Wattleseed (whole & roasted)
This Australian native spice adds a nutty, roasted taste to food.
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.
Other Common Names: Mulga
Botanical Name: (Acacia aneura)