Anise Myrtle grows in the sub-tropical rainforest regions of eastern Australia and is related to the lemon myrtle tree. Indigenous Australians traditionally use Anise Myrtle to flavour food and to make a revitalising beverage.

With a distinct aniseed-licorice flavour, this dried Anise Myrtle leaf from Northern NSW has an essential oil profile comparable to true aniseed. Use it as a Bushfood substitute in any dish that you would normally flavour with Aniseed.

How to Use:

Anise Myrtle can be used wherever you use Star Anise, Fennel or aniseed liqueur to give a great aniseed-licorice flavour to your recipes and hot drinks.

Steep 1-2 teaspoons of Anise Myrtle in boiled water for several minutes to create a refreshing herbal tea, add it to your favourite Chai blend in place of Star Anise, or pop a pinch into your favourite hot chocolate recipe.

Anise Myrtle is a wonderful Bushfood addition to any spice blend. It can be used in curries and hotpots or combined with seeds for dipping with crusty bread and oil. Add a little to a stir fry, delicious with chilli and seafood, or a perfect accompaniment for pork. Toss vegetables in Anise Myrtle and coconut or olive oil before roasting, or sprinkle over any salad for a tasty aniseed lift. Great in dips, salad dressings and hot sauces.

Replace aniseed liqueurs in savoury or sweet recipes with Anise Myrtle for a truly delightful alcohol-free licorice flavour. Anise Myrtle adds a unique flavour to fresh baked bread, muffins and cookies, and is truly wonderful in rich fruit cakes and steamed winter puddings.

Storage:

Store in an airtight container in a cool, dry place, away from direct sunlight. See Best Before date.

Images for illustrative purposes only.