Ground roasted wattleseed comes from Tasmanian Acacia trees, and is toasted before being ground to create coffee, hazelnut and dark chocolate flavours.
The slightly bitter notes of ground roasted wattleseed means that it works with savoury recipes as well as sweet – though the wattleseed is most frequently used as a patisserie ingredient, for flavouring custards and creams. Also try adding a dash to vegetables before roasting, or even use in a dry meat rub for joints of beef to introduce rich, cacao, nutty notes.
Minimum shelf life: 6 months
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