Cinnamon Myrtle

Cinnamon Myrtle // Backhouse myrtifolia

Cinnamon Myrtle is a tropical native herb which has a flavour that is spicy, similar to that of pepper and paprika without the intense heat. Aboriginal Australians used Cinnamon Myrtle traditionally as a digestive medicine helping to treat colic and heartburn. 

The natural essential oil found within the leaf is what gives the sweet flavour. When cooking with Aniseed Myrtle, it is recommended that you use the herb in the last 10 minutes to avoid diluting the essential oil, and thus the flavour. 

Culinary Uses:

The rich spicy aroma highlights deep flavours in curries, stews, and meals that are cooked over hours. Use in roast chicken or beef, or use simply as a delicious spice flavouring for roasted potatoes. It is perfect in mulled wine, or in a summer's sangria.

Recipe: 

Vegetarian Native Curry

Australian Mulled Wine (with Native Australian Ingredients)

Health Uses:

Used for thousands of years, Cinnamon Myrtle a natural remedy for colic, dyspepsia, heartburn and other digestive problems. Brew in a mug of warm tea to assist general well-being.

Want to learn more about the Health Benefits, Origin, and Uses of this incredible Australian ingredient? Click here to learn more!