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Wattleseed


Australian seed from several varieties of Acacia trees. While some species are poisonous, 47 varieties are not. Wattleseed has been eaten by the Aborigines for at least 6,000 years. Today the seed is commerically roasted similar to coffee beans. The resulting seed is used to flavor desserts, mousse, creme brulee, ice cream or savory sauces. It can even be used as a coffee substitute. The seed has a nutty flavor with hints of chocolate and hazelnuts.
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