Native Aniseed Myrtle has traditionally been used by Indigenous communities across the sub-tropical areas of New South Wales and Queensland.
Recognised for its incredible culinary potential, Aniseed Myrtle has a similar aroma and flavour profile to liquorice, star anise and fennel seed. Add it to curries, marinades, rice, stews, biscuits, cakes, slices and teas to give an Australian twist to common dishes.
For Roogenic Aniseed Myrtle recipes, click here.
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