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Australian Native Anise Myrtle – 12g

Original price was: $4.99.Current price is: $3.49.

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14 In stock

14 in stock

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Weight
12G

Product description

Aniseed Myrtle is a rainforest tree growing in some areas of North Eastern NSW Australia. The leaves are crushed releasing an aniseed (or licorice) aroma. The flavoured leaves are often used for flavouring desserts, sweet sauces, and preserves. It’s also popular as a scented savoury sauce or marinade for meats and sets a deep fragrant flavour to salad dressings.

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Flavour Notes:

Aniseed Myrtle is a rainforest tree growing in some areas of North Eastern NSW Australia. The leaves are crushed releasing an aniseed (or licorice) aroma.

Culinary Notes:

The flavoured leaves are often used for flavouring desserts, sweet sauces and preserves. It also is popular as a scented savoury sauce or marinade for meats and sets a deep fragrant flavour to salad dressings. Use in sweet and savory dishes for an aromatic licorice flavor.

Health Benefits:

Traditionally used for weight loss, lactation and stomach complaints, Aniseed Myrtle is also high in anethole (among a host of other benefits!), which is a compound known to treat conditions such as acid reflux, intestinal cramps, colic, flatulence, and anorexia. All our herbs and spices are preservative-free, additive-free, filler-free, and contain low or zero salt. The intense flavour from our spice blends means a little goes a long way.

Ingredients:

100% dried Australian native aniseed myrtle leaves.

Country of Origin:

Australia

Other Names or Spelling:

Syzygium anisatum, anise myrtle

How to use

  • Can be used in marinades and rubs for meat and vegetarian dishes, seafood, raw food dishes, salads, soups, pasta, stews and salad dressings or just as you would any other herb or spice
  • Add to jams, pizza, syrups, pickles, sweets, butter, cakes, sauces and ice creams
  • Makes a refreshing tea when brewed
  • Its pungent flavour means a little goes a long way so use 1tsp at a time and taste and smell as you go
  • Add in the beginning of cooking to release their oils and flavours or as a final herby sprinkling on top

The Spice People FAQs

Australian Native Anise Myrtle can be used to flavour a variety of sweet and savoury dishes. It can be added to desserts, baked goods, sauces, marinades, beverages, and more to impart its aromatic and slightly sweet flavour.

Australian Native Anise Myrtle can be used as a substitute for other herbs or spices that have similar flavour profiles, such as aniseed or licorice. However, it’s essential to consider the overall flavour balance of the dish.

The Spice People FAQs

Simple or smoke paprika along with cayenne pepper is the best alternative. Paprika tastes similar to Kashmiri Chilli, while cayenne paper adds to its spice.

Dried Kashmiri chilli is more flavorful than hot, ranging from 1,000-2,000 Scoville Heat Units. It’s mildly hot but not too spicy.

These spices are different. Paprika is the sweet cousin of Kashmiri chilli specific to western cuisine. Kashmiri chilli popular in Indian cuisine and is hotter than paprika.

Place the Kashmiri chilli under the sun for two days. When the chillies turn crispy, grind them in a food mill. Cool down the powder and store it in an airtight jar.

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Copyright © 2023 The Spice People. All Rights Reserved.

Country Flavours

This subtle and artful balance provides the perfect flavour foundation for creating the best Malaysian food with the addition of salty hits from dried anchovies and shrimp, up to ten different soy sauces ranging from salty to sweet, puckering sourness from tamarind pulp, and sweetness from palm sugar and coconut milk. Cook your own authentic Malaysian Cuisine with our Malaysian spices online and explore our catalogue of beautiful recipes you can make with this spice blend.

History & influences

Arab traders brought spices from the Middle East, European and British travellers introduced produce like peanuts, pineapple, avocado, tomato, squash and pumpkin. During their time on the Malay Peninsula, the Chinese developed a distinctive cuisine known as ‘Nonya’, resulting from blending Chinese recipes and wok cooking techniques with spices and ingredients used by the local Malay community. The dishes are tangy, aromatic, spicy and herbaceous, and the signature dish is none other than Malaysia’s famous spiced noodle soup – Laksa.

What is Malaysian cuisine

As important as the rendang recipe itself is to Malaysian cuisine, what to serve with beef rendang is arguably just as imperative. Whether making the traditional beef version or a slightly lighter chicken, vegetable or fish, the rich flavour and intense texture of a rendang requires a perfect balance of freshness and tang when it comes to entrees and sides. Salads like Fresh Cucumber & Peanut and Sweet and Sour Cucumber & Pineapple Achar provide the perfect disruption to the bold, rich spices of the rendang and soothe and cool the palette alongside fluffy steamed rice and flaky golden roti bread. Entrees served at meal times in Malaysia often feature Nasi Lemak – their national dish, or Malaysian Chicken Satay to whet the appetite ready for the main event. Traditionally, the best Malaysian food is finished with an after-meal drink of Kopi Tarek ‘sweet coffee’ or The Tarik ‘sweet tea’. These are combined with condensed milk and water, and the coffee or tea drinks are ‘pulled’ by pouring vigorously between jugs to create a frothy consistency. To read more about the flavours of Malaysia and the traditional accompaniments to an authentic Malaysian Rendang, Click Here to check out our blog post.

Spiceology

Malaysia is also known for its growing and production of spices, namely cinnamon, cardamom, star anise and cloves. These spices are known as ‘rempah empat beradik’, meaning the four siblings as they are found throughout most Malay dishes. These are sold separately or as a handy blend often under names like ‘seafood curry spices’ or ‘meat curry spices’. Paired with other aromatics like kaffir lime, galangal and lemongrass (locally grown and imported) these four spices produce the complex and fragrant base flavour and aroma famous for Malaysian cooking.  As diverse as the people themselves, every aspect of Malaysian cuisine is a combination of sweet, sour, rich and spicy, combined in a way, unlike any other country’s cuisine.