Wattleseeds are the edible seeds from any of 120 species of Australian Acacia. Wattleseeds, as a food source, has been traditionally eaten by many Indigenous Australians, particularly in arid and desert regions, for generations. After harvesting from the pods, the seeds are dried and roasted, ground into a flour, then mixed with water to make a dough, and cooked on the fire. With a hard husk that protects the seed during long periods of dormancy on the ground, Wattleseed can survive tough weather conditions. They are a great source of of protein and carbohydrate in times of drought.
Acacia seed flour has recently gained popularity in Australia due to its high nutritional content, hardiness, and low toxicity. Due to its low glycemic index, it is suitable for incorporation into diabetic foods. It is used due to its chocolate, coffee, hazelnut flavour profile. It is added to ice cream, granola, chocolate, bread, and used by chefs to enhance sauces and dairy desserts.
There are over 700 species of acacia and the majority of them have poisonous seeds, so one must be absolutely sure the variety being eaten is not toxic. As a result, acacia murrayana and acacia victoriae have been studied as candidates for commercial production.