Macadamia oil

Macadamia integrifolia is an Australian tree with holly-like leaves that grows well in a moist, organic soil and can withstand temperatures as low as −4.4 °C (24 °F).

Macadamia integrifolia is native to Australia where it grows in rain forests and close to streams.

It accumulates rapidly in the kernel during late summer when the reducing sugar content decreases.

[citation needed] Macadamia nut oil possesses properties conducive to high-heat cooking, such as a high smoke point and resistance to oxidative degradation.

A study examining the blend of refined bleached deodorized palm olein oil and Macadamia integrifolia oil for deep-fat frying found that the latter displayed enhanced stability and reduced oxidation, highlighting its potential for high-temperature cooking applications.

[6] Therefore, while macadamia nut oil's heat tolerance supports its use in cooking, it is often preferred in raw applications to fully leverage its unique flavor profile.