Australia’s superfood is the Wattle seed. When these tiny seeds have been cooked or roasted it is a delicious edible seed with multi uses for cooking, baking and beauty products. The seeds are housed inside small, flat pods similar to tamarind.
Most commonly, the seeds are ground up and turned into a powder, extract, or paste. Wattle seed has a strong nutty, roasted coffee aroma, with touches of sweet spice, raisins, chocolate and a hint of bitterness. It has a savoury wheat-biscuit flavour.
Howeverour Pindan Native Wattle Seeds have slightly more of a savoury flavour compared to the Golden Native Wattle Seeds: which has a sweeter, nutty taste. The Pindan Native Wattle seeds tends to taste like it has a hint of a garlic and peppery aroma.
It makes for a versatile ingredient that can be used as a thickening agent or flavour booster in muffins, quiches, and most savoury dishes. It can still be used in desserts and sweeter recipes as the garlic/ peppery taste is very minimal.
Indigenous groups have been eating wattle seed for millennia, but it’s exploded in popularity over the past few decades.
Its health benefits have played a large role in attracting new diners: High in protein and fibre, Wattle seed also contains high concentrations of potassium, calcium, iron and zinc. In addition to numerous vitamins, it also has a low glycaemic index, which means it releases its sugars slowly and can be used by people with diabetes to help maintain blood sugar levels.