Wattleseed

What is there more to love than an icon that has symbolized this country for thousands of years? A symbol of when to hunt eels, a symbol of seasons, a symbol of this continent. With hundreds of species found within Australia, the Wattle has become the colours of our sporting team - it should also be in our pantries! It's health benefits are incredible, as well as the complex flavours it provides.

Health Benefits:

Higher in protein that fish, is a source of trace minerals and low glycemic carbohydrates. First People used the seeds to make a nutritious flour, which would then be used for damper.

  • Contains potassium, iron, and zinc.
  • Low GI carbohydrates.
  • High in protein (lab tested at 24g per 100g)

 

Origin:

Wattleseed (A. Victoriae) grows widespread across most of the Australian mainland. Our Wattleseed is wild harvested across the vast grasslands of central Australia and is one of the most sustainable products available.

It is medium roasted and ground into a coarse powder. Due to its wild nature, there are no chemicals used, and no use of agriculture which helps to preserve biodiversity and ecological life.

 

Culinary Uses:

Such a unique flavour can be harnessed in patiserrie for a unqiue hazelnut flavour, or used to flavour ice cream, pancakes, and even used in liqueurs.

Free from caffeine, it has been used in place of coffee with a similar flavour, and consistency to ground coffee beans.

Check out similar spices: Saltbush, Aniseed Myrtle,

 

Historical Uses


Used from some species of the Acacia family, the seeds were collected by Indigenous women and baked over a fire. After being cooled and ground, the result would be a flour that could be turned into damper, sustaining a diet rich in protein and carbohydrates.

The seeds were able to be stored for long periods acting as a barrier against the problems of drought, and were an important part of the historical diet.

  

Modern Uses


Used predominantly as a spice, Wattle plantations have been growing in regions in Africa to improve local diets. Restaurants have also started using Wattleseed to flavour their baked products, giving a powerful flavour especially when combined with cream.

It has also sprouted interest in Cafes where the Wattleseed has been used as a coffee-blend creating a distinct Australian flavour.

  

Recipe Ideas


French Financiers (French Cupcakes)
 
No-Bake Lemon Myrtle & Wattleseed Cheesecake
 
Native Wattleseed Icecream

 

 

Want to give Wattleseed a go? 

Wattleseed

Wattleseed Milk Chocolate

Wattleseed & Pepperberry Chai

 

 

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