Aniseed Myrtle

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

Part used

Mature leaves are harvested throughout the year and are dried and milled.

Health benefits of Aniseed Myrtle

Wild Pepper Isle Bush PepperProven antioxidant, antifungal and antimicrobial properties. It is also a good source of magnesium, lutein, folate, vitamin E, and vitamin C.

Wild Pepper Isle Bush PepperAniseed 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.

Find more information here 


(per 100gm dry weight)
Energy 18.96kj
H2O 82g
Total Sugar
Ca 261mg
Cu 0.37mg
Fe 5.9mg
Mg 247.4mg
K 773.7mg
Zn 1.44mg
Vit E

* 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