Wattle Seed Ground-australian native – 12g

$4.99

Add to Wishlist
Add to Wishlist

145 In stock

145 in stock

Qty
Add to Wishlist
Add to Wishlist
Weight
12G

Product description

Wattleseed is an Australian native spice. It has a nutty and woody flavour and coffee-like aroma. This versatile spice can be used to flavour desserts and meats maximizing the flavour in your cooking. Use in any dish where you want a hazelnut or coffee taste.

SKU: B0109 Categories: , , , , , , , , , , Tags: , , , , , , ,

No products in the cart.

Flavour Notes:

A rare native spice that is versatile and uniquely Australian, Wattleseed has strong coffee, chocolate, and hazelnut aroma and flavour.

Culinary Notes:

Used for thousands of years by our indigenous population, wattleseeds are not only tasty but highly nutritious. Use in both sweet and savoury dishes to add a nutty, coffee note and textural crunch. Our Wattleseed is a fine ground, extra dark roast to provide maximum flavour and dispersion in your cooking. Other names include, Elegant wattle, Prickly wattle, Gundabluey, Bramble wattle, Elegant acacia, Coastal wattle, Wirilda, Mulga, Golden wattle, Gundabluey wattle.

Health Benefits:

Wattleseed has many health benefits. It is actually a legume that is high in protein and can be used to reduce the number of cereals in our diet.

Ingredients:

100% ground wattle seeds

country of origin:

Australia

Other Names or Spelling:

Yarlirti ,Ariepe, Ganabargu, Ngatunpa, and Pulkuru

How to use

  • Use to flavour biscuits, muffins, pancakes and bread
  • Makes a good caffeine-free coffee substitute
  • Use to flavour meats and seafood
  • Use as a ground hazelnut substitute
  • Sprinkle over your coffee for a nutty flavour
  • Used in creamy foods like ice cream, it will impart a more chocolate and hazelnut-like flavour
  • Endlessly versatile, use in the same concentration as you would cinnamon, just a pinch for some mild flavour

The Spice People FAQs

Ground Wattle Seed is used as a flavouring agent in both sweet and savoury dishes. It adds a nutty, roasted flavor with hints of coffee and chocolate, making it suitable for desserts, baked goods, marinades, sauces, and rubs.

To preserve its flavour and aroma, Ground Wattle Seed should be stored in an airtight container in a cool, dry, and dark place away from direct sunlight.

Ground Wattle Seed may have potential applications in skincare or homemade products due to its unique properties. It can be added to scrubs, masks, or lotions for exfoliation or aroma.

The Spice People FAQs

Simple or smoke paprika along with cayenne pepper is the best alternative. Paprika tastes similar to Kashmiri Chilli, while cayenne paper adds to its spice.

Dried Kashmiri chilli is more flavorful than hot, ranging from 1,000-2,000 Scoville Heat Units. It’s mildly hot but not too spicy.

These spices are different. Paprika is the sweet cousin of Kashmiri chilli specific to western cuisine. Kashmiri chilli popular in Indian cuisine and is hotter than paprika.

Place the Kashmiri chilli under the sun for two days. When the chillies turn crispy, grind them in a food mill. Cool down the powder and store it in an airtight jar.

Other Spices you may like

Featured in

Join the Spice People to Get Started on Your Culinary Spice Journey!

Be the first to hear about our exclusive promotions, new product releases, recipes and more.

Shop

Customer Service

Contact

Proudly Australian owned – serving customers since 1997

Copyright © 2023 The Spice People. All Rights Reserved.

Proudly Australian owned – serving customers since 1997

Shop

Customer Service

Copyright © 2023 The Spice People. All Rights Reserved.

Country Flavours

This subtle and artful balance provides the perfect flavour foundation for creating the best Malaysian food with the addition of salty hits from dried anchovies and shrimp, up to ten different soy sauces ranging from salty to sweet, puckering sourness from tamarind pulp, and sweetness from palm sugar and coconut milk. Cook your own authentic Malaysian Cuisine with our Malaysian spices online and explore our catalogue of beautiful recipes you can make with this spice blend.

History & influences

Arab traders brought spices from the Middle East, European and British travellers introduced produce like peanuts, pineapple, avocado, tomato, squash and pumpkin. During their time on the Malay Peninsula, the Chinese developed a distinctive cuisine known as ‘Nonya’, resulting from blending Chinese recipes and wok cooking techniques with spices and ingredients used by the local Malay community. The dishes are tangy, aromatic, spicy and herbaceous, and the signature dish is none other than Malaysia’s famous spiced noodle soup – Laksa.

What is Malaysian cuisine

As important as the rendang recipe itself is to Malaysian cuisine, what to serve with beef rendang is arguably just as imperative. Whether making the traditional beef version or a slightly lighter chicken, vegetable or fish, the rich flavour and intense texture of a rendang requires a perfect balance of freshness and tang when it comes to entrees and sides. Salads like Fresh Cucumber & Peanut and Sweet and Sour Cucumber & Pineapple Achar provide the perfect disruption to the bold, rich spices of the rendang and soothe and cool the palette alongside fluffy steamed rice and flaky golden roti bread. Entrees served at meal times in Malaysia often feature Nasi Lemak – their national dish, or Malaysian Chicken Satay to whet the appetite ready for the main event. Traditionally, the best Malaysian food is finished with an after-meal drink of Kopi Tarek ‘sweet coffee’ or The Tarik ‘sweet tea’. These are combined with condensed milk and water, and the coffee or tea drinks are ‘pulled’ by pouring vigorously between jugs to create a frothy consistency. To read more about the flavours of Malaysia and the traditional accompaniments to an authentic Malaysian Rendang, Click Here to check out our blog post.

Spiceology

Malaysia is also known for its growing and production of spices, namely cinnamon, cardamom, star anise and cloves. These spices are known as ‘rempah empat beradik’, meaning the four siblings as they are found throughout most Malay dishes. These are sold separately or as a handy blend often under names like ‘seafood curry spices’ or ‘meat curry spices’. Paired with other aromatics like kaffir lime, galangal and lemongrass (locally grown and imported) these four spices produce the complex and fragrant base flavour and aroma famous for Malaysian cooking.  As diverse as the people themselves, every aspect of Malaysian cuisine is a combination of sweet, sour, rich and spicy, combined in a way, unlike any other country’s cuisine.