For thousands of years before European settlement the Aborigines of eastern Australia feasted on the native nuts which grew in the rainforests of the wet slopes of the Great Dividing Range. One of these nuts was called Gyndl or Jindilli, which was later corrupted to Kindal Kindal by early Europeans, while in the southern range of the tree it was known as Boombera. We now know it as the Macadamia.
The high oil content of these nuts was a coveted addition to the indigenous diet. However, they were difficult to harvest in great quantities so probably were not a major staple food. The fallen nuts were collected in dilly bags and taken to feasting grounds. Some coastal, aboriginal middens contain large quantities of bush nut shells along with sea shells, often 15 – 20kms from the nearest trees.
Nuts were eaten raw or roasted in hot coals. Many processing stones have been found in eastern rainforests, consisting of a large stone with a delicate incision for holding the nuts and sometimes a smaller, flat stone sits on top which is then struck by a larger ‘hammer’ stone.
Modern technology has not invented a better hand nutcracker than this. The more bitter species, particularly in North Queensland, were ground into a paste and washed in running water to make them edible.
There were at least twelve tribes in the region where the trees grew and they were used as an item of trade with other tribes. With the arrival of white settlers nuts were bartered, often with native honey, for rum and tobacco.
King Jacky of the Logan River clan, south of Brisbane, was probably the first Macadamia nut entrepreneur as he and his tribe have been recorded as regularly collecting and trading them during the 1860’s.
Cosmetics and Medicine
The Aborigines would express the oil from the nuts and use it as a binder with ochres and clay for face and body painting. This was a method of preserving clan symbols of the dreaming. The oil was also used neat for skin rejuvenation and as a carrier where it was mixed with other plant extracts to treat ailments.
It was believed the nuts contained a stimulant which aided breast milk production. Lactating mothers would eat the bitter nuts that had commenced to germinate.
Health Benefits of Macadamia Nuts
- Macadamia nuts have sweet taste and are rich source of energy. 100 g of nuts provide about 718 calorie/100 g, which is one of the highest calorific values among nuts.
- These nuts are packed with numerous health-benefiting nutrients, minerals, antioxidants and vitamins that are essential for optimum health and wellness.
- 100 g of macadamia provides 8.6 g or 23% of daily-recommended levels of dietary fiber. Additionally, they are a very good source of phytosterols such as ß-sitosterol. However, the nuts carry no cholesterol.
- Since macadamia is free from gluten, it is one of the popular ingredients in the preparation of gluten-free food formulas. Such formula preparations are a healthy alternative in patients with wheat gluten allergy and celiac disease.
- The nuts are rich source of mono-unsaturated fatty (MUF) like oleic acid (18:1) and palmitoleic acids (16:1). Studies suggest that MUF fats in the diet help lower total as well as LDL (bad) cholesterol and increase HDL (good) cholesterol levels in the blood. The Mediterranean diet, which is rich in fiber, MUF fats and antioxidants work favorably in maintaining healthy blood lipid profile and thus offer protection from coronary artery disease and strokes.
- Macadamias are an excellent source of minerals such as calcium, iron, magnesium, manganese and zinc. 100 g nuts provide 3.6 µg of selenium. Selenium is a cardio-protective micro-mineral and an important anti-oxidant cofactor for glutathione peroxidase enzyme.
- Furthermore, the nuts are also rich in many important B-complex vitamins that are vital for metabolic functions. 100 g of nuts provide 15% of niacin, 21% of pyridoxine (vitamin B-6), 100% of thiamin, and 12% of riboflavin.
- They contain small amounts of vitamin-A, and vitamin E. Both these fat-soluble vitamins possess potent anti-oxidant activities, which serve to protect cell membranes and DNA damage from harmful oxygen-free radicals.
In concise, sweet, refreshing macadamias brimming with essential minerals, vitamins and heart-friendly mono-unsaturated fatty acids.
