[1][2] They are indigenous to Australia, native to northeastern New South Wales and central and southeastern Queensland specifically.

The German-Australian botanist Ferdinand von Mueller gave the genus the name Macadamia in 1857 in honour of the Scottish-Australian chemist, medical teacher, and politician John Macadam, who was the honorary Secretary of the Philosophical Institute of Victoria beginning in 1857.

[16] A Macadamia integrifolia / M. tetraphylla hybrid commercial variety is widely planted in Australia and New Zealand; Dr. J. H. Beaumont discovered it.

It is one of the quickest varieties to come into bearing once planted in the garden, usually carrying a useful crop by the fourth year and improving from then on.

A pure M. tetraphylla variety from Australia, this strain is cultivated for its productive crop yield, flavour, and suitability for pollinating 'Beaumont.'

A South African M. integrifolia / M. tetraphylla hybrid cultivar, it has a sweet seed, which means it must be cooked carefully so that the sugars do not caramelise.

The sweet seed is usually not fully processed, as it generally does not taste as good, but many people enjoy eating it uncooked.

On the plus side, it is high-yielding commercially; 17 kg (37 lb) from a 9-year-old tree has been recorded, and the nuts drop to the ground.

[18] The first commercial orchard of macadamia trees was planted in the early 1880s by Rous Mill, 12 km (7.5 mi) southeast of Lismore, New South Wales, consisting of M.

[19] Besides the development of a small boutique industry in Australia during the late 19th and early 20th centuries, macadamia was extensively planted as a commercial crop in Hawaii from the 1920s onward.

[22] This lack of genetic diversity in the commercial crop puts it at risk of succumbing to pathogens (as has happened in the past to banana cultivars).

[26] Macadamia allergy can also cross-react with other tree nuts or foods that have similar allergenic proteins, such as coconut, walnut, hazelnut, and cashew.

In high doses of toxin, opiate medication may be required for symptom relief until the toxic effects diminish, with full recovery usually within 24 to 48 hours.

[28] Macadamias are also toxic to cats, causing tremors, paralysis, joint stiffness, and high fever.

Compared with other common edible nuts, such as almonds and cashews, macadamias are high in total fat and relatively low in protein.

[33] The trees are also grown as ornamental plants in subtropical regions for their glossy foliage and attractive flowers.