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Dry Goods, Spices
Since Nirmala Narine (talented author of In Nirmala's Kitchen) was a child growing up in Guyana, South America, she has focused on mingling the fragrant spices of her Indian roots with the bold flavors of the West Indies and South America. Nirmala has spent the past ten years traveling to spice plantations, local farms, and bustling marketplaces in search of exotic ingredients for her original recipes.
The Aboriginals of Australia have long been using this highly nutritious wattle seed in food. These seeds are hand picked, roasted and ground, which gives them an appetizing coffee-like aroma. The flavor has notes of coffee and roasted hazelnuts with a hint of chocolate. Wattle seed makes a splended caffeine-free coffee substitute and adds extraordinary flavor to ice cream, cookies, biscuits, sauces, and breads.
review
By rox from highlands ranch, colorado on 6/23/2008
Pros:
Exotic
Best Uses:
Seasoning
Describe Yourself:
Chef
Bottom Line:
Yes, I would recommend this to a friend
Comments about Australian Aboriginal Wattleseed (Ground):
I made a rub for beef tenderloin and it was great