Cinnamon Myrtle/Grey Myrtle
Cinnamon myrtle or grey myrtle, a lesser-known but highly aromatic Australian tree, offers a delightful twist on traditional cinnamon. Botanically known as Backhousia myrtifolia, this evergreen tree is native to the subtropical rainforests of eastern Australia. Cinnamon myrtle leaves, when crushed, release a warm and spicy aroma reminiscent of cinnamon and nutmeg. You want the young, soft leaves, plucked fresh from the branch. It has been used extensively as a First Nations cooking spice since time immemorial.
The tree also produces beautiful, fluffy-looking cream-coloured flowers that have been exported widely since the late 90s. Australian farmers nicknamed them “the Christmas Carol”, and they are particularly popular during the holiday season. However, they are mostly exported for their aesthetic qualities, leaving most unaware of their downright delicious foliage.
Common Name: Cinnamon myrtle, grey myrtle, carol, iron wood
Scientific Name: Backhousia myrtifolia
Seasonality: Available year-round in suitable climates, with leaves harvested as needed.
Growing Region: Indigenous to subtropical rainforests of eastern Australia, including Queensland and New South Wales.
Flavour
Cinnamon myrtle leaves impart a warm and spicy aroma reminiscent of cinnamon, cloves, and nutmeg. Much like its counterparts, its spicy-sweet flavour works wonders in both sweet and savoury dishes, as well as teas, cocktails, and other beverages.
Usage
Cinnamon myrtle can be used in almost anything traditional cinnamon can. Just use a smidge less, it tends to be much stronger in flavour.
Baking: Cinnamon myrtle adds a warm and spicy flavor to baked goods such as cakes, cookies, muffins, and bread. Simply substitute cinnamon myrtle for traditional cinnamon.
Cooking: Just like cinnamon, this myrtle complexifies almost anything. It’s great in stews, curries, and marinades. Rub it on roasts. Add it to sauces. You can even use it to flavour steamed rice, just like paprika or turmeric.
Desserts: Sprinkle ground cinnamon myrtle over desserts such as custards, puddings, and tarts for a warm, spicy punch.
Hot drinks: Infuse cinnamon myrtle leaves into hot water to make an aromatic herbal tea, or add them to hot chocolate, chai, or mulled wine for a twist.