a dozen types of Omega fatty acids, the ones of particular interest in macadamia nuts are Omega 3 and 6, which are polyunsaturated fatty acids, and Omega 7 and 9, which are monounsaturated fatty acids. While the true power of Omega fatty acids is still being researched, they have been shown to have a range of health benefits including lowering cholesterol, promoting brain function, and fighting inflammation.

They sure are… For those living the keto lifestyle, macadamia nuts are an excellent source of the “good fats” needed to sustain ketosis. Omega fatty acids are key dietary fats that are essential to our bodies because they provide both energy and absorption of vitamins and minerals.

Yes, yes, and yes! Macadamia nuts are naturally gluten-free, vegan, and paleo because they are a plant-based, superfood that can be consumed directly from the tree. In fact, macadamia nuts are also Whole30 approved, Grain-Free, Keto, Low Carb, and Low GI, making them one of the friendliest diet whole foods.

The short answer is yes. The long answer includes what FODMAP is and why. FODMAP stands for “fermentable oligosaccharides, disaccharides, monosaccharides, and polyols” which is a fancy way of describing medium chain carbohydrates (sugars) that are hard for some people with intestinal disorders to digest. Because macadamia nuts are very low in these types of sugars, they are considered “low FODMAP” when compared to other nuts like almonds, cashews, and pistachios.

Yes! Macadamia nuts are perfectly safe to consume while pregnant assuming the parent-to-be is not allergic. Macadamias provide essential fatty acids that are crucial for supporting the health of the parent and child.

No, not when consumed as part of a well-balanced diet – consider that myth busted! Macadamias, like all any food, should be consumed consciously and as part of an overall balanced diet and bring many wonderful health benefits.

Yes, they can:) The nutrient-rich, healthy-fat, and plant-based goodness of macadamias helps fight cravings by keeping you fuller longer which can support weight loss. When consumed in moderation and supported by an active lifestyle, macadamia nuts are an excellent addition to your diet.

A serving of macadamia nuts (approximately 1oz or 28g or roughly 10-12 nuts) contains about 2.4 grams of plant-based protein. When combined with its other benefits, it is a great balanced snack or added as a topping to your salad.

A serving size of macadamia nuts is approximately 1oz or 28g (typically 10-12 macadamias depending on size). Don’t have a food scale or not into measuring? No worries! Just grab a small handful of macadamias instead of that candy bar or bag of chips and you will be headed in the right direction.

While it depends on the type of nut and the method used for roasting, according to a 2021 study published in Food Science & Nutrition, the sensory, nutritional quality, and oxidative stability of roasted macadamia nuts were greatly improved, compared with raw nuts.” But we think they’re great either way!

Macadamia farms and plantations are throughout the tropical world with production regions in Australia, Hawaii, South Africa, varied parts of Africa and Latin America as well as China and some parts of South East Asia. Check out our world map for more information.

The creamy-white macadamia nut is found inside a hard brown shell that is enclosed in a green husk. The nuts are usually found in clusters on the end of the branches of the bushy macadamia tree. From the time a new macadamia tree is planted, it takes about four years before any nuts can be harvested, and up to ten years to reach mature size (and full production).

Yes. Macadamia nuts come from the macadamia tree. Other tree nuts include (but are not limited to) almonds, Brazil nuts, cashews, chestnuts, filberts/hazelnuts, pecans, pistachios, shea nuts, and walnuts.

The commercial life of trees in a macadamia plantation is generally 40 to 60 years. However, the world’s oldest known cultivated macadamia nut tree, planted in 1858, still grows in Brisbane’s botanic gardens.

Depending on the environmental factors surrounding the macadamia tree, it takes at least 4 years from planting for a tree to produce those delicious nuts and about 10 years to reach full maturity.

Macadamia nuts drop from the tree. Farmers then harvest the nuts, often still in their green outer husk, from the ground using a specialized harvester or by hand. Once the husk is removed, the nut (still in the shell) is dried and sorted before being sold either in the shell or “cracked” and sold as kernels.

The long harvest season of macadamias combined with the various geographic regions they are grown means that there are fresh nuts to be found almost throughout the whole year. In the southern hemisphere, harvest is from February through August with the majority of nuts falling in May and June, while the northern hemisphere is reversed with fresh nuts being harvested from August through January. Plus, if the nuts are grown close to the equator, the harvesting window can be even wider!

Macadamia nuts on a single tree don’t all ripen the same week, or even the same month, so they need to be harvested over time. When a macadamia nut is fully ripe, it will either fall from the tree on its own or when the tree is shaken by hand or by mechanical means.  

There are thousands of macadamia farmers or growers around the world ranging from small agricultural holdings to large plantations – and the number is increasing each year. Macadamias are primarily produced in South Africa, Australia, Kenya, and China,  as well as Guatemala, Hawaii/USA, Malawi and Vietnam, and Malawi, just to name just a few. With the increase in macadamia farming that is happening globally, we can expect even more countries to be producing macadamias in the future, as well as more opportunities to get our hands on these creamy morsels.

Macadamias are generally grown between the 35th parallel and the equator (sub-tropical-tropical regions) where their water needs are often met by natural rainfall. Where supplementary irrigation is required, the trend has been towards extremely efficient irrigation.

The size and type of farming systems growing macadamias around the world are as diverse as the farmers who grow them. They range from small agricultural holdings harvesting a few trees, to larger farms with over a thousand acres. The majority are actually family-owned, with very few being owned by corporations. One of the many unique aspects of macadamias is that they adapt well to all these systems, providing a valuable cash crop for even the smallest grower.

A small portion of the total macadamia crop is formally certified as organic.  The industry is currently building the practice of inter-row cropping, which helps with Integrated Pest Management systems. This means utilizing insect predators (think birds, bats, etc.) that help protect the trees and minimize the use of pesticides. The hardy macadamia trees, aided by the layers of husk and hard shell, have strong natural defenses against most diseases.

Macadamia nuts are decadent, creamy, and buttery. Their delicate crunch and soft, melt-in-your-mouth quality leads many consumers to compare their texture to the likes of cashews but with an even smoother, one-of-a-kind taste. We think they’re the best–but we’ll let you be the judge!

Yes. Macadamia nuts are often consumed raw for a naturally wholesome, delicious, and nutritious snack or topping.

Yes. Macadamias nuts can be roasted and the process is actually quite simple! 1) Preheat your oven to 325 degrees F. 2) Place raw macadamia kernels in a single layer on a baking sheet lined with parchment paper or aluminum foil. *Tip: try tossing the macadamias in your favorite seasonings or flavors for a fun and unique twist! 3) Place the baking sheet in the oven and bake for 10-12 minutes or until golden, giving the tray a shake about halfway through baking to ensure even roasting. Be sure to watch closely the last few minutes to ensure the macadamias reach the perfect roasting.

Show some added love and care to your macadamia nuts by keeping them in a dry, air-tight container or bag away from direct sunlight and heat sources. If you live in warmer climates, refrigerating macadamias is a great way to preserve their wholesome goodness.

At room temperature, macadamia nuts can be stored for up to 5 months but can be stored even longer if kept in the refrigerator or freezer. Note: It’s always best to follow the “best by” or “use by” date provided on the package.

Yes. If not properly stored, macadamia nuts can become moldy, dried out, or rancid and should not be consumed. Note: It’s always best to follow the “best by” or “use by” date provided by the brand or retailer.

This luxury nut is known for its buttery and creamy texture. This texture comes from the “good fats” present in the macadamia nuts. Fats are mainly responsible for the sensory properties of foods that establish eating pleasure. The added bonus is that they also provide our bodies with essential nutrients–which humans love and crave!

The hard, brown shell of the macadamia nut is one of the toughest in the nut world. To open the shell safely, we recommend using a nutcracker or opener designed specifically for macadamias. Or–just buy them already cracked and de-shelled 🙂

The mild, buttery decadence of macadamia oil makes it perfect for cooking and baking. Macadamia oil has a high smoke point so it holds up to frying and roasting. The oil can also be used in salad dressings, as a butter substitute, and even in some beauty products for hair, skin, and nails.

Macadamia butter is relatively easy to make. It requires just 2 ingredients: macadamia nuts and a pinch of sea salt (if desired). When combined in a food processor, the macadamias release their essential oils creating a velvety butter perfect for all meals and snacks. Don’t have time to make your own? That’s okay! Check with your local wholefood grocer or online to see the best way for you to purchase macadamia butter.

Like most nut butter, macadamia butter can be used as a dip for crackers, veggies, and fruits but can also be used in smoothies, sauces, soups, marinades, sandwich fillings, baked goods… We could go on, and on, and on!

Macadamia milk is a plant-based, dairy-free alternative to traditional milk. Macadamia milk is made by combining soaked macadamia nuts and water. Once blended, the rich and smooth texture makes it a delightful companion for smoothies, coffee, cereals, or as a beverage all on its own. Also, macadamia milk boasts a more rich and smooth taste when compared to other milk alternatives like almond, cashew, or soy milk. It’s a win-win!

Yes. Macadamia nut milk is Non-GMO, plant-based, and naturally lactose-free so it’s easier for your body to digest making it a great substitute for traditional milk. Macadamia milk is also fortified with Calcium and Vitamin D, like other milk, so you get all the benefits without sacrificing. In addition to its health benefits, macadamia milk also has a more smooth and rich taste than traditional milk.

While both kinds of milk have their advantages, macadamia milk stands above almond milk because of its higher concentration of “good fats” and manganese. Also, because macadamia milk has a more creamy texture, it’s tastier too–but we’re a little biased!

You sure can! The process is similar to making other nut-based milk. Macadamia milk is made by combining soaked macadamia nuts and water and blending them together to create the silky-smooth, milk alternative. You can add sweeteners or flavoring if desired as well. (Tip: check out our macadamia milk recipe here.)

Yes. Macadamia milk can be heated in the cooking/baking processor to use in hot beverages.

Macadamia flour is incredibly versatile and can be used as a gluten-free alternative in almost any application you would typically use wheat flour. Try using macadamia flour as a gluten-free coating for proteins like fish, poultry, or tofu or as a base for pie crusts and other baked goods.

Macadamia nuts are produced all over the world in various geographic regions. Because they are a global superfood, the peak season of macadamia nuts varies by location but typically, most macadamia trees produce nuts from late autumn through spring.

When compared to other tree nuts, macadamias cost slightly more because of their unique harvesting. Of the 7 types of macadamia trees, only 2 species produce the nuts we consume and these trees take roughly 7+ years to produce nuts. Additionally, the hard shell of macadamias means that they often must be opened mechanically which can split the nut, creating smaller pieces and requiring more time to separate the shell and kernel.

Unfortunately, yes. While the exact cause is unknown, macadamia nuts are toxic when consumed by dogs and can cause harmful reactions. The ASPCA Animal Poison Control Center (APCC) states that “in most cases, these negative effects are mild and can be managed at home with a little guidance from a veterinary professional. But in more serious cases, the side effects can require veterinary care.” So keep those delicious morsels away from your furbaby!

While regional dialects may differ in the specific sound of the word, the official diction pronunciation of “macadamia” is: mak-uh-dey-mee-uh. Try saying that three times fast!

While it’s likely that indigenous Australians first interacted with the tree, explorer Allan Cunningham is credited as the first to record his finding of the tree in 1828. It wasn’t until 1857 that British botanist Ferdinand von Mueller gave the tree the scientific name “Macadamia tetraphylla” in honor of his friend Dr. John MacAdam, a noted scientist and secretary to the Philosophical Institute of Australia. Then, in 1858 the first macadamia eating was recorded. And the rest is history!

Macadamia nuts comprise just 1% of the total nut production on Earth, making them one of the rarest nuts. But good news! New farms have developed over the last several years and are continuing to develop which means more macadamias and more ways to get your hands on them!