Home |  Log In
 [help?]
  HOME  
Categories
Australian Cookbooks

Bar-B Skews

BBQ Hot Sheet

ebooks

Fruit Confit

Hampers and Packages

Herbal-Active

Herbs, Spices and Seasonings

Infused oils, paperbark etc

Just for Chefs->

Kakadu Juice

Macadamia Nut Oil

Sauces, syrups, preserves

Wattleseed



New Products ...
Featured Products ...
All Products ...
  ABOUT US  
CONTACT US
  AFFILIATES  
  Login
Join
Our Affiliate Progam
About
 
Information
Shipping & Returns
Privacy Notice
Conditions of Use
Contact Us
Newsletter Unsubscribe
Product 3/4
Previous Return to the Product List Next

Wattleseed Ground 200g

AUD$20.50
Model: 200g
Shipping Weight: 0.23 kg
Manufactured by: Vic Cherikoff
  Add to Cart:

   

Wattleseed is also available in 100g as well as a 200ml extract see Wattleseed 100g or Wattleseed Extract

Wattleseed is a highly versatile and nutritious roasted grain (Acacia seeds) with an amazing coffee, chocolate, hazelnut flavour.

Spicemaster notes for Wattleseed:

COLOR - toasted chocolate brown grounds, milled to perfection for cooking or use in espresso, drip filter or plunger coffee equipment. Also available as a dark brown water-based liquid

AROMA - toasted roasted notes with coffee, chocolate hazelnut characters

PALATE - chocolate short palate with coffee notes less the bitterness and a nutty finish similar to hazelnuts (filberts)

Wattleseeds from around 100 species of Acacia have been used as foods by Australian Aborigines for at least 6,000 years. This matches the first cultivation of wheat on the fertile deltas at the mouths of the Nile in Egypt; the Euphrates in Mesopotamia (now Iraq); and the Indus in India.

However, while the move to cultivation began a trend of reliance on an ever-decreasing number of food species, Australian Aborigines maintained a completely different relationship with the Land. They saw themselves as part of the ecosystem and did not attempt to conquer it. They were care-takers of their country and employed land management methods to maintain ecological bio-diversity in Australia and the long-term health of the land. Maybe there is a lesson here for modern societies everywhere.

Add wattleseed to bread or muffin mixes, pasta, white chocolate and chocolate fillings, biscuits and beverages. Also use as a flavouring for red wine sauces, in marinades and dessert sauces or any application where the wattleseed get boiled or moist cooked. This softens the grounds and releases the flavour.

If the use is just a cold blending then use our Wattleseed extract which is a concentrated water based extract (see the entry on the specific item for more information).

Approximate usage rate is from 2-3%, depending on the flavour of other ingredients and whether the watttle is enhancing or competing with these other tastes."
 
Current Reviews: 0
Go to the Reviews Page
Tell a Friend
This product was added to our catalog on Friday 21 October, 2005.
For more information, please visit this product's webpage.
 | Home | 
Parse Time: 5.352 - Number of Queries: 230 - Query Time: 0.195448203278
Google Analytics: