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.

Barcode: 9.35169E+12