Wattleseed has a slightly nutty-spicy taste, and contains high concentrations of potassium, calcium, iron, zinc and protein! Wattleseed was traditionally ground and used to make a type of flour and has been a staple in the diet of Indigenous Australians for thousands of years.
ALLERGENS
No known allergens
| weight |
25g, 50g, 75g, 100g, 125g |
|---|
