Ground Roasted Wattleseed

Botanical name: Acacia Victoriae

When we say our Ground Roasted Wattleseed is “a little bit nutty”, we mean that in a good way! In fact, the ground Wattleseed can be used to make a delicious, decaf alternative to coffee. Simply scoop into your plunger or add a tablespoon to a mug of hot steamed milk and top with cinnamon for a tasty, all-Australian Wattlecino! Alternative, add a teaspoon to your coffee in place of hazelnut syrup or similar.

There are nearly a thousand varieties of Acacia in Australia. The variety we use, Acacia Victoriae, also called Elegant Wattle, is the most common commercial variety. The seeds have a dark brown colour and is smaller than a pea. Compared to other varieties, it is of medium size and has a more nutty flavour. This variety of Wattle is grown in many arid and temperate parts of Australia.

The Elegant Wattle is one of the few edible wattle seed. Many are quite poisonous, so collecting them should only be conducted under the guidance of a bush tucker expert. Local Aboriginals would crush the seed into a dough and then bake it to make “bush bread”.

Spice Zen’s sustainably harvested Wattleseed is roasted to release its rich, appetising, coffee-like aroma. It is sublime baked into cakes, muffins, scones and Anzac biscuits, added to homemade muesli bars and protein balls or dusted over rice pudding, ice cream, yoghurt and fruit salad.

As well as pairing beautifully with cinnamon and vanilla in dessert recipes, Roasted Wattleseed’s savoury notes also work well with spices like coriander seed, lemon myrtle and bush tomato. Similar spice blends can be used as dry rubs to coat roast chicken, barbecued meats and full-flavoured, grilled seafood such as salmon and tuna.

Australian Ingredient: Roasted and ground Wattleseed.