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Cinnamon Myrtle

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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

    1. Add 1 large teaspoon to 500ml of boiling water, allow to brew for 10-15 minutes.
    2. Drink tea hot or set aside to chill.
    3. The tea leaves can be re-brewed up to 3 times.
  • 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.

  • Check back regularly for exciting recipes ideas coming soon!

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