Tuesday, September 12, 2017

Macadamia nut

The macadamia nut, Macadamia integrifolia, is also known as smooth shell macadamia, or the Queensland nut, is native to Australia and is one of the world’s finest gourmet nut crops.

Macadamia nuts, or mac nuts for short are tasty and crunchy, buttery-flavored nuts that are about the size of a marble when unshelled. Macadamia integrifolia is a fast growing, regular-shaped, medium-sized tree with heavy, dark green foliage.

The first macadamia plantation was established in northern New South Wales in the 1880s but difficulties encountered in cracking the tough shell thwarted development of the industry.
Macadamia trees were introduced to Hawaii in 1882 for windbreak plantings and it was there in the 1930s at the University of Hawaii that the commercial potential of the nut was developed.

Macadamia nuts can be substituted for other nuts, especially almonds, measure for measure in most recipes and vice versa. Chopped macadamia nuts can be used as a filler and flavor enhancer in ground meat, poultry and seafood dishes.

Oil produced from low grade and high oil nuts is used mainly as a replacement for applications that use coconut frying oils.
Macadamia nut
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