This website uses cookies

Cookies remember you so we can give you a better service online. By using this website or closing this message, you are agreeing to our Cookies noticeClose
Skip to content
« back to encyclopedia search results


Family of plants belonging to the pea family, most of these are native to Australia, and often known there as wattle. The plant is cooked in various ways by the Aborigines, mainly using the roots and seeds (which are both very high in protein) - these include grinding the seeds into flour to make a form of 'damper'. Escoffier used acacia flowers, which he had previously soaked in a liqueur, to make attractive decorative fritters. See also "Damper"

If you enjoy cooking take a minute to look at ‘Simon Scrutton Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards.

Reviews / Comments

Not yet reviewed

Be the first to add a review