Nourishing and moisturising
Macadamia Ternifolia (also called the Queensland nut) is a tropical evergreen tree native to the coastal rainforests of Australia. The eminent Australian botanist, Baron Ferdinand von Mueller, named it after Scottish chemist, John Macadam (1827 – 1865). Aboriginal people called the tree Kindal Kindal, and feasted on its rich flavoured nuts.
Macadamia trees thrive in volcanic soils. They are now grown commercially in Hawaii, where they were introduced in 1882. They are also cultivated in parts of Africa, South and Central America and Australia.
The trees produce an abundance of fragrant white or pale pink, flowers, each of which may mature into up to twenty fruits. When mature, the leathery outer shell splits, freeing the hard-shelled, rounded nut.
Their varied culinary and cosmetic uses mean that macadamia nuts are a sought-after and highly commercial crop.
Macadamia nuts can be eaten as snacks, in salads and baked goods. Unroasted nuts should be eaten within two months.
In cosmetics, macadamia nut oil is both emollient and moisturising, and has a good oxidative stability. Our macadamia nuts are organic and grown without any chemicals, meaning that the oil is 100% organic.
The nut is approximately 70% fat (among some of the highest found in nuts) and contains high levels of Omega-7 palmitoleic acid (a valuable fatty acid with antioxidant properties) as well as protein, niacin (Vitamin B3), iron, magnesium and thiamine (Vitamin B1).
The oil is highly compatible with human skin and helps to promote healthy cell formation. Due to its nourishing and easily absorbed, consistency, it's an ideal skin conditioner.
In hair products, it can smooth down the hair follicles, enhance shine and replace lost oils from hair and scalp.