Wattle refers to plants in the genus Acacia, of which Australia has over 1,000 species. Several species produce edible seeds that have been a food source for Aboriginal Australians for tens of thousands of years. The seeds are typically roasted and ground to produce wattleseed, which has a complex flavour profile — nutty, chocolatey, and coffee-like with hints of hazelnut.
Wattleseed has become a celebrated ingredient in modern Australian cuisine, used in desserts, breads, beverages, and as a seasoning for meats. It is one of the best-known Australian native foods and a key ingredient in the growing bush food industry. Common edible species include Acacia victoriae (elegant wattle) and Acacia coriacea (desert oak wattle).
The wattle is also Australia’s national floral emblem — the golden wattle (Acacia pycnantha) appears on the coat of arms and gives its name to Australia’s national colours of green and gold.
How it's produced
Wattleseed is sourced from both wild harvest and cultivation. Wild harvest is carried out by Aboriginal communities and bush food enterprises, collecting seed pods from native stands in arid and semi-arid regions, particularly in central and southern Australia. This practice continues traditions of land management and food gathering that predate European settlement.
Cultivated wattle plantations are emerging as demand for native ingredients grows, with trees planted in suitable dryland areas. Wattle trees are hardy and drought-tolerant, requiring minimal inputs once established. Seed pods are collected when mature, and the seeds are extracted, roasted at high temperatures to develop their characteristic flavour, and then ground. The roasting step is critical — raw wattleseed contains anti-nutritional compounds that are neutralised by heat.
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