Wattleseed is the unsung hero of the Australian Native Food industry. The wattle flower is the emblem of Australia, and represented in the green and gold worn by Australian athletes.
Wattleseeds – acacia sp. are the edible seeds from any of the 120 species of Australian Acacia that were traditionally used as food by Aboriginal Australians, and eaten either green (and cooked) or dried (and milled to a flour) to make a type of bush bread.
Acacia seed flour has recently gained popularity in Australia due to its high nutritional content, hardiness, availability, and low toxicity. Because of its low glycemic index, it is also often incorporated into diabetic foods.
In their natural habitats Acacia's are plentiful, and because of this, the seeds are mainly harvested in the wild. Wattleseed has provided indigenous Australians with a rich source of protein and carbohydrate in times of drought.
It has a chocolate, coffee, hazelnut flavour and is primarily used in making ice creams, granola, chocolates, dairy desserts and breads. Grounded seeds and pastes are used to flavor breads, muffins, desserts, pancake batter etc. Seed extract is used in savoury and sweet sauces. The seed paste is popular among chefs as it carries maximum flavor strength. The roasted powder is sometimes sprinkled on Cappuccinos and also used to thicken sauces. Makes a good caffeine free coffee substitute.
Wattleseed contains potassium, calcium, iron and zinc in fairly high concentrations, most vitamins except for C, B12 and riboflavin and has over 30% fibre.
The wattle seed has many properties that make it a valuable ingredient in natural skin care.
Acacia trees are native to Australia very common in coastal and tropical areas. They even grow in arid, semi-arid and rocky areas.
There are many other names for Wattleseed:
- Coastal wattle
- Golden wattle
- Gundabluey watle
We have several wattle trees in our garden. Time to start harvesting the seeds and making our own coffee?