Spice Of The Week: Wattleseed

Wattleseed is an exotic spice from the Land Down Under. You may not have heard of this peculiar sounding ingredient, but it is starting to appear on both savory and sweet menus in the U.S. Chef Ryan Butler of Tocqueville uses wattleseed to add a smoky flavor to a classic cheesecake. Vosges Haut Chocolat features ice cream as well chocolate truffles with wattleseed essence. Dining Downunder Chefs Vic Cherikoff and Benjamin Christie use the spice in their traditional Australian cuisine. With a rich and nutty taste, this seasoning complements a variety of meats, sauces and desserts.

Wattleseeds are the edible seeds from any of the 120 species of Australian Acacia that were traditionally used as food by Aboriginal Australians, and eaten either green (and cooked) or dried (and milled to a flour) to make a type of bush bread.

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. Vic Cherikoff (a significant pioneer in the Australian native food industry) developed Wattleseed as a flavouring in 1984[citation needed] from selected species and is now the major commercial product used due to its chocolate, coffee, hazelnut flavour profile. It is often added to ice cream, granola, chocolate, bread, and widely used by chefs to enhance sauces and dairy desserts. Baron's Brewery in Sydney produces Wattle Seed Ale, a spiced ale that is lightly flavoured with Wattleseed. In the United States city of Milton, Dogfish Head Brewery produce a beer named Urkontinent made with Wattleseed, among other spices.

Next week we will replace the eotic spice of the week with another topic as we  seemed to have run out of eotic spices to cover. 

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