Macadamia lives up to its title “Queen of Nuts”: it is full of proteins and offers “good” fats, fibre, vitamins like B1, B2 and B3 as well as minerals like magnesium, zinc, iron, potassium and calcium. In a particularly hard shell, there is a soft, cream-coloured core. It tastes slightly sweet, intensely nutty and has a fine, butter-like aroma – properties that make it ideal for use with ice cream, creams, fillings, cookies and other pastries such as cookies, muffins or brownies. Macadamias are also very suitable as snacks in many variations or as a cereal ingredient.

The fruits of the macadamia tree come from the rainforests of Austra-lia, but are now also grown in tropical and subtropical regions around the world. They are not that cheap, but very healthy. Compared to other types of nuts, they have a very high fat content. Around 80 % of these fats are unsaturated omega-3 and omega-6 fatty acids, which have a positive effect on the human body: they provide energy, promote metabolism and support nerve functions and the immune system.

Macadamias are cholesterol-free and help lower total blood cholesterol and LDL cholesterol. It has been found that eating 60 g of nuts (about a handful) per day instead of carbohydrate-rich foods improves blood lipid and blood sugar levels in non-insulin-dependent diabetics, thereby reducing the risk of cardiovascular diseases.

Various manufacturers have now recognized the potential of fine nuts: they process the kernels further, for example by roasting and salting, or combine them with other ingredients, for example with a chocolate coating.