Macadamia is a genus of four species of trees, in the flowering plant family Proteaceae. Indigenous to Australia and native to northern New South Wales and central and southeastern Queensland. Two species are commercially imported for their fruit, the macadamia nut.
It’s believed that in the 19th century, seeds were transported to Hawaii, where it became the first area to commercially grow Macadamia trees.
Today, people enjoy Macadamia nuts in many ways, raw, roasted or salted – as different processes evoke different flavours from the nuts. Mathieu Teisseire Macadamia brings a rich, creamy flavour profile to the existing range of nutty flavours. Perfect in elevating a classic coffee serve or indulgent serves such as milkshakes and hot chocolates.