Wattleseed is a term used to described the edible seeds from around 120 species of Australian Acacia were traditionally used as food by Australian aborigines and they were eaten either green (and cooked) or dried (and milled to a flour).
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 from selected species and this is now the major commercial product used because of its chocolate, coffee, hazelnut flavour profile. It is often added to ice cream, granola, chocolates and bread and widely used by chefs to enhance sauces and in whipped cream and other dairy desserts.