Wattle Seed, Roasted, Powder 100g
is backordered. We will ship it separately in 10 to 15 days.
Locally and sustainably harvested in Balingup, Western Australia
Acacia mearnsii (Black Wattle)
Australia’s indigenous people have used many species of Acacias in their diet for thousands of years, but only now is it starting to find its way into western cooking.
Roasted ground wattle seed has a diverse number of uses in the modern kitchen, from baking to thickening of sauces and casseroles, to ice cream. By dark-roasting Wattle seed, the most delightful aroma of nutty, fresh-roasted coffee is released and can be used as a beverage or as an addition to chocolate or desserts.
The seeds of the Acacias have very hard husks and when they fall to the ground will last for up to 20 years in their natural environment, usually only germinating after bushfires. Because this hard outer casing also protects the seed during long periods of dormancy on the ground, Wattle seed has provided indigenous Australians with a rich source of protein and carbohydrate in times of drought.
Wattle seeds are very nutritious and high in fibre (more than 30 per cent.) They contain potassium, calcium, iron and zinc in fairly high concentrations and have a low glycemic index. This makes them suitable for diabetics, providing a steady stream of sugars that do not produce spikes in blood glucose levels. Most vitamins are present except for C, B12 and riboflavin.
A uniquely Australian native spice that has an aroma and flavour reminiscent of a distinct fusion of coffee, chocolate and hazelnut. It makes a very pleasant caffeine-free coffee substitute.
Tinderbox Wattle seed is a fine-ground, extra-dark roast to provide maximum flavour and dispersion in your cooking.
Ingredients: Wattle seed (dried, roasted, ground). Made in Australia from 100% local ingredients.
Locally and sustainably harvested in Balingup, Western Australia
Acacia mearnsii (Black Wattle)
Australia’s indigenous people have used many species of Acacias in their diet for thousands of years, but only now is it starting to find its way into western cooking.
Roasted ground wattle seed has a diverse number of uses in the modern kitchen, from baking to thickening of sauces and casseroles, to ice cream. By dark-roasting Wattle seed, the most delightful aroma of nutty, fresh-roasted coffee is released and can be used as a beverage or as an addition to chocolate or desserts.
The seeds of the Acacias have very hard husks and when they fall to the ground will last for up to 20 years in their natural environment, usually only germinating after bushfires. Because this hard outer casing also protects the seed during long periods of dormancy on the ground, Wattle seed has provided indigenous Australians with a rich source of protein and carbohydrate in times of drought.
Wattle seeds are very nutritious and high in fibre (more than 30 per cent.) They contain potassium, calcium, iron and zinc in fairly high concentrations and have a low glycemic index. This makes them suitable for diabetics, providing a steady stream of sugars that do not produce spikes in blood glucose levels. Most vitamins are present except for C, B12 and riboflavin.
A uniquely Australian native spice that has an aroma and flavour reminiscent of a distinct fusion of coffee, chocolate and hazelnut. It makes a very pleasant caffeine-free coffee substitute.
Tinderbox Wattle seed is a fine-ground, extra-dark roast to provide maximum flavour and dispersion in your cooking.
Ingredients: Wattle seed (dried, roasted, ground). Made in Australia from 100% local ingredients.
