Botanical Name: Macadamia integrifolia
Extraction Method: Cold Press
Many people overlook Macadamia when they think about Australian Native Bush Foods due to the industry being well developed both here in Australia from where the nut originates and overseas. However, the nut provided many First Nations people with a tasty and substantive food and medicine source. The tree traditionally grows around the northern NSW area, the land of the Bundjalung people where the local name for this is Gumbar.
Description: Macadamia Oil is a fantastic regeneranative oil. It is high in mono-unsaturated fatty acids, contains Palmitoleic acid (promotes young soft skin), as well as omega 3 and omega 6 fatty acids. It has been successfully used to help heal scars and sunburns and is considered Very safe with uses in facial and baby products.
Color: Light to Golden yellow
Aromatic Description: Macadamia has very little scent characteristic of most carrier oils
Common Uses: Macadamia is popular in cosmetic manufacturing and in combination with other carrier oils, can be used in both massage and aromatherapy.
Consistency: Slighter thicker than typical Carrier Oils.
Absorption: Macadamia will leave an oily feeling on the skin
Shelf life: Macadamia oil is extremely slow to go rancid; users can expect a minimum shelf life of 6 Months to 1 Year with proper storage conditions (cool, out of direct sunlight). Refrigeration after opening is recommended.
Cautions: Should be avoided by individuals with nut allergies.
Certification: Australian Certified Organic