Aniseed Myrtle

Botanical name: Syzygium anisatum

Fans will tell you the smell and taste of good black liquorice is one-of-a-kind, but the leaves of the Aniseed Myrtle (an Aussie alternative to the more commonly-known aniseed and star anise) comes remarkably close!

As a dried, herbal seasoning with a strong flavour, a small quantity of Aniseed Myrtle can pack a punch for both sweet and savoury creations. The Anise Myrtle leaf has been found to contain one of the highest known concentrations of anethole in any plant, the essential oil which gives off an intense, liquorice-like aroma and taste.

Related to Lemon Myrtle, this wonderful bushfood from Northern NSW can be used as a replacement for aniseed and star anise. I teaspoon of ground Aniseed Myrtle equals to ¾ teaspoon of ground aniseed. It can be used in all sorts of curries, Mediterranean and Middle Eastern style stews, soups, pasta or salad dressing. The flavour combines well with chilli and seafood as well as roast pork dishes.

Use it in place of star anise for a luxurious roast duck with orange and aniseed sauce or mix with coconut or olive oil and toss over vegetables before roasting.

Anise Myrtle makes a perky yet relaxing hot beverage. Steep 1 or 2 teaspoons in boiling water for several minutes to great a liquorice-lovers herbal tea or use it to replace aniseed liqueurs in savoury breads, sweet cakes, muffins, cookies, rich fruit cakes and puddings.

Australian Ingredient: Aniseed Myrtle leaf.