Indigenous Australians would traditionally use Wattleseed as a type of flour when making damper. Today, it is commonly used for its incredible nutty nutty chocolaty flavour. It is also a great source of protein with a low GI index. There are many types of wattle that is suitable for human consumption, with the Acacia variety being the most common.
Roasted and then ground, try our wattleseed as an alternative to your morning coffee or use it as a rub or marinade on your meat or chicken dishes.