Wattleseed - Indigenous names include Yarlirti ,Ariepe, Ganabargu, Ngatunpa, and Pulkuru and many more depending on the region and nation. We respect the knowledge that our Aboriginal supply partners have taught us about wattleseed.
Wattleseed is one of the most prolific plants in Australia and grows in almost all environments from the desert ( mulga and elegant wattle) to the sea (coastal wattle) and everywhere in between. Wattles vary in flavour and colour and size depending on the region but all are intensely flavoured and can be used in so many ways. The seeds have to be roasted and ground into a powder for most culinary uses. Aborigines, in the past and to this day, roast and grind wattleseed to make dampers and johnny cakes.
Wattleseed is an extremely versatile ingredient and may be used in savoury recipes such as pasta and bread and as a seasoning for meat. But wattleseed really comes into it's own in baking and desert making - biscuits, cakes, muffins, ice-cream, mousse and custards. It is particularly delicious when paired with dairy and wattleseed and chocolate is a marriage made in heaven!
Wattleseed has a strong flavour and must be used judiciously. It can affect the gluten activity in flour and for this reason it is best to add to breads and things that take some mixing, towards the end of that process.
The taste of wattleseed can be broadly described as nutty with coffee and chickory overtones. As the seeds are high in oil and this varies from variety to variety, the seeds must be carefully roasted to maximise the flavour. We have over 30 years experience in roasting and grinding these wonderful seeds, so yo can be sure of the quality of our product