Light Ochre | organic macadamia butter
39 lei
Without shipping
LIGHT OCHRE, our organic macadamia cream, stands out for its fine texture and mildly sweet aroma. Macadamia nuts are distinguished by their high monounsaturated fat content and by palmitoleic acid (omega-7), which gives them a naturally almost buttery consistency and a refined taste.
Artisanally processed — hot-air roasted and slowly stone-ground on granite — the cream keeps its authentic flavor and nutrients, with no additions whatsoever. It is a fitting choice for anyone seeking a clean, energy-dense product with a gentle profile, easy to include in an active lifestyle and a healthy diet.
Naturally gluten-free and well suited to vegan, keto, and paleo diets. Enjoy it as is on bread, in smoothies, in creamy desserts, or as a base for refined sauces.
Nutritional values
100g
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Energy705 kcal/2948 kJ
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Fat67,3g
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of which saturated fat10,6g
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Net carbohydrates10,2g
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of which sugars5,2g
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Fiber9,1g
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Protein10,0g
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Salt0g
Allergens
Macadamia Nuts
Ingredients
100% roasted organic macadamia nuts
Origin of nuts
Kenya
Production
Azuga, Romania
Expiration date
6 months after production
Macronutrients
Protein
Carbs
Fiber
Fat
Recipes
Frequently Asked Questions
- A layer of oil on the surface is a 100% natural phenomenon. Macadamia nuts release their own oil during roasting and grinding. The oil naturally tends to separate, regardless of how finely the nuts are ground. Oil separation over time indicates the absence of emulsifiers or hydrogenated oils. It is fixed instantly with a simple stir before use.
- Keep the jars in a cool, dry place, away from direct sunlight. The creams have a long shelf life, and the oil layer on top acts as a natural antioxidant barrier. Oil separation can be avoided by refrigerating them. In that case the creams will firm up and become more buttery. Let them sit at room temperature for a short while before use.
- Consistency depends on several factors: the nut variety, roasting time, and grind. No consistency is “wrong,” but we prefer fluid creams because they are far more versatile: they work as toppings, sauces, and dips, and blend more easily into smoothies, dessert fillings, and so on.
- In practice they are the same type of product: nuts ground until they become a paste. “Cream” suggests a finer texture, “butter” is the term often used by analogy with peanut butter, and “paste” can be coarser.
Five fun facts about macadamia nuts
- Botanical classification
- Macadamia nuts are also the kernels of drupes, like most so-called “nuts.” The hard shell is actually the seed coat, not the fruit husk, as it is with hazelnuts.
- Traditional use
- Aboriginal Australians used macadamia oil as a natural antiseptic for cleaning wounds, treating infections, and regenerating the skin. It was also used as a massage ointment for muscle pain and as a base for ceremonial body paint.
- Toxic to dogs
- Although they are a superfood for humans, macadamia nuts are extremely toxic to dogs. Even a small amount can cause temporary weakness in the hind legs, vomiting, and shivering.
- Extremely hard shell
- Macadamia has one of the hardest shells among edible oilseeds. That is why cracking it is more laborious than with walnuts, hazelnuts, or almonds, which also contributes to the higher price.
- Unique lipid profile
- It has the highest monounsaturated fat content among nuts and, besides oleic acid (omega-9), also contains palmitoleic acid (omega-7), a rare fat. This is the source of the very creamy texture, mildly sweet aroma, and almost buttery feel of the 100% cream.
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