Below is a list of all known varieties for Macadamia. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Hawaiian Macadamia | A tree nut with a hard shell and a creamy, buttery interior, native to Australia and often used in desserts. |
| Macadamia (Cultivar) - A4 | A leading Australian cultivar selected for its high kernel quality, high oil content, and excellent yield. |
| Macadamia (Cultivar) - Beaumont | A Macadamia cultivar known for its extended blooming period and high yields of large, good-quality kernels. |
| Macadamia (Cultivar) - Hinde | An older, reliable Hawaiian cultivar known for its excellent cracking qualities and high oil content. |
| Macadamia (Cultivar) - Ikaika (333) | A vigorous Hawaiian cultivar valued for its quick bearing and high production, though kernel quality can vary. |
| Macadamia (Cultivar) - Kakea (508) | A widely grown Hawaiian cultivar known for its large size, uniform kernels, and consistent production. |
| Macadamia (Style 0 - Premium Wholes) | The highest commercial grade, consisting of 95-100% whole, uniform kernels (20mm+ diameter). |
| Macadamia (Style 1 - Large Wholes) | Large whole kernels (17mm+ diameter), the most common grade for retail snacking. |
| Macadamia (Style 1 - Whole) | A commercial grading term for whole, intact macadamia kernels (largest and highest quality grade). |
| Macadamia (Style 2 - Medium Wholes) | Medium whole kernels (14mm+ diameter), used for bulk processing and confectionery. |
| Macadamia (Style 4 - Large Pieces) | Consists of large broken pieces, typically used in high-quality baked goods and ice cream. |
| Macadamia (Style 6 - Chips) | Small chips and broken fragments (4-6mm diameter), used for coatings, brittle, and toppings. |
| Macadamia Butter | A smooth spread made from finely ground, roasted macadamia nuts. |
| Macadamia Butter (Unsweetened) | A rich, creamy paste made from finely ground macadamia nuts; high in monounsaturated fats. |
| Macadamia Hinde | A popular Macadamia cultivar known for its excellent cracking qualities and high oil content. |
| Macadamia integrifolia (Most Common) | A tree nut with a hard shell and a creamy, buttery interior, native to Australia and often used in desserts. |
| Macadamia Kakea | A well-known Macadamia cultivar valued for its large size and consistent kernel quality. |
| Macadamia Nut Flour | Milled from defatted macadamia nuts, offering a buttery, subtle flavor for low-carb and gluten-free baking. |
| Macadamia Nut Milk | A non-dairy beverage made from macadamia nuts and water, valued for its creamy, subtle flavor. |
| Macadamia Oil (Culinary) | Oil pressed from the nuts, highly valued in cooking for its high smoke point and mild, buttery flavor. |