100gm packets of Quandong seeds for eating, planting or for craft.
Sizes available for craft:
- 13mm and under
- 14-16 mm
- 17mm and over
Use to make quandong flour:
Crack the seeds open (you'll need an Aussie B.O.N.K. or something with a similar nut cracking action as they're as tough as a Macadamia Nut).
Inside, remove the outer shell to uncover a dark brown rough coat which also needs to be removed so you can get at the oil rich kernel which you then roast to create yummy quandong flour.
Roasting is as important in the process as is roasting coffee beans ready for use.
We don't find them tart - in fact in the raw form they're quite nice.
Traditional Aboriginal use of the nut is as a medicine. The kernel was crushed and mixed with saliva to treat skin disorders. The kernels were also consumed and some groups were known to crush them to use as "hair conditioning oil".
The listed weight is the shipping weight.