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/ 125 g macadamia or hazelnuts

Nuts & SeedsMacadamia nuts are harvested primarily from September to March in the Southern Hemisphere (Australia, South Africa) and August to December in Hawaii. Hazelnuts are harvested from late summer through fall, with peak availability from September to November, primarily from Turkey, Oregon, and southern Europe.

Both nuts are calorie-dense, rich in monounsaturated fats, and excellent sources of fiber and vitamin E. Macadamia nuts contain higher fat content (about 75%) with lower protein, while hazelnuts offer more protein relative to carbohydrates and are particularly high in polyphenolic antioxidants.

About

Macadamia nuts are the seeds of the macadamia tree (Macadamia integrifolia and M. tetraphylla), native to eastern Australia. They are characteristically round, smooth, and ivory-colored with a hard shell that requires specialized cracking equipment. The kernel is buttery, rich, and slightly sweet with a delicate, mild flavor. Hazelnuts (Corylus avellana), also called filberts, are the fruits of the hazel tree, native to temperate regions of the Northern Hemisphere. These smaller, brown nuts have a distinctive slightly sweet, earthy flavor with subtle notes reminiscent of chocolate. Both nuts are highly prized for their fat content and culinary versatility.

Culinary Uses

Macadamia nuts are used in both sweet and savory applications—featured in cookies, cakes, ice cream, and as toppings for fish and poultry dishes. Their rich, creamy texture makes them ideal for nut butters, oils, and garnishes. Hazelnuts are equally versatile, appearing in chocolate confections (notably Nutella and pralines), baked goods, and salads. Both nuts are ground into flours for gluten-free baking, pressed into oils for finishing dishes, or roasted and salted as standalone snacks. In Asian cuisines, macadamia nuts complement tropical fruit desserts and seafood preparations.

Forms & Preparations

Whole roasted — Nuts roasted in-shell or shelled, served as snacks or garnishes; macadamias often salted, hazelnuts sometimes candied
Raw kernels — Blanched or unblanched nuts used for baking, grinding, or adding to salads and composed dishes
Nut butter — Ground into creamy or chunky paste for spreads, baking, sauces, and smoothies; macadamia butter is notably rich and smooth
Flour or meal — Finely ground nuts used as gluten-free flour substitute in baking, coating for fried foods, or thickening agent for sauces
Oil — Cold-pressed or roasted oil used as finishing oil for vegetables and fish, in vinaigrettes, or for high-heat cooking (macadamia oil)
Chopped or sliced — Coarsely or finely chopped for incorporation into baked goods, salads, and as toppings; hazelnuts often skinned and slivered