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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.
For Roogenic Cinnamon Myrtle recipes, click here.
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