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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.
Wattleseed is also available in 200g as well as a 200ml extract see Wattleseed 200g or Wattleseed Extract
Wattleseed is a highly versatile and nutritious roasted grain (Acacia seeds) with an amazing coffee, chocolate, hazelnut flavour.
Spicemaster notes for Wattleseed:
COLOR – toasted chocolate brown grounds, milled to perfection for cooking or use in espresso, drip filter or plunger coffee equipment. Also available as a dark brown water-based liquid
AROMA – toasted roasted notes with coffee, chocolate hazelnut characters
PALATE – chocolate short palate with coffee notes less the bitterness and a nutty finish similar to hazelnuts (filberts)
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.
However, while the move to cultivation began a trend of reliance on an ever-decreasing number of food species, Australian Aborigines maintained a completely different relationship with the Land. They saw themselves as part of the ecosystem and did not attempt to conquer it. They were care-takers of their country and employed land management methods to maintain ecological bio-diversity in Australia and the long-term health of the land. Maybe there is a lesson here for modern societies everywhere.
Add wattleseed to bread or muffin mixes, pasta, white chocolate and chocolate fillings, biscuits and beverages. Also use as a flavouring for red wine sauces, in marinades and dessert sauces or any application where the wattleseed get boiled or moist cooked. This softens the grounds and releases the flavour.
If the use is just a cold blending then use our Wattleseed extract which is a concentrated water based extract (see the entry on the specific item for more information).
Approximate usage rate is from 2-3%, depending on the flavour of other ingredients and whether the watttle is enhancing or competing with these other tastes.