Australian's native Superfood, black wattleseed.
Wattleseed straight from the pod. Wattle seed has a nutty,chocolate flavour when roasted and ground, while we sell it roasted and ground I've now got many customer who want to try and roast and grind to their own specifications. There are many different species of Wattleseed growing throughout Australia, most are edible, but remember some are not, so if you're not sure get some expert advice to find out if it's edible or not. For wattleseed recipe ideas http://www.outbackchef.com.au/recipes/
This particular species of wattle seed is Acacia accuminata and it's from Western Australia.
There are about 120 different species of Acacia in Australia (most of them edible). Wattleseed was traditionally used by the Aboriginal people as a flour, mixed with other native flavours to create a damper. Wattleseed is high in protein, a low glycaemic food (releases sugars slowly) it contains calcium, zinc, iron and potassium. Since the 1970's Acacia trees have been planted in Africa to provide Wattleseed to drought affected populations.
Wattleseed, when roasted and ground, has a coffee, chocolately, nutty flavour and is fast becoming popular used as a natural flavouring.