Macadamia nut

Scientific Name of Plant
Edible species Macadamia integrifolia and M. tetraphylla. Inedible species include M. ternifolia, M. praealta and M. wickhamii.

Also known as the Queensland nut, Bauple nut or bush nut.

Description
A delicious nut, native to Queensland, Australia, the macadamia nut has a light, almost coconut-like flavour. The shell in which they grow is extremely hard and tough to crack. This, in turn, grows in an outer casing or husk which splits open when the nuts are mature.



Origin and History
Originated in Queensland, Australia. Now commercially grown in Queensland and northern New South Wales, Australia, as well as central America, Hawaii and parts of Africa.

These nuts were used by Australian Aboriginies as part of their staple diet for hundreds of years before being discovered by British explorers and settlers in the early 1800's. They were named after British botanist John Macadam.

In the 20th century the retail value of these nuts became apparent and plantations were establised to grow them commercially.

Macadamia nuts are a well-known variety of Australian 'bush tucker' which gives the alternative name, "bush nut". Another alternative name, "Bauple nut", derives from the area in which they were first used by Australian settlers, Mount Bauple, near Gympie in Queensland.

Parts of Plant Used
Kernel and oil extracted from kernel.

Cultivation and Harvesting
See Queensland Department of Primary Industries and Fisheries

Uses and Properties
Macadamia nuts are used as a plain nut snack - raw, roasted, dry-roasted, salted or honey-roasted. Also used in many recipes includes desserts, cakes and savoury dishes.

The oil from these nuts is also used in cooking and cosmetics.

Nutritional Value
Contains no cholesterol. See external link for nutrition below.

More Information
For more information see Hidden Valley Plantations - overview, The Nut Farm - nutrition, Australian Macadamia Society - recipes or Macadamia Castle - history.

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