Welcome to the summary page for FabulousFusionFood's Spice guide to Acacia Seed along with all the Acacia Seed containing recipes presented on this site, with 0 recipes in total.

This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Cornish recipes added to this site.

These recipes, all contain as a major flavouring.

Acacia Seed (also known as Wattleseed in Australia) are the roasted seeds of shrubs and trees in the genus Acacia (only about 120 of which are edible and 6 of which are of commercial interest) of the Fabaceae (legume) family. They are often dried and used in food, or ground into flour. Long a staple of the Aboriginal diet, acacia seed flour has recently gained popularity in Australia due to its high nutritional content, hardiness, availability, and low toxicity. Due to its low glycemic index, it is also often incorporated into diabetic foods.

Recently the roast seeds of Acacia aneura have become very popular (and are know as Wattleseed in Australia). The Wattleseed of culinary use is always roasted and ground, a process that gives it an appetizing aroma and taste that's said to be a mix of coffee, chocolate and hazelnut. Watteseed is used as a flavouring for ice-cream and desserts, and when used with other spices such as Coriander Seed, imparts a pleasant, barbecued taste to meats, especially full-flavoured fish such as Salmon and Tuna.