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Australian Superfood Co

Lemon Myrtle Extract 1:5 - 50ml

Regular price
$27.49
Regular price
$27.49
Sale price
$27.49
With a refreshing lemon menthol aroma, our Lemon Myrtle Extract tantalises with its intense sweet lemon flavour. It is brimming with antioxidants and is considered the “Queen” of lemon herbs. Whether it’s roast chicken, dessert, sauces or tea, one teaspoon of this extract will provide a sweet and refreshing flavour to any dish!
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The Lemon Myrtle is a beautiful Australian shrub, whose leaves have been used by Indigenous Australians for a swag of purposes. They sucked on the leaves for moisture and a nutrient boost. They chewed on them or made them into a paste for their disease-fighting antimicrobial properties. They also burnt the leaves to release their insect-repelling properties. This Queen of lemon herbs is not only a powerful antioxidant and antiseptic but is also a vegan source of calcium, folate, Vitamin A and Vitamin E. Remarkably, it is the most concentrated source of plant citral in the world! It can be added to drinks and either sweet or savoury dishes for some extra zest. Use it sparingly though – it is flavour packed and a little goes a long way!

INGREDIENTS

Ethanol 24% v/v, Glycerol & Lemon Myrtle

NUTRITION

100% natural
No preservatives, artificial colours, sweeteners or flavours
Gluten free, dairy free and no added sugar

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For Bulk 5L+ please call us on 1300 574 406 or email austsuperfoods@elixinolwellness.com

Lemon Myrtle Extract 1:5 - 50ml
Lemon Myrtle Extract 1:5 - 50ml
Lemon Myrtle Extract 1:5 - 50ml
Lemon Myrtle Extract 1:5 - 50ml

Provenance

It is endemic to subtropical rainforests of central and south-eastern Queensland, with a natural distribution from Mackay to Brisbane.

The Lemon Myrtle (also known as Backhousia citriodora) is a beautiful Australian shrub, whose leaves have been used by Indigenous Australians for a variety of purposes. Sucking on them provided both hydration and a boost of nutrients, vitamins and minerals. The disease-fighting high-antimicrobial properties in the leaves were released by chewing them or crushing them into a paste. The paste was then rubbed into sores and boils. The leaves were also burnt to release their insect-repelling properties. Ooroo mozzies ooroo!

Lemon myrtle leaves have traditionally been used to flavour foods, treating headaches and as a healing oil. The leaves can be used fresh or dried, and the oil can be extracted through distillation.

Health Benefits

The most concentrated source of plant citral (>90%). Citral contains powerful antimicrobial and antifungal properties, which are even superior to those of terpene hydrocarbons found in the renowned tea tree oil.

Lemon myrtle is an exceptional vegan source of calcium.

It’s also a good source of lutein, a carotenoid vitamin that plays an important role in eye health, improving symptoms in atrophic age-related macular degeneration, which is the leading cause of vision loss in aging Western societies. Lutein protects the retina from damage by inhibiting inflammation.

Lemon myrtle is a great source of antioxidants, such as phytochemicals that provide antioxidant activity in both the hydrophilic and lipophilic environment.

These antioxidants provide comprehensive protection from oxidative stress, as well as other health benefits.

Its antioxidant capacity is higher than the blueberry, which is renowned worldwide as the ‘health-promoting fruit’.

Lemon myrtle is an excellent source of folate, Vitamin A, Vitamin E and essential minerals including zinc and magnesium. These nutrients are required for the synthesis and self-repair of DNA.

Lemon myrtle was traditionally used as a medicinal herb for treating headaches

Taste & Smell

Flavour:
Lemon Myrtle has a refreshing, sweet and intense, botanical citrus flavour, similar to lemongrass herb.

Palate:
Refreshing, intense, botanical citrus notes on the tongue and front palate, that continues to build and intensify in the mouth, leaving remnants of menthol.

Aroma:
Fresh, yet strong aroma of citrus, with delicate menthol essence, reminiscent of lemongrass herb.

Food Uses

Lemon myrtle spice is perfect for use in both sweet and savoury dishes. Whole leaves can be used to make freshly brewed tea, substituted for bay leaves, used in curries, slow-cooked tagine, marinades and soups. Use milled, dried lemon myrtle leaves to impart a crisp, citrus flavour in syrups, glazes, cakes and biscuits.

It’s perfect for flavouring jam and preserves, as well as salad dressings, marinades, mayonnaise, savoury and sweet sauces, sorbet and ice cream. Use as a substitute for lemongrass in Asian dishes.

Use lemon myrtle in cooking to impart an intense citrus flavour. It pairs well with cream and fruit based desserts, cheese, cakes and biscuits. Perfectly complements a variety of fruit, in particular apple, pear, citrus, tropical (banana, mango, papaya, pineapple), watermelon and coconut.

Use on roasted root vegetables – sweet potato, pumpkin, beetroot, carrot, turnip, parsnip. Just combine it with olive oil, garlic, fresh herbs (such as rosemary, oregano and thyme) and sea salt and sprinkle it over your veggies. This combination also makes the perfect baste for roast chicken and pork. Rub into fish before pan-frying and finish with a squeeze of fresh lemon juice, or mix with butter, garlic and sea salt, and smear over corn on the cob.

Lemon myrtle lifts the profile of alcoholic beverages such as gin, vodka, white rum, Cointreau and tequila. Adds a refreshing sour taste to soda, tonic, mineral waters and lemonade.

Customer Reviews

Based on 3 reviews
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B
Brian Connors
Excellent product

Very impressed with the service, it arrived super fast.

It also has a wonderful taste and i take it sublinguely for rapid absortion of its antioxidant powers.

J
Juliet
Just tastes like ethanol

Maybe I am not using it right, but if I try and flavour dark chocolate with it all I get is the flavour from the ethanol carrier.

T
Tracey B
Great product, arrived quickly

I use lemon myrtle extract mainly for panna cotta. It's very hard to find, so I was glad to find this online.

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