What are macadam nuts?

Macadamia nuts are rich, tasty nuts from the Australian continent, although they are also grown in Hawaii. These nuts created an important traditional food source for indigenous Australians who called them Jindilli or kind kind. Macadamia nuts can be found in many markets, although they are expensive. Shells are almost always found, which means that they should be carefully stored so that they do not become rancid. Several suppliers also supply macadamia nuts directly to consumers. John Macadam was the first to describe the family and was named for him according to the scientific Convention. This genus blooming is found in the Proteaceae family and most of them actually produce poisonous or inedible nuts. Macadamia trees with food value have been grown for more than a hundred years, and several farmers have created clear cultivars with unique features such as particularly large or tasty nuts.

Australians have made Macadamia an important part of their diet, because nuts have a high protein content, along with a range of vitamins and minerals. Soon explorers in the region were introduced to the nuts they called Queensland or Bush NUTS in a link to the area in which they were found. Macadamia NUTS has quickly become a popular food and several samples were imported to Hawaii for cultivation in the 88th of the 20th century. The nuts are now closely linked to Hawaii, with several manufacturers of macadamia strongly launch its products as typically Hawaii.

nuts grow in extremely hard cores that are very difficult to open. This is one of the reasons why macadam nuts are so expensive because they are shell -intensive. After rupture, the shell reveals the ivory company Longled, which is rich in butter oil, creamy taste. Nuts can be consumed from hand, baked or ground in walnut butter. Many people pair the macadam walnutHy with white chocolate in confectionery and can also be found in walnut mixtures and other desserts.

Because macadamia is so high that you should cool them after the longest durability. If they are kept at room temperature, the nuts can run. Try to use macadam nuts quickly in both cases because they generally taste better freshly. Toasting also emphasizes their taste; Toast macadamia nuts, either bake them in a heavy pan or bake, sometimes turn them until they get rid of golden brown.