In Australia, around 900 different species of acacia grow on bushes or small trees that can be found almost all over the continent. Traditionally, acacia seeds are one of the most important foodstuffs of the Aborigines. They are excellent sources of energy with a high protein value. The ¨Wattleseeds¨, as the seeds are called in Australia, are often also called bush food. These include only Australian native plants and animals typical of Aboriginal cuisine. Acacia seeds can be eaten both ripe and unripe, but unripe seeds should be cooked, otherwise they taste very bitter. Meanwhile acacia seeds are offered almost exclusively roasted. Due to roasting, acacia seeds have aromas of hazelnuts, coffee and chocolate and are mainly used in desserts, ice cream, cakes and pastries. Here the seeds harmonize perfectly with cinnamon, vanilla or Tonka beans. In frothed milk, acacia seeds can also be used to enhance a cappuccino. The seeds can also be used occasionally in bread or hearty dishes. Goods are roasted and ground.