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Macadamia Diced Natural – Macadamia integrifolia Australian Origin, Raw Unroasted Rich Buttery Creamy, Baking Confectionery & Granola Grade, 250g to 5kg Bulk Wholesale
Macadamia Diced Natural – Macadamia integrifolia Australian Origin, Raw Unroasted Rich Buttery Creamy, Baking Confectionery & Granola Grade, 250g to 5kg Bulk Wholesale

Macadamia Natural Diced

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SKU: HT.MACK1
Origin: Australia
Botanical: Macadamia integrifolia (macadamia nut)
Allergen: MACADAMIA NUTS are a known allergen
$31.52 - $367.74
Macadamia integrifolia — Australian
Raw & Unroasted
Baking · Confectionery · Granola
⚠ Contains Macadamia Nuts
Product Details  

About

Our premium Australian Macadamia Nuts are prized for their rich, buttery flavour and crisp, creamy texture. A luxurious snack and a versatile culinary ingredient for both sweet and savoury dishes.

As always, it's advisable to consult with healthcare professionals for personalised guidance on health concerns.

 

Directions of Use

1. Enjoy raw, straight from the pack, as a delicious and satisfying snack.

2. For a deeper flavour, roast gently at 150°C for 10-12 minutes until lightly golden.

3. Chop and add to biscuits, brownies, cakes, or morning oatmeal.

4. Toss with salads or use to make a rich, creamy pesto.

5. Crush lightly to create a flavourful crust for fish or chicken.

 

Specifications

Ingredient Declaration: 100% Macadamia Nuts
Shelf Life: Up to 24 months if stored properly
Packaging: Packaged in food-safe, recyclable or biodegradable materials
Processing: This product has undergone freeze treatment to reduce the risk of insect contamination
Allergen Summary Statement: No known allergens. Trace elements may be present - check with HC for more details if required.
  The Herbal Connection makes no Allergen Free claims.

 

 

Store below 23 °C in a sealed, dry container. Avoid exposure to moisture and direct light.

The Herbal Connection is a family-run Australian business committed to premium, certified organic ingredients for wholesale and retail customers.

Disclaimer: This product is sold as a food only and is not intended to diagnose, treat, cure or prevent any disease.

Additional Information  

Macadamia Natural Diced

$31.52 - $367.74
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Macadamia Natural Diced

$31.52 - $367.74

Macadamia Diced Natural — Macadamia integrifolia, Australian Origin

Natural Diced Macadamia Nuts (Macadamia integrifolia) — raw, unroasted Australian macadamias, gently diced into small, uniform pieces. Macadamia integrifolia is one of two commercial macadamia species (the other being M. tetraphylla) and the primary variety grown in Australia's commercial orchards. Macadamia is the only major commercial food crop with its origin in Australia — native to the subtropical rainforests of Queensland and northern New South Wales, where it was a traditional food of Aboriginal Australians for thousands of years before being developed into a commercial crop in the nineteenth century. Australia and Hawaii remain the primary commercial producers, with Australia's industry centred in the Bundaberg, Lismore, and Coffs Harbour regions of the east coast.

The macadamia nut is consistently regarded as one of the world's finest and most prized nuts — its characteristic rich, buttery, faintly sweet flavour and distinctive creamy, firm-crisp texture are genuinely unique among commercial nut varieties. The diced format delivers these qualities in a convenient, uniformly sized piece ideal for food manufacturing and professional kitchen applications. ⚠ Allergen: Contains macadamia nuts (tree nut allergen) — mandatory FSANZ declared allergen. Not suitable for nut-allergic individuals. Available in 250g, 500g, 1kg, and 5kg bulk.

Product Specifications

Botanical Macadamia integrifolia
Common Name Macadamia Nut; Queensland Nut; Bush Nut
Origin Australia
Ingredient 100% Macadamia Nuts — no added oil, salt, or flavouring
Processing Raw and unroasted — gently diced; freeze-treated to reduce the risk of insect contamination
Flavour Profile Rich, buttery, and faintly sweet — characteristic creamy, firm-crisp texture
Allergens ⚠ CONTAINS MACADAMIA NUTS (tree nut). Trace elements of other tree nuts may be present. Not suitable for nut-allergic individuals. The Herbal Connection makes no allergen-free claims.
NIP (per 100g) Protein 7.9g · Fat 75.8g (Sat 12.1g) · Carbs 13.8g · Sugars 4.6g · Fibre 8.6g · Sodium 5mg · Energy approx. 3085kJ
Packaging Food-safe recyclable or biodegradable materials
Sizes Available 250g, 500g, 1kg, 5kg bulk (not individual units)
Shelf Life Up to 24 months when stored correctly
Storage Below 23°C in a sealed, dry, dark, airtight container — refrigerate or freeze for extended shelf life

Macadamia Nuts — FAQs

Everything you need to know before you order.

Macadamia nuts have a distinctly rich, buttery, and faintly sweet flavour that is unlike any other nut — closer to a high-quality fresh cream or rich butter than to the more assertive flavours of walnuts, almonds, or cashews. The flavour is mild and elegant rather than bold. The texture is equally distinctive: firm and crisp on first bite, then rapidly softening to a smooth, creamy consistency as the high natural oil content releases — described as "melting" in a way that whole nuts generally do not. Raw macadamias have this characteristic most purely; roasting adds a warmer, slightly deeper flavour note while maintaining the creamy texture. The diced pieces deliver the same flavour in a smaller format.
Yes — macadamia is the only major commercial food crop with its botanical origin in Australia. Macadamia integrifolia and M. tetraphylla are native to the subtropical rainforests of Queensland and northern New South Wales. They were a traditional food of Aboriginal Australians, who called them by various names including "gyndl" or "jindilli" in some regions. European settlers identified the commercial potential of the nut in the nineteenth century; the species was introduced to Hawaii (then the major commercial producer) in the 1880s. Australia has since developed its own substantial commercial industry and is now one of the world's largest macadamia-producing countries, with orchards concentrated along the east coast.
Several factors drive the price premium of macadamia nuts. Slow maturation: macadamia trees take 7–10 years from planting to produce a commercial crop — the long lead time on returns makes the investment capital-intensive. Shell hardness: macadamias have the hardest shell of any commercial nut in the world, requiring specialised, expensive processing machinery to crack without damaging the kernel — failed cracking results in kernel fragments that are lower value. Yield: the usable kernel yield from the whole nut (kernel-to-nut ratio) is relatively low. Delicate handling: diced macadamias are particularly susceptible to quality damage during processing, and the higher oil content requires careful handling to prevent rancidity. The result is a nut that retails at a significant premium to almonds or cashews, but delivers a genuinely superior and distinctive flavour and texture.
Baking: fold into white chocolate macadamia cookies (a classic pairing — the buttery nut and white chocolate share a similar richness); add to muffins, blondies, banana bread, and scones. Granola and muesli: the buttery flavour elevates any granola formulation and pairs beautifully with coconut, honey, and tropical fruits. Confectionery: coat in dark, milk, or white chocolate; use in pralines, brittles, and nougat; scatter over chocolate bark. Savoury: lightly toast and use as a crust for fish (particularly suited to barramundi and snapper — a classic Australian combination); scatter over grain salads; fold into pesto as a rich butter-flavoured nut base. Trail mix: combine with dried tropical fruits (mango, pineapple, coconut) and dark chocolate for a premium trail mix formulation. Raw: eat straight from the pack — macadamias are one of the few nuts that are genuinely excellent raw without any roasting required.
Roasting brings out a warmer, deeper, nuttier flavour in macadamias by initiating Maillard browning reactions in the nut's proteins and sugars. For diced macadamias, roasting times are shorter than for whole nuts due to the smaller piece size. Oven method: spread in a single layer on a baking tray; roast at 150°C (fan-forced) for 8–12 minutes, stirring once at the halfway point. Watch closely from 8 minutes — macadamias can go from perfectly golden to burned quickly due to their high oil content. Remove when just beginning to turn a light golden-ivory colour; they continue to darken slightly from residual heat after removal. Pan method: toast in a dry frying pan over medium-low heat for 5–8 minutes, stirring constantly. Season with salt immediately after roasting if desired. Allow to cool completely before storing or using in chocolate applications, as warm macadamias can cause chocolate to seize.
The standard sizes listed — 250g, 500g, 1kg, and 5kg — are our regular stocked wholesale pack sizes, but The Herbal Connection is a wholesale supplier and can accommodate bulk orders well beyond these standard sizes. Whether you are a premium bakery, confectionery producer, granola or trail mix brand, health food retailer, or large-scale buyer with ongoing volume requirements, we can discuss pricing and supply arrangements. A related Australian nut product — Almond Diced Natural — is also available for buyers building a multi-nut formulation. Contact our wholesale team at sales@herbalconnection.com.au to discuss your specific requirements.

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