Wattleseed and Wattleseed extract
Australia’s best Wattleseed is produced by Vic Cherikoff who invented the product back in 1984 by over-roasting seeds once only eaten by Australian Aborigines. Wattleseed is roasted in a similar way to coffee but with a particular temperature profile, then specially ground to produce a highly versatile and nutritious flavouring. We describe Wattleseed as having a flavour combination of coffee, chocolate and hazelnut (filbert).
Available as ground Wattleseed or as a Wattleseed Extract (Wattleseed Essence), both can be used in sauces, desserts (particularly ice cream and pavlova), rubs and coatings or as a coffee substitute, although there are hundreds of ways to use Wattleseed. For something different, try Wattleseed extract added to whipped cream to give it a pale brown colour and top your coffee with some.
Suggested recipes using Wattleseed
Wattleseeds from around 100 species of Acacia have been used as foods by Australian Aborigines for at least 6,000 years. This matches the first cultivation of wheat on the fertile deltas at the mouths of the Nile in Egypt; the Euphrates in Mesopotamia (now Iraq); and the Indus in India.
Wattleseed Extract is a highly versatile and nutritious flavouring for sauces, bavarois, creme brulee, ice cream, pavlova, crumbs or as a coffee substitute. To make a Wattleccino is simple with Wattleseed extract – just dilute a tablespoonful of extract with a quarter cup of hot water and top up with frothed milk). Also try Wattleseed extract as a flavouring for beer, cream or red wine sauces, in marinades and dessert sauces. Approximate usage rate is from 2-3%, depending on the flavour of other ingredients and whether the Watttleseed flavour is enhancing or competing with these other tastes.