Master plant: Macadamia ternifolia F. MUELL.
Proteaceae (Protea family)
The Macadamianut tree is native to Eastern Australia, however, the tree is cultivated in many tropical regions of the world (e.g. Hawaii, Africa). The Macadamia nut or Queensland nut was part of the basic nutrition of Australia's Aborigines. Macadamianut oil is produced by cold-pressing and subsequent careful refinement of the kernels.
Characteristics and substances:
Macadamianut oil is one of the most precious edible oils due to its high concentration of mono-unsaturated fatty acids (~ 80%). Therefore Macadamianut oil is stabilized for extended shelf life with vitamin E (d-alpha tocopherol).
Another unique characteristic is the high concentration in palmitoleic acid (~ 20%) which ordinarily is found in such amounts only in animal fat.
Macadamianut oil is a fine tasting and valuable edible oil used in various food dishes and recipe.
Also available as organic oil.