Wattleseed is undoubtedly at the pinnacle of the Native Australian food industry. The vast Australian continent is covered by the numerous forms and diversity of the Acacias. They have been the staple food of the Native Australians for over a thousand years. Although not every form of wattleseed is consumable, these seeds have become an indispensable part of Australian cooking.
Flavour of WattleSeed
Wattleseed is a superfood that is also called as a bramble wattle or a prickly wattle. You can experience a roasted, nutty aroma along with a touch of chocolate, raisins, and sweetness. The taste of wattleseed recipes may vary based on the species of the acacia tree.
Cooking With Wattleseed
Being one of the iconic bush foods, wattleseeds are used for everything, from bread to pavlova. These seeds add great flavours to sorbets, ice-creams, yoghurt, cheesecakes, mousse, and whipped cream. Pancakes and bread can also be made delicious with wattleseeds. In all these cases, ground wattleseeds are infused with liquid ingredients. The strained infusion can be added on its own, or the liquid with wattleseed grounds can be used for finer texture and extra colour.
Combine wattleseed with ground coriander seeds, a pinch of lemon myrtle leaf, and salt to enhance the flavours of lamb, fish, and chicken. Sprinkle some wattleseed over the food before cooking and later barbeque, grill, or pan-fry the meat. This technique gives a delicious taste to your wattleseed recipes.
You can even put the ground wattleseed into an espresso machine and extract it like coffee. You may have to allow this liquid to cool off, depending on the recipe you are planning to prepare. This liquid essence can be used in a wide range of products, including beer and wattleseed balsamic vinegar.
Wattleseeds are also used as a coating mixed with polenta and used with casseroles, meatloaf, and lentil spreads for enjoying the nutty, roasted flavour. Frappes, smoothies, and juices also taste excellent with wattleseeds. These seeds are also a unique ingredient to add in biscuits, cakes, damper, and bread.
Wattleseeds have a high concentration of calcium, potassium, zinc, and iron. They also form a good energy source and provide about 1,500 kilojoules of energy per 100 grams. The carbohydrate content in wattleseed is starch-based rather than sugar-based. This property renders a low glycaemic index and makes it an excellent food for people with diabetes.
These seeds also contain most of the vitamins except for riboflavin, Vitamin C, and B12. When wattleseeds are included with the coat, they can give you over 30% fibre and about 20% protein requirements. What’s more, wattleseeds can be store for over ten years without losing an inch of nutritional value.
Wattleseed is the superfood of Australia. From being used as a thickening agent to flavour booster in beverages and desserts, this versatile ingredient is exploding in popularity over the last few decades. It’s a powerhouse of nutrients and offers a flavourful twist to your dishes.