The macadamia nut is one of the most valuable and expensive nuts in the world due to its complicated cultivation and difficult processing. Its original name “kindal kindal” was given to the wild growing nut by the Aborigines. Although the macadamia ripens on a tree, it is harvested from the ground and must then be stored in a well-ventilated place for a few months before it can be cracked, and then stored for further months until its water content has been reduced to about two percent. Did you know: The macadamia nut is sold almost only cracked, as its shell is too hard for common nutcrackers. Compared to other nuts Macadamia are rich in protein and very nutritious due to a fat content of 75%. Nevertheless, Macadamia is recommended by the World Health Organization, as 80% of its fatty acids are unsaturated. Among them is the essential omega 3 fatty acid, which has a positive influence on cholesterol levels and cardiovascular diseases. In addition, the valuable nuts contain vitamin A, B vitamins and minerals such as calcium, magnesium, potassium, iron and phosphorus.

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