Our wattle seed (Acacia Victoriae) is both sourced from wild harvesters and grown organically. Wattle seed is 20% protein, is gluten-free and has a low GI (glycaemic index), which means that it is more slowly digested, absorbed and metabolised and releases glucose gradually into the bloodstream. It may also help you feel fuller! Wattleseed is also a good source of magnesium, zinc, calcium, iron and selenium.
Indigenous Australians have been using wattleseed for thousands of years. They pounded the seed and used it as a flour to make a type of damper. Their traditional knowledge passed down through the generations enabled them to know which wattle varieties were edible and which were not. There are close to 1000 species of wattle in Australia and not all are edible.