Wattleseed is an 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 commercially 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.
Store your ground wattleseed in a cool, dry location.
Boil the ground seed in water to extract the flavor then add the liquid to your recipe.
This is not a product you'll typically find at your local grocery store. You can purchase wattleseed on on the Cherikoff.net website.