Macadamia nuts are native to Australia. They are named for John Macadam, a Scottish born physician and chemist who promoted their cultivation in Australia. At PlantLife, many of our staff dream of one day having a nut named after them. It’s good to have ambitions.
Sometimes known as the Queen of nuts, macadamias have a distinctive, buttery taste. We think they’re often underrated – premium macadamias are truly delicious, with an indulgent and versatile flavour that makes them a wonderful addition to any cupboard.
Unroasted, unsalted, and impressively large, our macadamias are a high-quality product with a fantastic flavour and great nutritional profile. We source our macadamia nuts from Kenyan small farmers in areas cultivated to organic standards. Macadamia nuts are not picked from the tree but are fully ripened when they fall and are then harvested.The end result is naturally delicious.
Like many other nuts, macadamias are low in carbs and high in natural antioxidants, as well as monounsaturated fat - aka “good” fat. Like many other nuts, they have been shown to decrease cholesterol when eaten in moderation and help the body to metabolise energy in food.
Macadamias can be eaten as a snack, ground and sprinkled onto various dishes, or used in salads. There are many recipes for cookies, cakes and confectionery that use macadamias for their rich flavour.