Australia’s superfood is the wattleseed. The edible seed is the product of the Acacia, a bush with more than 100 varieties—not all suitable for consumption. The seeds are housed inside small, flat pods similar to tamarind.
Most commonly, the seeds are ground up and turned into a powder, extract, or paste. These all have a flavor that’s a heady mix of chocolate, hazelnut, and coffee. It makes for a versatile ingredient that can be used as a thickening agent or flavor booster in desserts and beverages, including cakes, ice cream, smoothies, and beer.
Indigenous groups have been eating wattleseed for millennia, but it’s exploded in popularity over the past few decades. Its health benefits have played a large role in attracting new diners: It’s packed with nutrients such as protein, potassium, calcium, iron, and zinc.
Need to Know
Wattleseed has a low glycemic index, which means it takes the body a longer period of time to break down the carbohydrate into glucose. As a result, it doesn’t lead to spiking insulin levels, making the seed a potential safe option for diabetics.
Where to Try It
On the menu at the fine-dining restaurant by Ben Shewry is wattle bread. The restaurant is on the list of the 50 best restaurants in the world.
One of the more creative uses of the ingredient is a kangaroo dish served with smoked wattleseed miso, avocado, and emu bush.