A staple in the diet of Indigenous Australians for thousands of years, Wattleseed was traditionally ground and used to make a type of flour. With a hard husk that protects the seed during long periods of dormancy on the ground, historically it was a rich source of protein and carbohydrate in times of drought. In the Central Desert, damper made from native seeds still forms an important part of the Aboriginal diet, though store-bought plain and self-raising flour are now frequently used instead. High in protein and fibre, Wattleseed also contains high concentrations of potassium, calcium, iron and zinc. In addition to numerous vitamins, it also has a low glycaemic index, which means it releases its sugars slowly and can be used by people with diabetes to help maintain blood sugar levels.

Wattleseed has a strong nutty, roasted coffee aroma, with touches of sweet spice, raisins, chocolate and a hint of bitterness. It has a savoury wheat-biscuit flavour.