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Macadamia trees, with their evergreen foliage, which grow on subtropical eastern coast of Australia. However, only two of the nine species produce edible fruits. Protected by a green fibrous shell, macadamia nuts are spherical, the size of marbles and a brown shell inside which are creamy white heart. Hard shell is hard to break. The powder obtained from crushed shells is so tough that can be used as an industrial abrasive.
In the early nineteenth century, Cunningham and Leichhardt were the first explorers who gathered macadamia nuts, but the specimens were simply put in storage, not examined. A few years later, assistant botanist Walter Hill ate some nuts from a tree found recently in southeast subtropical forests Quueensland State (Australia). It was rumored that the nuts were poisonous. But boy was not sick, nor was destroyed after he ate. Instead, he found downright delicious. As a result, Hill ventured to taste a nut and he fully agree. It was not long, and botanists around the world have received seedlings of this tree. In 1857, a colleague of Walter Hill, botanist Ferdinand von Mueller in Melbourne, called the Macadamia trees such as his good friend Dr. John Macadam.