CINNAMON MYRTLE, Backhousia myrtifolia
(also known as carrol, carrol ironwood, neverbreak, ironwood or grey myrtle)
Can be found in the rainforests of subtropical Australia from Bega in south coast NSW to Fraser Island off Queensland
It is a small tree (up to 7 metres), forms a low canopy. The leaves are 3-6 cm long and have a pleasant spicy cinnamon-like aroma and flavour , and can be used as a spice in various dishes. The cream coloured flowers are star shaped followed by star-like capsules.
Cinnamon Myrtle is used in savoury recipes, deserts, confectionary and herbal teas. Add to curries, stews and rice dishes (wonderful in steamed rice). Can also be used in biscuits, sweets and slices – anywhere cinnamon is used. Cinnamon Myrtle makes a calming medicinal tea useful for Dyspepsia, heartburn, colic and the digestive system. Mix with lemon myrtle and chilli and add to breadcrumb mix.
The main essential oil isolated in cinnamon myrtle is elemicin, which is also a significant flavouring component in common nutmeg.
Cinnamon myrtle is also used in floristry.
Available in our Bush Food Shop in
10gm sachets, 20gm or 100gm Caterers Pack
Recipe ideas for Cinnamon Myrtle:
Add ground cinnamon myrtle to sweet potato mash
Add 4 bananas (thickly sliced) to 25gm butter melted in a pan. Fry until soft. Lift out the bananas and set aside. Then add a teaspoon of ground cinnamon myrtle to the pan, along with 75ml rum and 45 ml honey. Cook until sauce thickens. Stir in 50gm coarsely chopped walnuts. Pour over the banana and serve with cream.