Wattleseed is a dark-brown grainy powder resembling coffee in appearance. It has a dominant nutty, roasted coffee aroma and a slightly bitter yet earthy sweet taste with notes of chocolate, hazelnut, raisins and sweet spice.
The flavour intensifies when subjected to heat and then cooled; the best preparation for most wattleseed dishes is to extract the flavour from the ground wattleseed using the same method you would to make coffee in a coffee plunger or espresso machine.
The profile pairs well with dairy (particularly milk, yoghurt, cheese and ice cream), dairy-based sauces and meat-based sauces; infuse it with cream for a delicious pasta sauce. It adds depth to sweet and sour chutneys, pickles and savoury dishes, such as soups, sauces and preserves, slow-cooked meat and vegetable ragu. It enriches egg and vegetable dishes, pasta sauce and breads.
Wattleseed complements red meat, chicken and fish particularly well, especially when enhanced with salt. Use in marinades and sauces or as a seasoning for meat and vegetables before cooking to add subtle smoky barbecue notes.
Use wattleseed in biscuits, cakes, pancakes, bread and other baked goods. It adds a delicious flavour to ice cream, yoghurt, custards and sauces.
In uncooked dishes, let the flavour infuse overnight. For sweet dishes, it blends well with chocolate, vanilla and cinnamon. Try it with cinnamon myrtle, bush tomato or mountain pepper leaf and pepperberry.
Wattleseed makes a good caffeine-free coffee substitute.
