What is wattleseed?
Wattleseed is the edible seed of certain Australian acacia trees. When roasted and ground, it has a nutty, coffee-like flavor with hints of chocolate and hazelnut, and it is used in desserts, breads and drinks.
Aboriginal people have collected wattle seeds for thousands of years, grinding them into flour to make a type of bread or damper. The seeds are high in protein and can be stored for long periods.
Not all wattle seeds are edible. Only certain species, such as Acacia victoriae, are commonly harvested for food.
Modern cooking
Chefs use roasted wattleseed in ice cream, cakes, biscuits, bread and sauces. It is also used to flavor coffee drinks and chocolates.
Wattleseed is gluten-free and rich in fiber, protein and minerals. It has gained popularity as interest in native Australian ingredients has grown.
Wattle is Australia's national floral emblem, and the golden wattle appears on the coat of arms. Wattleseed is sold in specialty stores, often as a ground powder. Indigenous businesses are involved in harvesting and supplying wattleseed.
Its roasted aroma has made it a favorite for flavoring ice cream and pavlova toppings in modern Australian restaurants.