Botanist's Glossary

Macadamia - Macadamia ternifolia

  • Description
    • Macadamia (Proteaceae family) is an evergreen tree that grows to a height of 10 to 15 meters. Native to Australia, it is cultivated in many warm Mediterranean and tropical regions and is becoming increasingly common in the French Riviera. Its fruit, also known as "Queensland nut", is 2 to 3 cm wide and has an extremely hard shell, inside which is a very tasty kernel.
  • Traditions
    • Macadamia nuts have a smell and taste similar to that of the hazelnut. Aborigines have always known about the macadamia, but it only appeared in the West in the early 20th century. Today, the nuts are found all over the world and can be eaten toasted as an aperitif. It is a nut with a high oil content, rich in protein and various vitamins.
  • Properties
    • Macadamia nut oil is extracted by mechanical pressing. An excellent skin conditioner, it regenerates and strengthens the lipid barrier and improves its hydration. It is also used to nourish the hair.

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