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Wattleseed Whole Roasted


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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 to add flavour to food, a process that gives it an appetizing coffee-like aroma and taste. Raw Wattleseed has been used by indigenous Australians to make Damper. Roasted 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.

Whole wattleseeds may be infused with wet ingredients if the presence of ground wattleseed is not desired.

Product of Australia.



Nutritional Information
Per 100g
Energy (kj) 1700.0
Protein (g) 23.0
Fat (g) Total 5.9
Carbohydrate (g) 64.0
Sodium (mg) 81.0

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