Macadamia

The Aborigines, the indigenous people of Australia, used the wild nuts as a source of protein and fat. One of the traditional names in their languages is "Kindal Kindal."

Macadamia nuts are considered to be very fine and delicious nuts. Due to their difficult cultivation, complicated processing, and especially increased demand, they are among the most expensive nuts in the world—hence the nickname "Queen of Nuts."

The nuts ripen on the trees and are harvested from the ground. They are then stored in well-ventilated areas for several months. They are later shelled and stored for several more months to reduce their water content to about two percent. The nuts are sold almost exclusively shelled or further processed, as their shells are very hard and relatively thick. Most conventional nutcrackers are unsuitable; special spindle nutcrackers are best.

In addition to the very high fat content (mostly mono- and polyunsaturated fatty acids), they contain, among other things, vitamin B, calcium, iron and phosphorus.

Origin: Australia​

Delivery time: 10 -14 days