ORGANIC Macadamia Nut Oil

Our Macadamia Nut Oil is cold-pressed from the macadamia nut. This preserves the nut's valuable ingredients and typical flavour. With its unique flavour, this precious oil is for gourmets who love something special. The macadamia nut is one of the most expensive nuts in the world due to its difficult cultivation and complex processing (months of drying and cracking the particularly hard shell) and is therefore known as the 'Queen of Nuts'. The oil from the nut is a rarity among edible oils in this country. It is much more widely used and appreciated in Australia and the USA. To achieve the delicate nutty flavour of this oil, the macadamia nuts are pressed virgin, i.e. unroasted.

Origin

The macadamia plant belongs to the Proteaceae family. It is best known for its aromatic nut, the macadamia nut of the two species Macadamia integrifolia and Macadamia tetraphylla and their varieties. The macadamia is native to Queensland in eastern Australia. Today, the genus can also be found in African countries, South America and the USA.

The queen of nuts owes her name to Australian Dr John MacAdam, who discovered the macadamia nut in his home country in 1857 with German botanist Ferdinand von Müller.

Macadamia nut oil in the kitchen

Macadamia nut oil, with its subtle nutty flavour, is ideal for salads, dips and desserts. Gourmets also use the fine nut oil for frying meat and fish. However, it should not be heated for too long or too hot, so as not to affect the fine nutty notes.

We recommend a mild, sweet vinegar for making salad dressings with macadamia nut oil. Alternatively, lime juice can be used to add a fruity acidity to the dressing. The fine nut oil is also great for refining desserts, yoghurt and cereals. Add a little macadamia nut oil to all sorts of dishes if you want a special, unusual flavour.

Macadamia nut oil for skin and hair care

As well as being used as a cooking oil, macadamia nut oil is also a valuable skin care oil, especially for dry and rough skin. It can be used on its own or blended into day and body lotions. It is also good for hair and brittle ends.

Our Macadamia Nut Oil refines salads in combination with mild, sweet vinegars or fresh lime juice. It also adds a special nutty flavour to desserts, yoghurt and cereals. Macadamia nut oil can also be used for frying fish and meat - but do not overheat or overcook.

As a skin and body oil, macadamia nut oil is particularly popular for massages, as the oil is slowly absorbed into the skin, leaving it feeling smooth and silky, and protecting it from the drying effects of the wind and sun. It is also great for hair care.

Botanical name of macadamia nut oil

Macadamia ternifólia F. (also known as the Australian nut)

Nut seed of the evergreen tree; the white nut, the basis of macadamia nut oil, weighs 2-3g and is surrounded by a thick, brown (chestnut-sized) shell, which in turn is surrounded by a green, fibrous pericarp.

Fatty Acid Spectrum

Cold pressed organic macadamia nut oil is a pure, natural product made from organically grown macadamia nuts. Organic Macadamia Nut Oil is suitable as an edible oil as well as a skin care oil (ingredient) in natural cosmetics.

The fatty acid composition of macadamia nut oil has been analysed and is average:

Macadamia nut oil should not be used for frying as the polyunsaturated fatty acids can form trans fatty acids at high temperatures.

Origin

Macadamia nuts are organically grown in Australia, Africa, the Caribbean and the South Seas. The round nuts come either from isolated trees (wild collection) or from macadamia tree plantations.

Storage

Macadamia nut oil is relatively sensitive to oxidation and should be stored in a cool, dark, tightly closed bottle. Once pressed, macadamia nut oil can be stored for up to 12 months if stored correctly.