Cook with Macadamia
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About
Macadamia is a genus of four species of trees in the flowering plant family Proteaceae. They are indigenous to Australia—specifically, northeastern New South Wales and central and southeastern Queensland. Two species of the genus are commercially important for their fruit, the macadamia nut. Global production in 2025 was 344,000 tonnes. Other names include Queensland nut, bush nut, maroochi nut or bauple nut. It was an important source of bushfood for the Aboriginal peoples.
Aroma profile
Derived from flavor compounds · verified measured labels + GNN ensemble predictions
0×18
odorless×13
odor_active×11
fatty×7
waxy×6
popcorn×6
1×5
wax×5
Flavor compounds
55 compounds identified — FoodAtlas / FooDB verified
kilocaloriescarbohydratesglutamic-acidasharachidic-acidpufabehenic-acideicosenoic-acidfibermufaproteinarginineriboflavinhistidinemagnesiumphenylalaninephosphorus
Molecular pairings
Pairs well with — computed from shared flavor compounds
Source & License
Source
Wikipedia
License
CC-BY-SA
Source page
Imported
6/8/2026, 12:05:09 PM
Verification
Multi-layer verified