Nuts
Pellicle
The macadamia pellicle is the thin brown seed skin on the kernel after shelling. It adds mild colour and a light astringent edge around the creamy meat. Most snacks leave it on; pale white-chocolate work may want it reduced. Rubbing and careful cleaning remove loose dust; aggressive full blanching is less standard than with almonds. Pellicle flecks can slightly darken pale pastes—sieve when colour purity matters. Do not confuse this papery coat with the rock-hard outer shell. Fresh pellicle smells like the kernel; musty skins mean bad storage. Home kitchens usually leave skins on. For commercial ivory paste, specifying cleaned stock saves rework. Everyday gift-tin macadamias expect the classic lightly skinned look.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 51.1 g
- Saturated Fat 7.3 g
- Trans Fat 0 g
- Monounsaturated Fat 26.9 g
- Polyunsaturated Fat 14.6 g
- Cholesterol 0 mg
- Sodium 4.87 mg
- Salt 0.01 g
- Total Carbohydrate 17.8 g
- Dietary Fibre 7.66 g
- Total Sugars 4.04 g
- Complex / starch 5.17 g
- Protein 18 g
- Water 4.1 g
- Energy 616 kcal
- Water 4.1 g
- Carbohydrates 17.8 g
- Protein 18 g
- Fat 51.1 g
- Saturated Fat 7.3 g
- Monounsaturated Fat 26.9 g
- Polyunsaturated Fat 14.6 g
- Omega-3 1.46 g
- Vitamins 82.6 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.2 mg
- Vitamin B2 — Riboflavin 0.15 mg
- Vitamin B3 — Niacin 2.01 mg
- Vitamin B6 0.15 mg
- Vitamin B7 — Biotin 14.6 µg
- Vitamin B9 — Folate 38.6 µg
- Vitamin C 2 mg
- Vitamin E 4.73 mg
- Vitamin K 4.7 µg
- Minerals 280 mg
- Major Minerals 279 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.01 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.2 · vitamin-b2-riboflavin: 0.15 · vitamin-b3-niacin: 2.01 · vitamin-b5-pantothenic-acid: 0.5 · vitamin-b6: 0.15 · vitamin-b7-biotin: 14.6 · vitamin-b9-folate: 38.6 · vitamin-e: 4.73 · vitamin-k: 4.7 ·
Minerals
Pellicle of Macadamia: composition reflects this culinary part relative to the whole ingredient.
History
Cooks loosened seed skins in hot water to pale kernels for refined sweets.
Commercial blanching lines supported pale confectionery industries.
Skin-light macadamia kernels remained a specialty request for fine white chocolate work.