Macadamia nuts are native to Australia and are high in protein, vitamins, and minerals. They are difficult to shell and should be stored carefully to avoid going rancid. They are often paired with white chocolate and are associated with Hawaii. Refrigeration is recommended for the longest shelf life.
Macadamia nuts are rich and flavorful nuts native to mainland Australia, although they are also grown in Hawaii. These nuts were an important traditional food source for the native Australians, who called them Jindilli or Kindal Kindal nuts. They are almost always found unshelled, which means they need to be stored carefully so they don’t go rancid. Many suppliers ship these dice directly to consumers.
The macadamia genus includes eight species, two of which produce nuts which are a viable food source. John Macadam was the first to describe the genus and, by scientific convention, was given the name. This genus of flowering trees is found in the Proteaceae family and most of them produce poisonous or inedible nuts. Macadamia trees with food value have been cultivated for over a hundred years, and several farmers have produced distinct cultivars with unique traits such as particularly large or flavorful nuts.
Aboriginal Australians made macadamia nuts an important part of their diet, as the nuts are high in protein, along with an assortment of vitamins and minerals. Early explorers of the region were introduced to dice, which they called Queensland or Bush dice, in reference to the region where they were found. Macadamia nuts quickly became a popular food, and many specimens were imported to Hawaii for cultivation in the 1880s. The nuts are now closely associated with Hawaii, with several macadamia producers heavily marketing their products as typically Hawaiian.
Walnuts grow in extremely hard kernels which are very difficult to open. This is one reason why macadamia nuts are so expensive, since they are hard to shell. Once cracked, the shell reveals an ivory-colored kernel that is oil-rich with a buttery, creamy flavor. Nuts can be eaten out of hand, roasted, or ground into nut butter. Many people pair macadamia nuts with white chocolate in confections, and they’re also found in nut mixes and other desserts.
Because macadamia nuts are so high in fat, you need to refrigerate them for the longest shelf life. If kept at room temperature, nuts may become rancid. Try to use them quickly either way, as they generally taste better. Even the roasting highlights its flavour; for toasting macadamia nuts, either roast them in a heavy skillet or cook them, frying them occasionally until golden brown.
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