Macadamia
Noix de macadamia
| Latin name | Macadamia integrifolia |
|---|---|
| Family | Nuts & seeds |
| Origin | Queensland, Australia |
| Season (France) | All year |
| Flavour | Buttery · Sweet · Creamy · Nutty |
| Typical price (France) | 35–60 €/kg |
What it is
The hardest shell of any commercial nut — it takes about three hundred atmospheres to crack, which is why it is the most expensive nut in the world. It is also toxic to dogs, for reasons nobody has fully explained.
In the kitchen
It is over seventy per cent fat, so it burns fast. Toast it at a low temperature and watch it constantly.
Goes with
Cream Coffee Vanilla Honey Coconut milk Dark chocolate Lime Maple syrup
Same species
Also used with
Lemon myrtle Tasmanian pepperberry Wattleseed
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