For thousands of years Australian aborigines feasted on highly nutritious macadamia nuts found in the rainforests. The nuts were hard to pick from the tall evergreen trees that were upto 40 feet high.
Aborigines gathered the fallen fruit and took them to the feasting grounds and ate them raw or roasted. The nuts were not easy to open, aborigines used stones especially shaped for this function. They learned to make macadamia nut oil and used it to combine with clay for face and body painting.
The western botanists discovered macadamia in the early 19th century. In 1858 the nut was named after Dr. John MacAdam, a noted Australian scientist. Some varieties of macadamia can be bitter and even toxic to humans. But the variety that spread to the West is one of the tastiest nuts around!
Cultivated gardens and farms of macadamia were popularized in Hawaii and that’s how the nut came to mainland America. It is even sometimes called “Hawaii nut.” There are macadamia farms in many countries now, including Costa Rica, Brazil, Israel, Kenya and many others.
Macadamia oil is a great addition to our kitchens, it has high oleic acid content and is a valuable vegetable oil for frying.
It is amazing for skin and hair. Adding a few drops to your shampoo will improve shine and massage hair follicles preventing hair loss.
It’s high nutritious value and great taste are the reasons why many people consider it the best nut in the world.
Please note: macadamias are toxic to dogs! If ingested the dog will experience weakness, pain and possible leg paralysis within 12 hours. The effects should be out of the system within 2 days.