Although you may be familiar with macadamia nuts, most people don’t know much about macadamia oil.
The health benefits
The healthy oil offers a range of benefits, from moisturizing skin to conditioning hair. But cooking with macadamia oil can also provide health benefits from such things as:
• Vitamin E: Macadamia oil contains tocotrienols, antioxidants from the vitamin E family that have been shown to possibly protect against cardiovascular diseases, cancer and neurological diseases.
• Healthy fats: Known to lower “bad” cholesterol, the high levels of monounsaturated fats in the nut oil can help decrease your risk of stroke and heart attack.
• Antioxidants: With plenty of antioxidants, this oil might help your body fight free radicals that contribute to cancer, aging and other diseases. In addition, the oleic acid (Omega 9) in the oil might help fight cancer, autoimmune disease and inflammation. Linoleic acid (Omega 6) is said to reduce water loss and restore the skin’s barrier function.
Much like olive oil, macadamia oil can be used in roasting, sautéing and grilling. It has a higher smoke point (410 degrees) than olive oil and other fats and oils though. (The yellow oil also works well in marinades and salad dressings.) Its unrefrigerated shelf life is one to two years.
The virgin nut oil has a mild taste and aroma, although you can buy flavored versions, such as lime and chili infusions.
Depending where you buy it, macadamia oil is typically less than $1 per fluid ounce. Don’t worry about the oil’s fatty acid profile being influenced by were the nut is cultivated. Generally environmental factors have no effect. The macadamia nut is a native Australian nut, although commercial production is concentrated in Hawaii.
One caveat: don’t consume macadamia oil (or use it on your skin or hair) if you have any nut allergies.
