Australian Functional Ingredients – by Vic Cherikoff

Wattleseed extract

Flavour – Coffee-chocolate-hazelnut

Colour and Appearance – Dark brown, liquid

Typical Uses – As for Wattleseed but just use with simple addition. Use as a flavouring for sweet or savoury sauces or in batters, desserts and baked foods. Use at 2-4% addition. Simply dilute with hot water and top with frothed milk to make a WattleccinoTM.

Helpful Hints – Add to whipped cream to flavour and stabilise the cream but fold in quickly or the tannins can curdle the cream.

Storage and Packaging Sizes – chilled or frozen, 200ml bottles and 1kg jerry cans, 20kg tubs

Wattleseed extract is a highly versatile ingredient for use in savoury and sweet dishes as a source of Maillard products. These add nutty, roasted, toasted notes to steamed or braised meats, enhance beverages such as beer or juices, flavour cream and ice cream to name just a few.

See Wattleseed entry for more information and ideas of uses.



Vic Cherikoff