Macadamia nuts are native to Australia, and they are especially appreciated for their buttery sweet yet delicate flavour and their crunchiness. These nuts are considered among the finest in the world for the creamy texture and delicate flavour of their seeds.
Macadamia nuts are renowned for their versatility in cooking: they can be used as the main ingredient in both sweet and savoury dishes, or as a topping to grant additional crunchiness to the dish. As a main ingredient, they are most commonly used in recipes for desserts like cakes, biscuits, and ice-cream, or to add a unique flavour to salads, pasta dishes, and sauces.
From a nutritional point of view, macadamia nuts are rich in monounsaturated fats (78%), and are a source of phytosterols.

FUN FACTS ABOUT MACADAMIA NUTS
The harvesting of macadamia nuts is rendered particularly difficult by the fact that the nuts don’t ripen all at the same time but asynchronously, and their shells are especially hard to crack.
Macadamia nuts are extremely precious: the trees they grow on can only be cultivated in few parts of the world and on top of that they aren’t very productive. The cultivation and harvesting of the nuts are also very difficult processes, however, due to their unique flavour and numerous health benefits, they are considered a delicacy enjoyed by many people.