Cinnamon Myrtle – Backhousia myrtifolia
is a small rainforest tree specy and grows in subtropical rainforests of Eastern Australia. B. myrtifolia is also known as carrol, carrol ironwood, neverbreak, ironwood or grey myrtle, or Australian lancewood. Cinnamon myrtle is a spice form of B. myrtifolia.
Backhousia myrtifolia can grow up to 30 metres. The leaves are ovate or elliptic, 4-7 cm long, with a cinnamon-like odour. Flowers are star-shaped and borne in panicles. The small papery fruit are bell-shaped.
The name ‘cinnamon myrtle’ was originally coined in the late 1980s to describe a specific elemicin variant used as a flavouring spice. However, the name ‘cinnamon myrtle’ is now used to describe the species in general.
Cinnamon myrtle is part of a group of related Myrtaceae family members that were popularized as spices in Australian bushfood cuisine in the late 1980s and early 1990s.
Baharat is the Arabic word for “spices”. We have created an Australian version by adding Lemon Myrtle, Cinnamon Myrtle and Mountain Pepper. It is used to season lamb, fish, chicken, beef, and soups and may also be used as a condiment.
Curry Simmer Sauce with Australian Native Spices and Herbs (Cinnamon Myrtle, Lemon Myrtle, Mountain Pepper)
A herbal jewel combining the health benefits of the Australian Cinnamon Myrtle and of the un-oxidised Green Rooibos. Caffeine free, it can be served hot or iced to everybody’s palate. High in powerful antioxidants, it helps to prevent disease, promote digestion, and ease inflammation.
1 kg – freshly picked
Fresh leaves are in general used for infusions
If you are not in WA, we recommend you select a shipping by express post for this item. This is to ensure its freshness
Dried and ground Cinnamon Myrtle leaves in a resealable pouch
Garam Masala means “hot” “spice mixture” in Hindi. We have created our version by adding Cinnamon Myrtle, Forestberry and Wattleseed. It is very versatile and can be added when preparing lamb, fish, chicken, rice dishes