| Latin Name : | Macadamia tetraphylla |
| English Name : | Macadamia nut |
| French Name : | Noix de macadamia |
| Family : | Proteaceae |
| Origin : | Kenya, Australia |
History and Origin
Macadamia nuts have long been known to Australia’s Indigenous people. But it is only in 1858 that they were revealed to the whole world by two English botanists doing research in the North-Eastern country. Macadamia nuts were named after the Australian scientific John Macadam. Fresh nuts are particularly hard to crack open. You must use a nutcracker. After about three months of drying, the nut is easier to open. Its flavor is also stronger and it’s texture, greasy.