(Backhousia myrtifolia)
Australian Native Herb
Cinnamon Myrtle is found in Sub-Tropical areas of NSW and Queensland. The leaves have a spicy mild cinnamon flavour and aroma. The leaves have elemicin (an essential oil) which is also found in nutmeg.
Add to:
Savoury dishes - Curries, Moroccan dishes, stews, slow-cooking, chutneys, jams and sauces, rice and pasta.
Desserts - baking, raw-food cakes, home-made chocolates, jams.
Drinks - Juices, cocktails and herbal teas.
AS A TEA - Add 1/2 tsp to hot water or blend with a range of other teas and beverages.
Wholesale enquires welcome via the form on our website
Cinnamon Myrtle makes a great digestive tea.
Cinnamon Myrtle TEA leaves