2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
The kingdom of nuts has its king, and its name is macadamia. His Majesty is from Australia. This is the most expensive and most caloric representative of its kind. The high price of Australian walnut is due to the fact that it is difficult to grow.
A small tree, up to 15 m tall, with smooth leathery leaves, begins to bear fruit only in the 8-10th year of life, but bears fruit up to 100 years. The nuts ripen within 6-7 months. In his homeland macadamia it has always been considered a sacred nut.
150 years ago, the chief botanist of the Australian state of Victoria, Ferdinand von Müller, first described the Aboriginal family of nuts and named them after his friend, the Scotsman John McAdam.
In 1858, Walter Hill, director of the Brisbane Botanical Garden, was the first to cultivate the walnut tree. Moreover, Hill became a supporter of macadamia, growing seedlings, which he distributed to local settlers and ship captains.
Macadamia is a real treasure trove of valuable nutrients. This nut helps with migraines, relieves fatigue, nourishes and moisturizes the skin, heals burns and lowers cholesterol. Macadamia nuts is a source of calcium and other minerals. It is low in carbohydrates but relatively high in fat.
According to scientists, regular consumption of healthy nuts reduces the risk of cardiovascular disease, some cancers and even contributes to weight loss, despite the high calorie content. The nut also contains essential oils, fats, carbohydrates, proteins, fiber, minerals, sugar, vitamins.
Macadamia nuts help in migraine, in bone diseases, are useful in arthritis, are used in vitamin deficiency, treat angina. Macadamia oil has antioxidant properties and anti-aging effects and is an excellent remedy for dry skin.
Macadamia oil stimulates blood microcirculation, cures cellulite and is useful for varicose veins and rosacea. It is also used in hair cosmetics - strengthens the mane and makes it shiny. Macadamia oil can treat burns of various origins.
Macadamia berries taste like hazelnuts. Usually large nuts are toasted and covered with caramel or chocolate, while small and crushed nuts are added to salads and seafood dishes or pressed in butter. Connoisseurs believe that the taste of macadamia nuts is best emphasized by coffee and sherry.
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