Cultivated macadamia is a derivative of the subtropical species’ Macadamia integrifoia and Macadamia tetraphylla and their hybrids. Macadamia plants naturally have multiple stems but are trained to a central leader system (single stem) in plantations. The leaves of the trees are oval or oblong and are arranged in whorls of 3 or 4 depending on variety. The tree produces creamy white or pink-red flowers on racemes of 100–300 flowers and a rounded fleshy fruit up to 27 mm (1 in) in diameter. The flesh covers a single spherical or elliptical seed (nut) with a white or gray kernel depending on the variety of tree. Macadamia can reach a height of 20 m (65.6 ft) and have a commercial lifespan of 40–60 years. Macadamia may also be referred to as Queensland nut or Australian nut and originates from Australia.
Sweet, delicious and flavorful macadamia nut is one of the popular edible nuts packed with notable health-benefiting nutrients. Botanically, macadamia belongs to the family of Proteaceae, in the genus: Macadamia. Some of common names include Australia nut, Queensland nut, bush nut, etc.
Scientific name: Macadamia integrifolia.

Macadamia are rich sources of mono-unsaturated fatty (MUF) like oleic acid (18:1) and palmitoleic acids (16:1). MUF fats in the diet help lower total and LDL (bad) cholesterol and increase HDL (good) cholesterol levels.