This Australian native spice adds a nutty, roasted taste to food.
Other Common Names: Mulga Botanical Name: (Acacia aneura)
Description & Use: There are only a small number of edible wattles, the others being poisonous, therefore the gathering of one’s own Wattleseed should only be conducted under expert guidance. The Wattleseed of culinary use is always roasted and ground, a process that gives it an appetizing coffee-like aroma and taste. Wattleseed flavours ice-cream and desserts, and when used with other spices such as Coriander Seed, imparts a pleasant, barbecued taste to meats, especially full-flavoured seafood such as Salmon and Tuna.
Chocolate Wattleseed Biscuits:
300g self raising flour
125g caster sugar
25g cocoa powder
250g soft unsalted butter
3 tsp Herbie’s ground wattleseed