Macadamia 101- top kitchen insights and benefits

Did you know that the surface area of a macadamia nut shell must be cracked with a force of 300 pounds per square inch?

• The Hyacinth macaw, which is a kind of parrot, is one of the few known creatures that is capable of cracking the tough shell of a macadamia nut and removing the tasty kernel from inside.
• It is possible that you have heard people refer to macadamia nuts as “the king of all nuts” in various regions of the globe. The origin of this term is unclear; however, it may have something to do with the fact that macadamia nuts sometimes come with a premium price tag or with the widespread belief that they are among the most flavorful nuts.
• When it comes to cost, macadamia nuts are among the most expensive nuts that can be found anywhere in the globe. This is due to the high demand for macadamia nuts, the lengthy amount of time it might take for a macadamia tree to yield fruit, and the labor-intensive nature of the processing required for macadamia nuts.
• Macadamia nuts are very poisonous to dogs, therefore your canine companion will never get the opportunity to enjoy the freshness and flavour of a macadamia nut. Macadamia nuts, if eaten by dogs, may cause them to throw up, become lethargic, and weaken their muscles, all of which, if not addressed, can be deadly.

Macadamia nutrition values and health benefits

1. The B vitamin thiamine may be found in macadamia nuts, and these nuts are also an excellent source of the mineral manganese. Macadamia nuts are heavy in fat, but the majority of that fat is monounsaturated fat, which is the sort of fat that is good for your heart and may help lower your chance of developing type 2 diabetes as well as cardiovascular disease.
2. Naturally, macadamia nuts do not have a lot of sugar or carbs in them. They also include a variety of critical nutrients, such as dietary fibre and antioxidants, which assist in lowering the risk of illnesses such as cardiovascular disease, diabetes, and poor digestive health, as well as managing these disorders.
3. It is possible that eating macadamia nuts might help lower your chances of developing metabolic syndrome. This syndrome is characterised by a collection of risk factors, the most prominent of which are high blood pressure, high triglycerides, low HDL cholesterol, high blood sugar, and abdominal obesity. These risk factors raise the likelihood of developing cardiovascular disease, diabetes, and stroke. Thankfully, engaging in physical activity and maintaining a balanced diet may be of assistance.
4. It is possible that the soluble fibre in macadamia nuts acts as a prebiotic, meaning it feeds the good bacteria that are already present in your stomach and helps enhance your digestive health. Although further study is required, there is a possibility that prebiotics might help decrease inflammation and give some relief from irritable bowel syndrome and other disorders that are comparable.
5. Nuts are an excellent source of both dietary fibre and certain plant chemicals known as polyphenols, both of which are advantageous to the good bacteria that populate the gut. As a consequence of this, eating nuts may be beneficial to digestive health.
6. Macadamia nuts fall under the group of tree nuts, which are known to cause allergic reactions in many people. Macadamia nuts may cause an allergic reaction in those who are sensitive to peanuts, other tree nuts, or both. It is also possible that they have an allergy to macadamia nuts.
7. Even though macadamia nuts are full of beneficial elements, it is simple to consume too much of them (which means consuming a lot of calories and fat, both healthy and unhealthy types). Just 10 to 12 macadamia nut kernels make up a single serving of these delicious nuts. Make sure you do not overdo it by using your hand as a measuring tool for portions.

100g of macadamia has 718 calories (3004kj), 8g protein, 76g fat, and 14g carbs, including 9g fibre.

How to store macadamia and how to buy them

• Macadamia nuts are able to be purchased from a wide selection of online grocery and gourmet food sellers. This is in addition to being able to purchase them through specialty supermarkets and natural foods stores. You may buy the nuts raw or salted, whole or pulverised, roasted or unroasted, salted or unsalted, and even with or without salt. You can get them in either pre-packaged or bulk form, depending on your preference. For instance, online retailers are a great resource since they enable you to compare and contrast the many ways that a product may be acquired. This makes them an amazing source.
• The use of an airtight container or a freezer bag is the most straightforward method for shielding the nuts from the majority of those factors. Macadamia nuts may also be purchased in resealable bags, which is also acceptable. Leave as little room as possible between the contents of the container and the lid. This necessitates the use of a container of an appropriate size as well as the removal of excess air from the bag prior to its closure.
• The shelf life of macadamia kernels is around five months when kept at room temperature, twelve months when stored in the refrigerator, and twenty-four months when frozen. And such figures are comparable to what is stated on the labels of macadamia nuts that have been packed. In other words, the pantry is an acceptable option for short- to medium-term nut storage, but a cold storage unit is required solely in the event that the nuts need to be preserved for an extended length of time.
• If you purchase macadamia nuts that are still in their shells, the shells will shield the kernels from direct sunlight and extra air. This implies that the only thing you need to do is make sure the unshelled macs are stored in a dry, cool area away from any moisture.
• Check the “best-by” or “best-before” date that is printed on the label of any pre-packaged macadamia nuts. This date is not an expiry date; rather, it serves as a useful reference point that tells you how long the nuts should hold their quality. After that date, they will not go bad a day or a week later, but the quality may not be as good as it was when they were fresh.
• If you want to get the most out of your supply of macadamia nuts and keep them fresh for as long as possible, the best way to store them is in the freezer. Macadamias can be frozen without losing their flavour or texture. The process may be completed in under a minute and is as straightforward as it gets in terms of complexity.  
• What makes macadamia nuts go bad and how can you tell?
  • Rancidity is the most prevalent factor that renders nuts unfit for human eating at this time.
  • There was mould within the packaging. If the nuts have absorbed moisture while they have been stored, then that is a distinct possibility. If you follow the best storage procedures, which are explained in the section on storage, the likelihood of mould formation is significantly reduced.
  • Bugs found in the pantry within the package. Bugs that live in pantries choose dry foods like sugar and flour, but they will not avoid nuts either. Get rid of the macs if the bag contains bugs, insect larvae, or the bodies of dead insects. In addition to that, inspect the neighbouring meals for any insects.

Cooking techniques, secrets, and tips from the kitchen

1. Before using macadamia nuts in any sort of cookery, including roasting or toasting, they must be shelled, washed, and dried.
   • Once you have everything set up, the rest of the preparation process is simple; however, in order to ensure that your macadamia nuts cook uniformly, you should choose nuts of a similar size.
   • To start roasting them, combine 1/2 cup water, 2 teaspoons salt, and 1 tablespoon melted butter in a spray bottle and fill it halfway.
   • Get a good shake in before use.
   • The next step is to spread the nuts that have been shelled out on a baking sheet and lightly spray them with the bottle’s contents.
   • The nuts should be roasted for 10 to 12 minutes at 225 degrees Fahrenheit, with frequent checking to ensure they do not burn.
   • Nuts should be allowed to cool completely before being stored in a dry container.
2. In order to provide a unique and delightful flavour, several recipes call for ground macadamia nuts, which may be used in pastry dough or dusted over the bottoms of pie shells. Just throw the roasted nuts into a food processor and pulse it at regular intervals until you have the desired consistency. Do not turn the nuts into nut butter by processing them too much. The macadamia nut butter that results from over-processing is delicious as a spread, and it may be made even more spreadable and flavorful by adding a little of vegetable oil and some honey. Additionally, ground macadamia nuts may be utilised in many other cuisines as a filler and flavour enhancer, particularly in ground meat, poultry, and seafood preparations.
3. Among the most helpful cooking skills is the ability to whip up a nutritious snack in a matter of minutes using a fast and simple recipe. Caramelized macadamia nuts are a failsafe treat since they are tasty, indulgent, and easy to make with only a few simple, natural ingredients. Instead of the artificial flavours and preservatives that you would find in most packaged snacks nowadays, try these healthy alternatives. Caramelized macadamias are great on their own, but they really shine when paired with something cold and creamy like ice cream, a yoghurt parfait, or granola. Salads, baked cheese, frosted cupcakes, and cakes all benefit from their delightful crunch.
4. This recipe is a match made in cookie heaven since it combines two of my favourite things: white chocolate and macadamia nuts. The white chocolate’s mild sweetness and the saltiness of the macadamias make for an excellent flavour combination.
   • When making cookies, using parchment paper to line baking sheets has several benefits.
   • First and foremost, clean up is a breeze since the cookie grease never makes contact with the pans.
   • After baking is complete, just remove the parchment paper and toss it.
   • If you want to ensure that your baked goods do not stick to the pan, parchment paper is a great tool to use.
   • Lastly, a layer of parchment may protect your baking sheets from scratches, extending their useful life.
   • Baking sheets will last longer without charred bits stuck to the surface, and they will look brand new and shiny for much longer, too.
5. Vegan and vegetarian cooking is simplified with the use of this nuts. If you want to eliminate dairy products like butter, cheese, sour cream, and milk, but you still want to enjoy the health benefits of fats, then you can easily change them into alternatives. For vegans who miss the texture of meat in their diets, its crunch might be a welcome replacement. Plus, macadamia nuts are a key component in vegan party foods that even carnivores will like, so you can share the plant-based love with your pals without sacrificing flavour.
6. This multipurpose macadamia oil, which has a flavour that is described as being beautifully buttery and smooth, works well for roasting, baking, and deep-frying. In addition to this, it may serve as the basis for salad dressings and can be substituted for butter in the baking of a range of different foods. One of the most important characteristics of macadamia oil that contributes to its value as a cooking oil is its high smoke point, which ranges between 210 and 234 degrees Celsius. This is very important to know since the smoke point of an oil refers to the temperature at which it will begin to produce smoke and provide an unpleasant, bitter flavour to whatever you are cooking. Macadamia oil is distinct in a number of ways, one of which being the very high percentage of monounsaturated fat that it contains (it falls anywhere between 80 and 85 percent).
7. Macadamia nuts are a delicious addition to a number of different ingredients, including coconut, oats, pineapple, vanilla, banana, mango, and rum. They are also delicious when mixed with other components, such as eggs, sugar, honey, cinnamon, or ginger.

History of macadamia nuts from the beginning until today

• Our exquisite nut initially emerged 60 million years ago on our north-east coast, where expert and dedicated farmers cultivate hundreds of tonnes of it in great soil and temperature. The macadamia tree can tolerate harsh conditions since it originated in Australia. Because of its capacity to optimise water use and capture carbon from the atmosphere, it is called a “sustainable giant” of plants.
• Before European colonisation, Indigenous Australians ate the seeds of two evergreen trees on the eastern slopes of the Great Dividing Range. Locals called the macadamia Kindal Kindal. The macadamia nut tree has several Aboriginal names. Jindill, Baupal, Boombera, and others.
• Macadamias were a luxury that should be conserved and gathered wherever found. They may have roasted macadamias in their fires to take as non-perishable food. Their use as unique ceremonial gifts during inter-tribal corroborees was ubiquitous. Tribes and people traded them.
• Indigenous women carried nuts in a dilly bags to feasting grounds. They used stone indentations to fracture shells and remove the husk. The kernel was protected by placing a flat indented stone over the nut and striking it with a larger stone.
• In the 1870s and 1880s, macadamia trees were planted along the Noosa River, with the first plantation near Lismore. Mechanical processing made commercial production of the tough nut possible, despite successful grafting methods.
• Norm Gerber, pioneered grafting processes that helped our commercial firm flourish. His accomplishments made him the “founding father” of the Australian macadamia industry.
• Australian macadamia farms began in the 1960s. Since then, macadamias have been farmed throughout the east coast from Nambucca Heads to Mackay.
• But it was not until the 1850s that European botanists Walter Hill and Ferdinand Von Meuller were inspired by the Queensland rainforest macadamia trees’ stunning magnificence.
• Australia is the world leader in high-grade macadamia production thanks to our 800-odd farmers. They spend millions on research and development to improve farming practises. Macadamias, Australia’s fourth most valuable agricultural export, are worth millions to regional economies where they are grown.