If you like liquorice then you will LOVE Aniseed Myrtle.
This Australian native spice imparts a lovely aniseed / liquorice scent and flavour to your food and is a great addition to tea, syrups, dressings, baking, desserts and sauces.
We use Aniseed Myrtle along with Tasmanian Pepperberry in our Zing Chai
Botanical name: Syzygium anisatum
Common name: Anise myrtle, Aniseed myrtle, Ringwood
Mature leaves are harvested throughout the year and are dried and milled.
Health benefits of Aniseed Myrtle
Aniseed Myrtle has also been found to have very high quantities of the compound anethole. Trans-anethole rich herbs have been used traditionally to treat conditions such as anorexia and reflux and to help settle intestinal cramps, colic and flatulence.
It makes a great post-meal digestive – as the French do – when combined with a spirit! 😉
History of use
Traditionally Aboriginal people used it medicinally as a tonic which had a vitalising effect and it has been reported that the trees were also harvested during World War 2.
NUTRITIONAL VALUES*(per 100gm dry weight)
* Source: Brand Miller, J., James, K.W. and Maggiore, P. (1993) Tables of Composition of Australian Aboriginal Foods. Canberra: Aboriginal Studies Press. Konczak, I., Zabaras, D., Dunstan, M., Aguas, P., Roulfe, R., Pavan, A., (2009) Health Benefits of Australian Native Foods, RIRDC Pub. No. 09/133