Latin: Macadamia tetraphylla
French: Noix de macadam
English: Macadamia nut
Family: Proteaceae
Source: Kenya
History and Origin:
Macadamia nuts have long been known to Australia’s Indigenous people. But it is only in 1858 that they were revealed to the whole world by two English botanists doing research in the North-Eastern country. Macadamia nuts were named after the Australian scientific John Macadam.
Fresh nuts are particularly hard to crack open. You must use a nutcracker. After about three months of drying, the nut is easier to open. Its flavor is also stronger and it’s texture, greasy.
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