Roasted Wattleseed (whole)

Botanical name: Acacia Victoriae

The Roasted Wattleseed smells like a great combination of strong coffee beans and chocolate. It is an ideal alternative drink to coffee and great in baking or desserts like chocolate. The smoky aroma and flavour will convert anyone trying to get off endless cups of coffee.

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 wattle seed has 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’ 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.

Grind wattleseed to make a coffee or mix with hazelnut or macadamia paste to make a chocolaty butter for your pancakes and toast.

Australian Ingredient: Roasted whole Wattleseed.