Arid and temperate regions across AustraliaAustralian native ingredient
Wattleseed
Acacia species
Wattleseed is the edible seed of selected Australian Acacia species. Traditionally gathered and prepared by Aboriginal peoples for thousands of years, roasted wattleseed is now valued for its deep, savoury-sweet character.
- Flavour profile
- Roasted coffee, cocoa, hazelnut and a softly earthy finish.
- Native range
- Arid and temperate regions across Australia
In the kitchen
How to use wattleseed
Use food-grade wattleseed from a trusted supplier, as not every Acacia species is edible. Roasted and ground seed is the simplest form for home cooking.
- 01
Add ground roasted seed to biscuits, cakes and granola.
- 02
Infuse into cream, custard or hot milk, then strain.
- 03
Stir a pinch into savoury rubs, sauces or damper dough.
Keep it fragrant
Storage notes
Keep whole or ground roasted wattleseed tightly sealed in a cool, dry pantry. Ground seed is best used promptly for maximum aroma.
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