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Wattleseed is the roasted, ground seed of several Australian wattle (Acacia) species — most often Acacia victoriae, A. murrayana and related arid-zone acacias — used as a nutty, coffee-and-chocolate-scented bush-food spice. It is one of the best-known "native" Australian flavorings, eaten by Aboriginal peoples for tens of thousands of years and now sold roasted and milled as a culinary spice.