Wattle Seed ground

also: Acacia seed

Description:
Wild-collected acacia seeds have a heavy, nutty-sweet aroma and a light cocoa-like flavor. Similar to black cardamom, the small seeds are dried over wood embers and gain their signature flavor with this aroma. Australia's "nouvelle cuisine" has adopted the pebbly ground powder from Aboriginal bush cooking, using it to refine dairy and cream desserts, cakes, and even savory dishes such as dark sauces for game.

Usage:
Steep the powder in some hot liquid for at least 20 minutes to release its flavor. The liquid should not be boiled to prevent the formation of bitter substances. Then add the liquid with the powder to the dish.

Aroma/Taste:
sweetish-nutty, cocoa-like

Harmonizes with:
Cardamom, cinnamon, cocoa, sesame, mahlep, lemon myrtle.

Origin:
Australia