Acacia is a large genus of trees and shrubs in the legume family (Fabaceae), with over a thousand species native to Australia, Africa, Asia, and the Americas. Only a portion of acacia species are edible; wattleseed, harvested from certain Australian species, has long been used by Aboriginal Australians, traditionally parched and ground into flour for bush bread, and today used roasted and ground as a nutty, coffee-like flavoring for baked goods and ice cream, and as a thickener for sauces and casseroles. Because many acacia species are toxic or untested for safety, edibility should never be assumed of an unidentified plant. A separate culinary product, acacia gum (gum arabic), is tapped from the sap of species such as Acacia senegal and used widely as a stabilizer, emulsifier, and thickener in confections, baked goods, and beverages.