Lemon Myrtle australian native – 15g

$4.99

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Weight
15G

Product description

Lemon Myrtle is a very popular citrus-fragranced spice that is native to the wetter coastal areas in the northern New South Wales and southern Queensland. It is distinguished by its fresh fragrance of creamy lemon and lime and has a very versatile lemony and tangy flavour. It complements many dishes like fish, chips, chicken, roast vegetables and ice cream or sorbet.

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Flavour Notes:

With a fresh fragrance of creamy lemon and lime and a very versatile lemony and tangy flavour, Lemon Myrtle is native to Australian soil with a wonderful citrus flavour and aroma.

Culinary Notes:

Lemon Myrtle compliments many dishes such as fish, chips, chicken, roast vegetables and ice cream or sorbet. The leaves have quite an intense flavour, so add in small quantities. You can also brew in hot water to make a soothing, restorative herbal tea.

Health Benefits:

The lemon myrtle leaves contain many essential oils that have antimicrobial compounds. Lemon myrtle also is a powerful antioxidant and anti-virus agent. It is high in minerals like calcium, zinc and magnesium, and it has a healthy helping of vitamins A and E. One of its modern applications is for treating throat disorders, due to infection or irritation.

Ingredients:

100% dried Lemon Myrtle leaves

Country of origin:

Australia

Other names or spelling:

Lemon Ironwood, Sweet Verbena Tree, Sand Verbena Myrtle, Tree Verbena, Backhousia citriodora, sweet verbena myrtle, lemon scented verbena, and lemon scented backhousia.

How to use

  • Lemon Myrtle is a fragrant herbal and ideal substitute for fresh lemongrass
  • It can enhance the flavour of beef, chicken, baked fish, pasta, grilled meats, seafood, rice dishes, infused in macadamia or vegetable oils, and made into hot or iced tea.
  • Use as a lemon flavour substitute in desserts like cheesecake, lemon-flavoured ice-cream, sorbets, It can be also used in other desserts like cookies, cakes and muffins to satisfy a sweet tooth.
  • When combining with mango, it makes a great marinade for prawns.
  • It’s a good choice to add flavour to spice rubs and marinades, flavoured vinegars, salad dressings, dips, breads, sauces, and even pancakes.
  • It should not be cooked for more than 10-15 minutes, otherwise it will destroy the delicate lemon notes and it can develop an unpleasant bitterness and eucalyptus flavour will dominate.
  • Lemon Myrtle must be used sparingly, about 1/2 teaspoon to 500g of meat, carbohydrates or vegetables.

The Spice People FAQs

Lemon Myrtle can be used to flavour a wide range of dishes, including seafood, chicken, salads, marinades, dressings, desserts and beverages. It adds a refreshing citrusy flavour and aroma to recipes.

Lemon Myrtle should be stored in an airtight container in a cool, dry place away from direct sunlight and moisture to preserve its freshness and flavour. It can also be stored in the freezer for longer shelf life.

Yes, Lemon Myrtle can be used to flavour beverages such as teas, lemonades, cocktails, or infused water. It adds a vibrant citrusy note and refreshing aroma to drinks.

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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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.