Wattleseed

Wattleseeds are edible seeds derived from various Australian Acacia plants and have long been a dietary staple for Aboriginal Australians. Traditionally, these seeds were consumed either green or dried, and subsequently ground to produce bush bread. In contemporary times, specific Acacia species, such as Acacia murrayana and Acacia victoriae, are being considered for commercial cultivation.

The demand for Acacia seed flour is rising in Australia due to its exceptional nutritional benefits, resilience, and low toxicity. A notable characteristic is its low glycemic index, which makes it an excellent choice for diabetic-friendly foods. The flour offers a distinctive flavor profile, blending notes of chocolate, coffee, and hazelnut.

This versatile ingredient is incorporated into a wide range of culinary creations, including ice cream, granola, chocolate, and bread. Chefs particularly value it for its ability to enrich the flavors of sauces and dairy desserts.