In today's post I want to teach you about a relatively unknown and unused native Australian tree the Acacia pycnantha or better known as the "Golden Wattle".
Well first of all I need an immediate correction as this tree has been used for tens of thousands of years not only for its hard wood to make spears and shelters but it's seed for food.
But first, abit about the tree.
The Acacia pycnantha is found in the southern states of Australia and is native to Australia. Most recently it has been introduced to Africa for its ability to withstand harsh climates and low water consumption. The hotter the weather is, the better the tree thrives.
The tree grows to around 8 meters tall and has flattened leaves with bright yellow flowers. The seed pods and flowers emerge in late winter early spring. It's flowers have become the floral emblem of Australia.
The bark of an accia tree also produces a large amount of tannin which is used in developing leather, a process referred to "tanning".
Most recently (but well known to Indigenous Australians) wattle seeds can be ground up and milled into a flour and used to bake bread. Traditional Indigenous bread is called damper.
Further to the cultivation of the plant it is now being harvested for its full flavour seed in a similar way that coffee is.
Once roasted and milled the seed has a coffee, chocolate and hazelnut flavour and was a good substitute for vanilla. It also had a high protein amount which makes it a healthy alternative or addition to omelettes, baked goods, risottos.
International demand is rising however Australian farmers are unable to meet demand.
At current due to low supply and high demand it is quite a rare find in supermarkets. Personally this is always something I've wanted to get involved in producing and I one day hope to do so.
Have you ever come across wattle seeds or tried native Australian food?
Let me know in the comments section below.
