The wattleseed is the seed of the wattle tree. There are about 1000 species of wattles (Acacia) endemic to Australia and they represent the largest group of flowering plants in Australia!
Only a dozen of wattles have seeds that are safe to eat. The most common are the mulga wattle (Acacia aneura), the golden wattle (Acacia pycnantha), the silver wattle (Acacia retinodes) and the coastal wattle (Acacia longifolia var. sophorae).
A mainstay of the diet of Indigenous Australians for over 40,000 years, Wattleseed was traditionally ground and used to make a flour. With a hard husk that protects the seed during long periods of dormancy on the ground, Wattleseed can survive tough weather conditions and historically was a valuable source of protein and carbohydrate in times of drought.
Wattles can be found all around Australia. Those that grow in arid places have developed tough flat needle-like leaves to retain the moisture. Some grow near the coast and tolerate salt and harsh seaside conditions.
Wattles can now be found around the wold. In France, they are called mimosa. When they are blooming, branches are commonly offered as a bouquet, and they are a symbol of friendship. When creating the cocktail with Champagne and orange juice in 1925 in Paris, Frank Meier gave him its name because of the similar colour to the mimosa, the wattle flower.
- Mulga wattle (Acacia aneura) - arid to warm climates, sand plains and sandhills throughout Australia, except Victoria
The seeds ripen in spring and summer.
- Golden wattle (Acacia pycnantha) - temperate to semi-arid climates growing in the dry forests of inland NSW, ACT, Victoria and South Australia.
- Silver wattle (Acacia retinodes) -
- Coastal wattle (Acacia longifolia var. sophorae) - temperate climates in South East Australia, from Queensland to South Australia and Tasmania.
the seeds ripen in summer.
Wattle trees produce pods that contain seeds. Once the pods are harvested, the seeds need to be either roasted or less commonly steamed before they are eaten whole or ground into a flour / powder.
Wattleseeds are generally collected between January and March.
Wattleseed is highly nutritious - 17 to 25% proteins, 4 to 16% fat and 26 to 40% carbohydrates.
Wattleseed has an intriguing taste, somewhere between chocolate and coffee, with hints of sweet spice, raisins and vanilla. It has a savoury, nutty, wheat-biscuit flavour. A must try !
USAGES of the Wattle mixer:
Mix it with hot milk to keep yourself warm and relax during winter.
Violet & Gold’s Wattleseed mixer will make a perfect replacement in any recipes calling for a coffee syrup, whether in cocktails, mocktails or cooking.
Those who sweeten their coffee can use a few drops of Violet & Gold’s wattleseed mixer instead, for a nutty flavour.
Don’t limit yourself to drinks: a splash of this mixer in a natural yoghurt or added with some cream or coconut cream to create a delicious mousse. It will elevate the simplest snack or dessert.
Purchase your wattlessed mixer now!