Macadamia
Macadamia integrifolia
A Hawaiian-industry / Australian native tree nut, very high-oil, very hard shell. Not a temperate hazelnut.
GROW → HARVEST → EAT → DRY → POWDER → CAPSULE → GUMMY — forms are not equivalent. Food first.
Identity
What it is
A Hawaiian-industry / Australian native tree nut, very high-oil, very hard shell. Not a temperate hazelnut.
Edible portions
- seeds
Absence of a portion from this list means it is not treated as food here — not that every other part is toxic.
Growing
- Climate. 9–11 subtropical
- Light. Full sun, frost-tender
- Soil. Well-drained, slightly acid
- Planting. Slow tree. Thick shell needs a proper cracker.
- Harvest. When nuts fall; dry/cure to 1.5%-ish moisture in industry — home drying until kernels rattle.
Processing, drying, storage
- Storage. High oil: freeze extras. See also Make → Storage.
Preparation and culinary uses
- Out of hand, baking, oil (a process)
Nutrition and compounds
- Vitamins (qualitative, well-known associations). vitamin E — not milligram values.
AAA interpretation Food first. These associations explain why a plant shows up in a nutrient conversation — they are not a supplement shopping list.
Next steps
Sources
- USDA PLANTS Database — taxonomy and range (verify current entries)
- USDA FoodData Central — nutrient profiles for foods (verify current entries; this page does not invent milligrams)
- State cooperative extension growing guides — verify for your region
Honest incompleteness is preferred to fabricated completeness. If a section is missing, no record for it is attached here — not a claim that the plant lacks that characteristic, and not that it was omitted as a secret.
Internal quality class A. Strong page: distinctive plant facts plus practical growing or kitchen use.