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Australian Superfood Co

Flaked Cinnamon Myrtle - 250g

Regular price
$59.99
Regular price
$59.99
Sale price
$59.99
Australia’s native cinnamon! Imparts a warm, mildly spicy flavor to sweet AND savory dishes.
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Indigenous Australians and early settlers used Cinnamon Myrtle to add flavor, treat stomach complaints and make tools; today we use it to lend a warm and spicy flavor to desserts and savory creations. Curries, stews, middle-eastern dishes and even spaghetti bolognese, reach a new flavour level, with just a pinch of Cinnamon Myrtle!

Cinnamon Myrtle is commonly used for medicinal purposes to treat indigestion, heartburn and colic. Add Cinnamon Myrtle to tea and reap its health benefits and soothing effects.

INGREDIENTS

100% flaked Cinnamon Myrtle

NUTRITION

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

LOOKING FOR OTHER SIZES?

For Bulk 10kg+ please call us on 1300 574 406 or email austsuperfoods@elixinolwellness.com

Flaked Cinnamon Myrtle - 250g
Flaked Cinnamon Myrtle - 250g
Flaked Cinnamon Myrtle - 250g
Flaked Cinnamon Myrtle - 250g
Flaked Cinnamon Myrtle - 250g
Flaked Cinnamon Myrtle - 250g

Provenance

The cinnamon myrtle (also known as Carrol, Grey Myrtle, Ironwood, Neverbreak, Australian Lancewood) is found in the tropical rainforests of Queensland and New South Wales.

Cinnamon myrtle is from a small tree whose leaves have a spicy, cinnamon-like fragrance.

Both Indigenous Australians and early settlers used its leaves for cooking and for medicinal purposes, and the tree’s wood for tools.

Health Benefits

Cinnamon myrtle was traditionally used in native medicines by Indigenous groups within the growing region.
The leaves of this tree have been used medicinally to make calming tea useful for dyspepsia, heartburn, colic and the digestive system.

Taste & Smell

Flavour:
This native spice has a subtle, spicy, cinnamon-like flavour.

Palate:
Initial earthy, wood like taste on the tongue and front palate, that slowly builds and develops into a subtle, spicy, cinnamon-like flavour. The flavour and aroma continues to develop when applied to heat, through baking, stir-frying, sautéing and boiling.

Aroma:
Woody, cinnamon-like aroma.

Food Uses

Cinnamon myrtle can be used to impart a pleasant and subtle flavour in many savoury recipes, including curries, casseroles and slow-cooked, one-pot and tagine-style dishes. Add to steamed rice and other rice dishes.

It complements desserts, confectionary, ice cream and almost any recipe using cream and chocolate. Cinnamon myrtle can also be used in baked goods such as biscuits, bread, cakes, muffins and slices – really anywhere cinnamon would typically be used!

Mix cinnamon myrtle with lemon myrtle and fresh chilli and add to breadcrumb mix, or combine coarsely crushed cinnamon myrtle with sea salt and sprinkle over lamb before roasting. Or use it to enhance the flavour of roasted root vegetables – sweet potato, pumpkin, beetroot, carrot, turnip, parsnip. It’s also delicious sprinkled over sweet corn with a little butter.

Cinnamon myrtle pairs well with dairy (yoghurt, most cheese varieties, cream, ice cream), oil and vinegar-based marinades and salad dressings, meat-based jus, and egg-based condiments. Try mixing a little finely ground cinnamon myrtle through some homemade garlic aioli, béchamel or hollandaise sauce.

It complements white fish, chicken, pork, lamb and other red meat (game meat such as kangaroo) Use it in marinades, dressing, sauces and jus.

Cinnamon myrtle makes for a perfect brewed tea, and subtly lifts the profile of alcoholic beverages such as gin, vodka, white rum, Cointreau and possibly tequila. Add a little to soda and tonic water with fresh lime, or allow it to infuse for a few hours or overnight; it makes for a thirst-quenching, refreshing drink.

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