Macadamia Nuts
Macadamia integrifolia · Macadamia tetraphylla · macadamia nuts
Macadamia Nuts: what every chef needs to know
The macadamia nut is native to the rainforests of Queensland, Australia. It is the world's most expensive nut thanks to the slow growth of the tree (7–10 years to first harvest) and the hard shell that requires mechanical crackers. Macadamia nuts contain the highest proportion of monounsaturated fat of any nut (approximately 59g per 100g), giving a creamy, buttery texture that is unique. The flavour is mild, lightly sweet and buttery. Macadamia nuts are used in commercial kitchens as a garnish, in biscuits (white chocolate and macadamia is a classic combination), in nut crusts for fish and as a finishing element. In Hawaii they are known as a local culinary ingredient. IMPORTANT: macadamia nuts are toxic to dogs through an as-yet-unknown toxin; never discard where pets can access them. Storage in airtight packaging is essential due to high susceptibility to oxidation.
Macadamia Nuts: nutritional values per 100g
Based on unprocessed product. Source: NEVO 2023 / USDA FoodData Central — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: NEVO 2023 / USDA FoodData Central.
Macadamia Nuts: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
Macadamia Nuts: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
low temperature preserveert the fine creamy character; to sterk roasting overheerst the subtle flavour
Macadamianoten are hard; use a sharp heavy knife of pulseer briefly in foodprocessor for gelijkmatige stukken
coarsely chopped macadamianoten with panko and herbs mix; aanbrengen on vis/kip for kruimelige creamy crust
the high vetgehalte provides quickly a gladde pasta; salt add to flavour. Rijker and romiger then pindakaas
Macadamia Nuts: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Macadamia Nuts: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Available year-round as a dried product. Harvest in Australia: March–September. Hawaiian harvest: August–February. Import product in Europe; no seasonal peak.
Macadamia Nuts: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Frequently asked questions about Macadamia Nuts
Why are macadamia nuts so expensive?
Macadamia nuts are expensive for three reasons: (1) the tree takes 7–10 years to first harvest, (2) the extremely hard shell (up to 300kg cracking force) requires specialised mechanical crackers, and (3) production is concentrated in limited regions (Australia, Hawaii, South Africa). The exclusivity makes them suitable as a premium garnish and quality signal on a menu.
Must macadamia nuts be declared as an allergen on the menu?
Yes, always. Macadamia nuts are an EU-14 tree nut allergen per EU Regulation 1169/2011. This applies to garnishes, nut crusts and desserts. Always state 'macadamia nuts' specifically alongside the general term 'tree nuts' for maximum transparency to guests with allergies.
How do I distinguish the two types of macadamia nuts?
Macadamia integrifolia has a round, smooth nut with a mild sweet flavour: this is the most commercially produced species. Macadamia tetraphylla has a slightly ridged shell and is marginally more bitter. In European hospitality purchasing M. integrifolia dominates. Both are sold as macadamia nuts and can be used interchangeably in preparations.
At what temperature should you store Macadamia Nuts?
Store Macadamia Nuts at cool and dry, <20°C, stored in dark; refrigerated strongly aanbevolen, compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Macadamia Nuts professionally?
The primary professional technique for Macadamia Nuts is Roasting (light, smaakbehoud) at 150-160°C oven for 8-10 minuten. Always verify core temperature with a calibrated probe thermometer.
Does Macadamia Nuts contain allergens?
Macadamia Nuts contains: Tree nuts. Declaration required under EU Regulation 1169/2011 Annex II.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
All information is subject to the KitchenNmbrs Terms and Conditions.
Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
