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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"
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