Below is a list of all known varieties for Pindan Nut. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Pindan Nut (Dark Roasted) | A high-heat roasting preparation, yielding an intense, almost chocolate or coffee-like flavor, often used for flavoring beverages and desserts. |
| Pindan Nut (Dehusked/Cleaned) | The raw seed after being mechanically separated from the pod and cleaned, ready for toasting. |
| Pindan Nut (Lightly Toasted) | A preparation where the seeds are minimally roasted, resulting in a lighter flavor profile and color, used for milder flavor applications. |
| Pindan Nut (Raw) | The raw, uncooked seed; typically processed (roasted) before consumption. |
| Pindan Nut (Roasted & Whole) | The traditional preparation where the whole seed is roasted, ready for consumption or grinding. |
| Pindan Nut (Species) - Acacia ancistrocarpa | An alternate Acacia species whose seeds are sometimes harvested and referred to as Pindan nut in the region. |
| Pindan Nut (Species) - Acacia colei | The primary botanical source of the Pindan nut, known for its high yield of edible seeds. |
| Pindan Nut (Species) - Acacia tumida | Another source of edible seeds collected in the Pindan region, similar to the main Pindan nut. |
| Pindan Nut (Wattleseed General Trade Name) | The general commercial name used for edible seeds of various Acacia species, of which Pindan nut is a specific regional type. |
| Pindan Nut (Whole Raw Seeds) | The completely unprocessed, raw, edible seeds before any cleaning or toasting. |
| Pindan Nut Butter (Spread) | A paste made from ground roasted Pindan nuts, used as a spread or natural flavoring. |
| Pindan Nut Extract (Flavoring) | A concentrated liquid extract used in commercial food and beverage flavoring. |
| Pindan Nut Flour (Fine) | Finely milled Pindan nut seeds, used as an inclusion in bread, pancakes, and damper (traditional Australian bread). |
| Pindan Nut Meal (Ground) | Roasted and coarsely ground seeds, imparting a rich, nutty, and slightly bitter flavor, often used in baking. |