There are 3000-odd boab trees that are dotted around the Kimberley region, and have been providing shelter, food and medicine for indigenous Australians for thousands of years. Each boab nut season, from March to October, local indigenous families sustainably harvest the wild boab fruit.

Nutritional analysis of the boab nut reveals numerous health benefits, with the boab flesh containing vitamin B6, potassium, iron, zinc, vitamin C, energy, protein and good dietary fibres.

Boab has a slightly tangy, lemon flavour, giving the Bindam Mie Boab range it's distinct tase, and making it a unique and versatile ingredient in the kitchen!