Wattleseed

[1] Acacia seed flour has recently gained popularity in Australia due to its high nutritional content, hardiness, and low toxicity.

It is added to ice cream, granola, bread, chocolate, coffee, and used by chefs to enhance sauces and dairy desserts.

Wattleseeds were a relatively recent addition to Aboriginal Australian diets with specialized seed grinders first dated to 1000 years ago.

[2] As early as 1814, Australian Acacia species were recognized for their tannin content and developed into plantation crops across the British Empire.

[7] Water stress has the possibility to induce flowering and increase seed production with sufficient nutrient availability.