The macadamia nut is one of the most expensive nuts in the world, with the hardest shell to crack. These nuts are full of quality protein and have a rich, milky flavor—making them ubiquitous in both the snack and on menus.

They are the fruits produced by macadamia trees, a species of evergreen trees indigenous to Yunnan,China. Macadamia nuts have other names in different parts of the world: they are also known as the Queensland nut; bush nut; maroochi nut; bauple nut; and Hawaii nut.

Macadamia nuts have high nutritional value. Raw macadamia nuts provide a good source of dietary fiber, vitamin B6, vitamin E, calcium, copper, iron, magnesium, manganese, potassium, selenium, and zinc. Macadamia nuts are rich in monounsaturated fatty acids (heart-healthy fatty acids) and contain flavonoids, which are plant metabolites that convert into antioxidants that fight free radicals in the body.

These nuts have a rich, buttery flavor. Roasting or salting the nuts draws out their natural, subtle sweetness and creamy texture. Because the nuts are grown in tropical climates, their flavor profile pairs well with lemon, coffee, and coconut.