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Native Australian Cinnamon Myrtle has a subtle cinnamon flavour and aroma.
Scientific name: Backhousia Myrtifolia
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Native Cinnamon 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, Cinnamon Myrtle has a similar aroma and flavour profile to regular cinnamon and nutmeg. Add it to curries, rice, marinades, stews, biscuits, cakes, slices and teas to give an Australian twist to common dishes.
Basic Brewing Instructions
Australian Cinnamon Myrtle contains the essential oil elemicin (an organic compound found in nutmeg), this compound is known for its antiseptic, antimicrobial, anti-inflammatory and antibacterial properties.