Before they are roasted and packaged or are pressed for their oil, Macadamia were nuts that grew on trees. Macadamia is most commonly consumed roasted individually or in a mixture of nuts and dried fruits, though it is also found in select candies, sold as oil, or incorporated into hair and skin care products. The Macadamia tree is native to eastern Australia, though it is now produced around the world. Macadamia refers to the genus of 4 nut species, Macadamia integrifolia, Macadamia ternifolia, Macadamia tetraphylla, and Macadamia jansenii. Trees in the Macadamia genus typically grow between 6.6-39.4 feet tall, with coiling leaves that grow 6-30 cenitmeters in length and 2-13 centimeters in width. Flowers of Macadamia trees are 10-15 millimeters in length that can be white, pink, and purple in color. Macadamia nuts are high in a variety of vitamins and minerals, and its oil is high in omega-7 palmitoleic acid. Macadamia nuts have been consumed for thousands of years by the Indigenous Australians, who knew which Macadamia nuts were poisonous and how to leach them to lessen their toxicity.