Wattleseed is the dried and roasted seeds of Acacia. We currently supply a blend made up of the following edible Acacias:

• A. saligna (coojong, golden wreath wattle, orange wattle, blue-leafed wattle, Western Australian golden wattle)
• A. victoriae (Elegant Wattle, Prickly Wattle, Gundabluie/Gundabluey)
• A. coriacea (river jam, wirewood, desert oak, wiry wattle, dogwood)
• A. provincialis (Wirilda, Wirrildar, Swamp Wattle, Water Wattle, Perennial Wattle)
• A. baileyana (Cootamundra wattle)
• A. longifolia (long-leaved wattle, acacia trinervis, aroma doble, golden wattle, coast wattle, sallow wattle, Sydney golden wattle)

When roasted, wattleseed in general has a round coffee/chocolate/hazelnut flavour, suitable for using in sweet and savoury dishes. Our blend aims to produce a very rich, quite strong flavour. Please contact us if you want single-variety wattleseed.

Wattleseed has a round coffee/chocolate/hazelnut flavour, suitable for using in sweet and savoury dishes.

Our wattleseed is wild-harvested on the lands of the Nukunu people in the southern Flinders Rangers, South Australia.

Use wattleseed:

• In baking. It is superb in breads, dampers, rolls, etc.
• In sweet cooking, where it will add a lovely warm nutty round flavour – biscuits, cakes, icecream, sorbets, etc.
• In rubs, bastes, marinades, and salad dressings.
• As a hot drink in its own right, or added to coffee/chocolate in a plunger or espresso machine. Wattleseed contains no caffeine.
• It is soluble in water, although it doesn’t dissolve, and adds a rich brown colour to cooking.