Macadamia Nuts Roasted with Namibian Sea Salt - 113g - House of Macadamias

Carrot Pancakes With Almond Caramel

Enjoy a refreshing and creamy green smoothie made with spinach, crisp green apple, and fresh mint. This delightful drink is topped with raspberries for an extra burst of flavor, making it a perfect vegan and gluten-free option for a quick snack or breakfast.

This elegant autumn salad features a delightful combination of soft mixed leaves, sweet fresh figs, toasted walnuts, and creamy goat's cheese, all brought together with a honey-balsamic dressing. Perfect for a light meal or as a stunning side dish, it’s both vegetarian and gluten-free.

Zesty lime, rich coconut cream and millet, earthy pistachios come together in this spectacular, easy no-bake dessert. Completely vegan and absolutely delicious.

Healthy and delicious almond 'cheese' on toast with radish and green peas.

Super tasty and healthy seasonal salad made with fresh ingredients that can be enjoyed for lunch and dinner.

Nuts are one of the most nutritious foods you can eat, but they are rarely cheap. Weigh a handful of almonds or Brazil nuts against a bag of crisps and the price gap is obvious. There are good reasons for it, and none of them is simply greed. From slow-growing trees to thirsty crops and difficult harvests, here is an evidence-based look at why nuts cost what they do. Nut trees take years to pay off Unlike a field of wheat that is sown and harvested within a year, most nuts grow on trees that take several years to mature before they produce a worthwhile crop. That long lead time makes supply slow to respond to demand. If prices rise, a grower cannot simply plant more and cash in next season, they face years of waiting and investment first. This lag keeps supply tight and prices firm, especially when demand for nuts is growing as more people eat them for their health. Some nuts are extremely thirsty Water is a major hidden cost. Almonds are the classic example: they are grown heavily in California, a region repeatedly hit by drought, and they need a lot of water to produce each kernel. When water is scarce or expensive, the cost of growing feeds straight through into the price. Concentrating so much of the world's supply of a nut in one climate-vulnerable region also means a single bad season can move global prices. Harvesting and shelling can be hard, manual work Getting the edible kernel out is often far more involved than it looks. Cashews are a striking case. They grow attached to the cashew apple, and their shells contain a caustic irritant, so shelling is delicate, often manual work that has to be done carefully. That labour is a big part of why cashews cost what they do. Across many nuts, harvesting, sorting, drying and grading all add cost before the nut ever reaches a shelf. Some nuts cannot really be farmed at all Brazil nuts are perhaps the best example of why nuts can be expensive. They come almost entirely from wild trees in the Amazon rainforest, not from plantations. The trees rely on specific pollinators and on rainforest wildlife to spread their seeds, which means they resist being grown in neat, farmed rows. Brazil nuts are therefore gathered from the wild, by hand, across vast areas of forest. Their price reflects that genuinely limited, labour-intensive supply, and it is tied to the health of the rainforest itself. If you would like to try some, our Organic Brazil Nuts are wild-harvested in Bolivia and sold in a 1kg bag, which works out far better value per kilo than small snack packs. Storage, transport and waste all add up Nuts are rich in natural oils, which makes them prone to going rancid if they are not stored and transported carefully. Keeping them fresh means careful handling, good packaging and sometimes temperature control, all of which cost money. Add in the long distances most nuts travel from where they grow to where they are eaten, and the price climbs further. How to get better value from nuts Because nuts keep reasonably well when stored properly, buying them in larger quantities is usually the single best way to save. A big bag almost always works out cheaper per kilo than repeated small packs, and you can decant what you need and keep the rest sealed in a cool, dark place, or even in the freezer to extend its life. Choosing broken or pieces rather than perfect whole kernels is another easy saving when you are baking or chopping them anyway. Honest reasons to be expensive Nuts are expensive for honest reasons: slow-growing trees, thirsty crops, labour-heavy harvesting and, in the case of Brazil nuts, a supply that comes straight from the wild. Understanding that makes the price easier to accept, and buying in bulk from a transparent source is the simplest way to enjoy them for less.

‘Macadamia’ is a type of tree relating to the flowering plant ‘Protea’ and a type of fossilised pollen. The Proteaceae family (Banksia, Grevillia, Persoonia, and Macadamia) was originally distributed in the Southern Hemisphere, and the Macadamia tree was specifically discovered in Southern Queensland, (Australia) during the same time Australia was separating from the mega-continent of Gondwana. The Macadamia nut has become a popular seed in many continents around the world. They are grown commercially in countries such as- Hawaii, China, South Africa, Australia, as well as West and South America. History of Macadamia The orchard nut has been enjoyed for over fifty million years, and dates back thousands of years by the aboriginal people. Initially called ‘Kindal Kindali’ Macadamia nuts were collected and traded between tribes. They were suggested to be a delicacy and were used as ceremonial gifts. Found in the fringes of rainforests, they were prevalent between the native people and animals. The native aboriginals had names such as ‘Goomburra’ and ‘Boomberra’ for the nuts. In the 1850’s natives showed European botanists the seed and they became intrigued; for years they were confused for chestnuts and black beans. The nut was notably exchanged for tobacco, tommy axes, and rum by European settlers. They were collected and researched by Australian botanists throughout the 1850’s. By 1858 it was named ‘Macadamia’ after scientist John Macadam, the Secretary of the Victorian Philosophical Institute. The first orchard tree was planted, and commercialised, by white settlers in the early 1880s. The plant was established in Lismore, Sydney, Australia by Charles Staff, and is now known as ‘Australia’s gift to the world’. Macadamia’s Nutritional Value The Macadamia nuts plant is filled with a long list of nutrients, vitamins, and minerals. In terms of what gastrointestinal advantages it holds, the seed is made up of healthy (monosaturated) fats and carbohydrates. This helps raise your good cholesterol levels, and lower your bad ones. This is particularly helpful for those who have, or who are at risk of diabetes, as the seeds do not spike your sugar levels. Macadamia nuts contain natural soluble fibre which benefits your digestive health and gut health, (acts as a prebiotic) and also contains Copper, which promotes your body turning food into energy. Looking at the rest of the body, Macadamia nuts contain an extremely high amount of Manganese and Magnesium. These minerals work towards forming your bones, connective tissue, and regulating your muscles, the clotting of blood, and the nervous system. The Macadamia seed holds lots of vitamins- Vitamin E, (Tocotrienol) Vitamin B1, (Thiamine)Vitamin B6, and Potassium. These nutrients contain lots of neuroprotective properties, for example, assets that support neurotransmitters travelling around the body, assets that promote the normal functions of the body, and more. Macadamia as a Culinary Resource Macadamias are a special resource in cooking as they can be eaten in several different ways. Raw, whole, chopped, blended, fried, and roasted… those are just some of ways you can enjoy this seed. Their versatility allows you to add them to pretty much any meal at any time, whether that’s to add flavour, or to add some texture, macadamias will not let you down. To add to Macadamia’s versatility, the seed has a high oil content (72%) making it perfect to use as a nut butter and a substitute oil for frying. They also create a great coating for foods. Adding them as a crust or coating to your protein part of the meal can make a simple meal a little bit more exciting. Just by simply crushing the seed, you allow for a crunchy and crispy finish that can also be added on top on meals as a similar touch to breadcrumbs. The Macadamia plant has a very distinct taste, giving the nuts a great additive to your dishes. They really boost the taste and consistency of every dish you cook with, as they have a crunchy hard shell to bite into, but are extremely creamy and velvety inside. This makes for a great addition to creamy pasta dishes, and even desserts. In baking, Macadamias work well in crunchy cookies, (especially with white chocolate) muffins, brownies, gateaux, blondies, mousse, and even in sweet and savoury cakes. The creaminess and munch enhance the flavour and texture of ice cream creating a lovely rich pudding. Macadamia as a Healthy Snack As we all now know, Macadamias are very versatile. They can be eaten raw or cooked, so they can be chucked into most meals- salads, pastas, stir-fries, biscotti, gnocchi, and veggie burgers; to name a few. They are a perfect pantry ingredient because they can be used in any meal: breakfast, lunch, dinner, or even a healthy snack. Macadamias are full of fibre, good fats, and protein. As a collection, these make the seeds a beneficial snack; for keeping you healthy and fuller for longer. Macadamias are naturally low in sugar and are full of antioxidants, putting them high up on the list for nuts as a smaller bite to eat. There is no end to the list of versions of snack-based Macadamias. For example, they can be toasted, roasted, salted, spiced, and covered in chocolate. Macadamia in the Beauty Industry Earlier, we talked about the long list of nutrients and minerals found in Macadamia seeds. Vitamin E, (Tocotrienol) Vitamin B1, (Thiamine)Vitamin B6, are just some to name, which, mixed into cosmetics can be really nourishing for the skin and hair. This plant-based product is full of fatty-acids which also boost the moisture levels and anti-aging effect in cosmetics such as- soaps, shampoos, and creams. Other Uses With the parts of the nut that are inedible (Shell and husk) they contain the polymer Lignin and the molecule Cellulose. This, when mixed together is commonly used as the main constituent for wood and Mulch. Macadamias also contain activated carbon/activated charcoal which is extracted and used to purify air and water. Macadamias polymeric composites are also used in lots of different structures, in industries such as aerospace, automotive and other infrastructures involving sand and plastic. Why is Macadamia Expensive With Macadamias versatility, comes its unique and specific development. Macadamia nut prices range between £10 and £40 depending on weight. In terms of nut population, Macadamias take 1% of global growth, because of the small number of plantations. On top of this, Macadamia trees take 10 years to start producing nuts, therefore the harvesting process is incredibly slow, making them a rarer resource to sell and buy. However, with the plant having multipurpose, the nuts are equally as popular. Interestingly, Macadamias require very specific growing conditions. It is no wonder that the main inhabitancy of this plant is in the Southern Hemisphere, because the nuts need warm temperatures, and lots of rain to grow. The rainforests in Australia are home to the largest number of Macadamias, very few other locations offer the same conditions as Australian continent. With this being said, these particular landing spots can be pricey to use for development, adding another reason behind Macadamias higher expense. A good fact about Macadamia’s higher paying price comes from their organic production. Organic Macadamia nuts are made without any chemical, stimulant, or pesticide interaction. They are completely natural and have no interference from the minute they are picked from the plant to the moment you buy them in a shop. Rest assured, Fair Trade works with plenty of companies that produce Macadamias, meaning those nuts have a sustainable and equitable trade history. Keep an eye out for Fair Trade Macadamias in your local shops. Where to buy Macadamias? Despite their complicated and slow growth, Macadamias are not hard to find. You can find smaller packets and jars of raw, roasted and whole Macadamias in most supermarkets. If you’re intrigued by Macadamias in other forms, and want to find the best Macadamia nuts, have a look at your local farm shops, organic shops, and macadamia nut shops, you can even buy macadamia nuts online. Here at Whole Foods Earth, we offer a wide range of Macadamias in different forms: Dry Roasted Macadamia Nuts, crunchy/smooth Macadamia butter, Raw Macadamias, and Chocolate Covered Macadamias. Have a look at our healthy food shop online.

Are macadamia nuts healthy? Macadamia nuts are rich in nutrients. They are packed with healthy mono-saturated fats. They also contain vitamins (including B6), fibre, thiamine, manganese, copper, magnesium, and iron. Macadamia nuts are low in carbs and sugar, which makes them good for people with diabetes (they will unlikely cause a spike in your sugar level). They also contain flavonoids which are antioxidants helping to fight inflammation and lower cholesterol. Additionally, they are loaded with tocotrienols, a kind of vitamin E, another antioxidant which may help lower cholesterol levels. What are the health benefits of macadamia nuts? Eating macadamia nuts is linked to several health benefits, including lowering bad cholesterol, improving heart health and blood sugar control, and helping digestion and weight management (despite the high-calorie content). Macadamia nuts are also associated with a lower risk of developing cancer and brain diseases. Why are macadamia nuts expensive? The reason why macadamia nuts are so expensive is the fact that they are tree nuts. They are not only rare but need a long time to grow. The trees take years from planting to harvest (between three to even seven years). Macadamia trees are grown in a few different locations of the world but require special climate conditions, so they cannot be grown everywhere. The species originated in the high-altitude hills of Queensland, Australia, but today farmers adapted hybrids of macadamia that can grow in a similar environment in the mountains of California, Hawaii, Costa Rica, Brazil, South Africa, Malawi and Kenya. Macadamia trees require a lot of rain and a temperate climate identical to the one the trees come from. The same type of land is often used for coffee, avocado, and fruits, which are more profitable crops for the local farmers, giving crops much earlier than macadamia trees. Moreover, because of the increasing land attractiveness and value in these regions, farming has to compete with tourism and real estate development these days. Another factor in the high price is the processing issues. Macadamia nuts are harvested prematurely, meaning the farmers can’t see the kernel inside the shell when picking them, so they might gather the nuts while they are still developing the oil. Another problem is the shelling damage to the kernels if not done correctly. Whole macadamia nuts are very rare. They make up less than half of shelled macadamia kernels; the rest are macadamia halves or pieces that got damaged in the shelling process. Adding to the ever-growing demand for macadamia nuts, these are all the reasons why macadamia nuts are so expensive. Can people with an allergy to nuts eat macadamia nuts? Macadamia nuts are tree nuts, so like any other tree nuts, they may cause allergies. However, the allergy to macadamias is rare. It is estimated to cause less than 5% of all tree nut allergies. If you're allergic to one type of tree nut, it doesn't mean you're allergic to all kinds of tree nuts - check with your doctor if you can eat macadamia nuts safely. Can dogs eat macadamia nuts? Even though macadamia nuts are so beneficial for humans they are on the list of food products to avoid when feeding your dog. The compound of macadamia that is toxic to dogs is unknown but even 1 macadamia nut may cause vomiting, weakness, lack of coordination and hyperthermia so keep your doggies away from your macadamias!

Nut butter should be one of the simplest foods in the shop: nuts, blended into a jar. Yet walk down the aisle and you will find jars bulked out with palm oil, sweetened with sugar and stiffened with additives. Learning to read the label is the difference between a genuinely good, wholesome nut butter and a processed spread pretending to be one. Here is exactly what to look for. Check the ingredients first The single most useful habit is to turn the jar around and read the ingredients before anything else. The best nut butters have just one: nuts. That is it. A truly good peanut butter, for example, should list only peanuts, ideally at 100%. The shorter the list, the closer you are to real, honest nut butter. If the list runs to several lines, that is your first warning sign. What you don't want to see A few common additives are worth avoiding, and knowing why helps. Palm oil and other vegetable oils are added to stop the natural oils separating and to create an artificially smooth, stable texture. They bulk out the jar cheaply and bring environmental concerns with palm oil in particular. Added sugar turns a savoury, nutritious food into something closer to a sweet spread, and it is surprisingly common even in "natural" looking jars. Added salt is often included in larger amounts than you would choose yourself. And emulsifiers and stabilisers are there purely to alter texture and shelf life, not to make the butter better. None of these belongs in a simple, quality nut butter. Why natural oil separation is a good sign Here is something that puts people off unnecessarily. In a real, additive-free nut butter, a layer of natural oil often rises to the top of the jar. Many assume this means the product has gone wrong, when in fact it is the opposite: it is proof that nothing has been added to hold it artificially together. All you need to do is give it a good stir before use. If a nut butter never separates, it usually means stabilising oils have been added to stop it. A little separation is a badge of honesty. Why stone-ground and artisanal matters How a nut butter is made affects both flavour and quality. Stone-ground nut butters are milled slowly between stones, which keeps the temperature down and preserves the natural flavour and character of the nuts. The result is a richer, more rounded taste and a texture that feels like real ground nuts rather than a slick, uniform paste. Artisanal, small-batch production tends to mean more care over the nuts themselves and less reliance on shortcuts and additives. In short, better methods make better butter. A benchmark to look for If you want a simple example of what good looks like, our RAWGORILLA Organic Smooth Peanut Butter and Organic Crunchy Peanut Butter tick every box on this list. They are made from 100% organic peanuts and nothing else, stone-ground the traditional way, with no palm oil, no added sugar, no added salt and no emulsifiers. They will separate a little, because there is nothing artificial holding them together, and they come in a generous 1kg jar for proper value. That is the standard worth measuring any nut butter against. How to store and use natural nut butter Because good nut butter contains only nuts, a few simple habits keep it at its best. Give it a thorough stir when you first open it to mix the natural oils back through. Store it in a cool cupboard, or in the fridge if you prefer a firmer texture and want to extend its life, though chilling makes it harder to spread. Beyond toast, use it in smoothies, satay sauces, porridge, baking, energy balls and dressings, where its pure nutty flavour really shines. The bottom line Choosing the best nut butter comes down to one simple rule: read the label and look for just nuts. Avoid palm oil, added sugar, salt and emulsifiers, welcome a little natural oil separation, and favour stone-ground, artisanal jars made with care. Do that, and every spoonful will be exactly what nut butter should be, real food and nothing else.

A keto diet is far easier to stick to when your cupboard is working with you rather than against you. The shops are full of processed products stamped with the word keto, but the best low-carb foods are usually the simplest ones: whole, natural ingredients with nothing added. Stock these, and you will always have the makings of a low-carb meal or snack to hand. Here are the most natural keto foods worth keeping in your pantry. Natural fats to cook and dress with Fat is the foundation of a keto diet, so start with good, natural sources. Extra virgin olive oil is ideal for dressings and gentle cooking, while coconut oil is a keto favourite because it is stable at higher temperatures and rich in the medium-chain fats that suit a low-carb way of eating. A jar of raw, unrefined coconut oil earns its place for frying, roasting and baking, so our Raw Organic Virgin Coconut Oil is a natural pantry staple. Nuts and seeds: the keto workhorses Few foods suit keto as neatly as nuts and seeds. They are naturally high in healthy fats, low in carbohydrate and satisfying, which makes them perfect for snacking and cooking alike. Brazil nuts, macadamias, almonds, pecans and walnuts are all excellent choices, so a bag of Brazil nuts is a good place to start. Seeds deserve just as much cupboard space. Chia, flax, hemp, pumpkin and sunflower seeds are all low in carbs and rich in fats and fibre. Chia and flax are especially useful, since they gel when soaked and can stand in for higher-carb ingredients in puddings, porridge alternatives and baking. Keep some chia seeds and shelled hemp seeds to sprinkle over meals or blend into shakes for an easy fat and protein boost. Nut and seed butters A good nut butter is a keto pantry essential, but the label matters. The natural choice is one made from just nuts, with no added sugar, palm oil or salt. Spread it, stir it into sauces, or eat a spoonful as a quick snack. Our Organic Smooth Peanut Butter is made from 100% peanuts and nothing else, which is exactly what you want on a low-carb diet. Coconut in all its forms Coconut is a genuine keto hero. Beyond the oil, desiccated coconut and coconut flakes make handy low-carb additions to breakfasts and baking, while coconut flour is a naturally low-carb flour that works well in keto bakes when combined with eggs and a little care. Coconut milk and cream, kept in the cupboard, are perfect for curries and puddings without the carbs of dairy. Low-carb flours for baking Ordinary flour is off the menu on keto, but natural alternatives fill the gap. Ground almonds, or almond flour, and coconut flour are the two mainstays, letting you make low-carb breads, pancakes and treats. Keeping a bag of each means a keto bake is always within reach, and both bring their own flavour and goodness rather than being empty fillers. Cacao and dark chocolate A keto diet does not have to mean giving up chocolate. Raw cacao nibs are naturally low in sugar and add a rich, chocolatey crunch to breakfasts, snacks and baking, and they are packed with flavour. Our Organic Cacao Nibs are a lovely natural way to satisfy a chocolate craving. High-percentage dark chocolate works too, as long as you check the label and keep an eye on the sugar. Savoury extras worth keeping A few more natural staples round out a keto pantry. Olives bring healthy fats and a salty hit, nutritional yeast adds a cheesy, savoury depth to dishes without dairy, and a good range of herbs and spices keeps low-carb cooking interesting. Tahini and other seed pastes are useful too, adding richness to dressings and dips. What to leave out The word keto on a packet does not always mean natural. Many processed keto snacks and bars are full of sweeteners, fillers and additives, so it pays to read the ingredients and favour whole foods where you can. It is also worth remembering that grains, most pulses and starchy vegetables are higher in carbohydrate, so they sit outside a strict keto pantry. Sticking to simple, single-ingredient foods keeps things both low-carb and genuinely wholesome. Build your cupboard around these natural staples and eating keto starts to feel effortless, with a fridge and pantry ready to turn into a low-carb meal whenever you need one. If you are new to keto or managing a health condition, it is always sensible to check in with a healthcare professional before making big changes to how you eat.

There are few kitchen disappointments quite like reaching for a handful of nuts and getting that sharp, bitter, slightly paint-like taste of rancidity. Nuts are not cheap, so throwing away a spoiled bag is a real waste of money as well as good food. The good news is that keeping nuts fresh is easy once you understand why they turn in the first place. Here are our best, practical tips for storing nuts so they stay fresh far longer. Why do nuts go rancid? Nuts are rich in natural oils, and those oils are mostly unsaturated fats. This is great news for your health, but it is exactly what makes nuts prone to spoiling. When unsaturated fats are exposed to oxygen, they slowly oxidise, and it is this oxidation that produces the stale, bitter, off flavour we call rancidity. Three things speed the process up: oxygen, heat and light. Moisture is the fourth enemy, because damp nuts can grow mould as well as spoil. This also explains why some nuts keep better than others. Nuts especially high in delicate polyunsaturated fats, such as walnuts, pecans and pine nuts, tend to turn fastest. Nuts with more stable fats, like almonds and cashews, generally last a little longer. Whatever the type, the aim of good storage is simple: keep oxygen, heat, light and moisture away for as long as possible. How to tell if a nut has gone off Your nose is the best test. Fresh nuts smell mild, sweet and buttery. Rancid ones smell sharp and bitter, a bit like old cooking oil, crayons or paint. The taste is unmistakably bitter and unpleasant. Rancid nuts are not usually dangerous, but they taste horrible and the oxidation degrades some of their nutrients, so it is best to throw them away rather than push through. If in doubt, give them a sniff before you use them. The golden rules of storing nuts Keeping nuts fresh comes down to a handful of simple habits. Use an airtight container. The less contact nuts have with air, the slower they oxidise. Transfer opened bags into a glass jar (the best option!) rather than leaving them clipped shut and half open. This one change alone makes a noticeable difference. Keep them cool and dark. Heat and light both accelerate spoilage, so store nuts in a cupboard away from the oven, the hob and any sunny windowsill. A cool, dark cupboard is the bare minimum, and cooler is always better. Keep them dry. Moisture invites mould, so make sure containers are completely dry before you fill them, and never store nuts somewhere steamy like above a kettle. Use the fridge and freezer. This is the single most effective tip. Nuts store beautifully in the cold, which dramatically slows the oxidation of their oils. The fridge is ideal for nuts you will get through over a few months, while the freezer is perfect for longer storage or for bulk buys. Nuts freeze well, do not need defrosting before use, and can keep for a year or more this way. Just seal them well to keep out moisture and fridge or freezer odours. Buy whole where you can. The more a nut is broken down, the more surface area is exposed to air, so chopped, flaked and especially ground nuts and nut flours go rancid faster than whole ones. If you buy nuts whole and chop or grind them as needed, they will keep far longer. Smart habits for bulk buyers Buying nuts in larger bags is the best way to get good value, and it works perfectly well as long as you store them sensibly. The trick is not to keep dipping into one big open bag over months, letting air in every time. Instead, decant your bulk nuts into smaller airtight portions, keep one out for everyday use, and store the rest sealed in the fridge or freezer. It is also worth labelling containers with the date so you can use older stock first. This approach means you can stock up on quality nuts without any worry. Our Organic Brazil Nuts come in a generous 1kg bag, and storing most of the bag in the freezer keeps them tasting freshly harvested for months. The same goes for more delicate nuts like our Organic Walnut Halves, which, being higher in fragile fats, especially benefit from a spell in the fridge or freezer. How long do nuts actually keep? Exact times vary by type, but as a rough guide, most raw nuts kept in an airtight container in a cool, dark cupboard will stay good for a few months. Move them to the fridge and you can often extend that to around six months or more. In the freezer, many nuts will keep for a year or beyond. Nuts still in their shells last longest of all, because the shell is a natural barrier against air and light. Always trust your nose over the calendar, though: a quick sniff tells you far more than a date ever will. Fresh nuts, every time Storing nuts well is genuinely simple. Keep them airtight, cool, dark and dry, lean on your fridge and freezer, buy whole where you can, and portion up your bulk bags rather than leaving them open to the air. Do that, and you will get the full flavour, goodness and value out of every nut, with none of that bitter, rancid disappointment. Stock up with confidence, and store smart.