Wattleseed
Wattleseed (Acacia)
Of the 1500 different species of wattle trees that grow world-wide, about 1,000 are native to the many different ecosystems across our vast Australian continent.
The Golden Wattle is our national floral emblem, it’s why we wear green and gold at the Olympic games.
Wattleseed is very nutritious and has a nutty, legume, umami flavour. It’s also a great source of protein, beneficial fats, and fibre.
We supply raw, roasted, ground, and pre-cooked wattleseed to our retail outlet partners and hospitality distributors.
Check out our products page for available species to purchase.
Learn more about wattleseed…
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Wattleseed flavour is often described as tasting like nuts, legumes, chocolate, coffee, hazelnut, popcorn and sesame, and having an earthy umami flavour that can be a little bitter, peppery, sweet and smoky.
Flavour varies significantly by preparation method. Most common methods are:
Roasting. Raw seed is roasted at 200 degrees for 3-10 minutes until the seed coat cracks and the seed starts to pop. Length of roast will change the flavour profile significantly. Too much smoke will create a very bitter burnt flavour.
Whole roasted seed can be used as a crunchy addition to many dishes. It will also absorb moisture when added to wet dishes of all kinds. Examples include paella, risotto, stews, and soups.
Grinding. Coarse grinds are often used as dukkahs and dessert toppings such as sprinkled on ice cream or yoghurt. Finer grinds are used as substitutes for flour or hot beverages.
Boiling/Simmering. This will expand wattle seed grains like rice or quinoa. This can take as little as 5-8 minutes if the seed coat has been previously cracked by roasting . Alternatively, the flavoursome oils can be drawn out by simmering raw seed very slowly for about 7 hours using a slow cooker. A pressure cooker can also be used to penetrate the seed coat more quickly.
Softened, slow-cooked wattle seed can be used just like rice, quinoa, pearl barley or lentils. For example, in soups, risotto, arancini balls, paella, added to salads or deserts such as ice cream or stewed fruit. My favourite is adding raw seed to lamb shanks in the slow cooker.
Sprouted. Wattle seeds can be germinated and consumed like alfalfa sprouts or other micro-greens. They are a healthy addition to salads. Sprouting takes between 4 to 14 days, depending on the species and method used. Pre-treatment of the seed using either hot water or scarification helps to increase germination rates.
Malted. This method is best suited to smaller wattle seed species. Seeds are germinated and then lightly roasted or hot air infused to release sugars and flavours. The seed can then be used in many dishes, brewing or fermenting or eaten as a delicious, healthy snack.
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Wattleseed nutrition analysis by the University of QLD (see table below) shows how wattleseed compares to other more popular grains.
While all wattleseed contains similar energy (kilojoules) to other seeds like wheat, the energy in wattleseed comes from protein, fats and dietary fibre rather than carbohydrates, as it does in wheat.
Furthermore, the small amounts of carbohydrates in wattleseed are complex carbohydrates, which means the energy (sugar) enters the blood stream slowly, hence it is classified as a low glycaemic index food.
As well, the moderate levels of fats in wattleseed are comprised of high levels of linoleic acid, the main omega-6 essential fatty acid required by humans.
To learn more, download the full report and Journal article below:
Nutritional and Antinutritional Properties of Wattle Seed. Y. Saltanbawa, O. Adiamo. Queensland Alliance for Agriculture and Food innovation, at The University of Queensland. 2023.
Domesticated Australian wattle seeds (Acacia species): nutritional values, techno-functional properties and toxicological assessments after roasting. O. Adiamo, A.D. Thi Phan, S. Akter, D. Sivakumar, F. Seke, P. Cunningham & Y. Sultanbawa. International Journal of Food Science & Technology, 2023
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Australia is the home of wattles. Of the 1,500 Acacia species around the world, 1,000 are native to Australia. Wattles are relatively short-lived trees and have evolved to occupy almost every ecological niche in Australia.
Wattles were widely used by our First Nations people as a food and for other purposes. The seed was cooked fresh in its pod or ground on stones after roasting to make damper. The sap, which occasionally oozes from the trunk, is a very effective glue. Some species were used for medicinal purposes such antiseptic lotions for cuts and sores or post-natal smoke treatments for mothers and their babies. The timber was used for boomerangs and coolamons.
Wattles are legumes. Just like peas, beans and lentils, wattles are especially adapted to add nitrogen to the soil. They are typically the first to re-colonise degraded landscapes, fixing nitrogen into the soil and creating a more habitable environment for other species.
As a perennial legume, wattles offer a unique opportunity as a tree-crop that can replace annual cropping on marginal land while also aiding the growth of perennial grasses. Once trees are mature, under-tree grazing is possible, providing manure and nutrients for the soil. As it decomposes, moisture and carbon is stored in the soil.
Wattleseed Nutrition Analysis
In 2022, the University of Queensland conducted a nutritional analysis on the seed from the various wattle species we grow at Ni-Ni-Well. In summary, the study found that:
Wattleseed contains far less carbohydrate than wheat or lentils.
The energy (kjs) in wattleseed comes from protein, fats, and dietary fibre.
On average, there is 2.5 times the amount of protein per 100 grams in wattleseed compared to wheat.
The small amounts of carbohydrates in wattleseed are complex, meaning the energy is digested slower and provides energy for longer.
Fats in wattleseed are comprised of high levels of the main omega-6 essential fatty acid required by humans.
Source: Nutritional and Antinutritional Properties of Wattle Seed. Y. Saltanbawa, O. Adiamo.
Queensland Alliance for Agriculture and Food innovation, at The University of Queensland. 2023.
Wattle Gallery
Matthew Koop standing in front of a flowering Acacia. Flowering season is one of the joys of being a native food farmer.
A row of Cootamundra Wattle (A. Baileyana) laden with ripe pods full of seed waiting to be harvested.
Northern Manna Wattle (A. Daphnifolia) heavily laden with pods. The pods are on display several months before harvest begins.
This photo shows wattle pods nearing harvest. As we approach harvest time, we check the pods daily to determine when to start harvesting. It is always weather dependent. A warm, dry spell can see pods ripen very quickly. Different species regularly ripen at different times, from November to February.
University of Queensland researchers conducting an onsite visit of our wattle plantation. This was part of their research into the nutritional properties of different wattle species.
Our harvester Robin harvesting Golden Wattle (A. Pygnantha).
Elegant Wattle pods (A. Victoriae) after harvesting. The next stage in the process is to separate the seeds from the pods.
The Golden Wreath wattle (A. Saligna) in full bloom at our native food farm Ni-Ni-Well.
Crackers made with roasted wattle seed. Find these in the recipes section!