Aniseed myrtle
아니스 머틀
ⓒ
Photo: John Moss · Public domain · Original file (Wikimedia Commons)
Leaves of a rare tree from the Australian rainforest, with a strong, sweet aroma like licorice candy. The aroma is strong enough to use instead of star anise.
Flavor and aroma
- It starts with a sweet licorice taste, and a cool, star-anise-like menthol note lingers at the end.
- There's a slight earthy aroma like eucalyptus too.
Fun facts
- It's one of the plants richest in anethole, the licorice and anise aroma compound (about 90% of the leaf oil).
- Aboriginal Australians have used it to flavor food and drinks, and it has been sold as a spice since the 1990s.
- It's a rare tree that grows only in northeastern New South Wales, Australia.
In the kitchen
Drinks
- Steep it as tea.
Desserts
- Add it to ice cream, syrups, sweet sauces and jam. It goes especially well with chocolate and orange.
Baking
- Add dried leaf powder to biscuits, bread and cakes.
Cooking
- Use it instead of star anise. Add it to pasta, salad dressings and meat marinades.
Goes well with
ChocolateOrangeMeatCream
Tips
- Dry the leaves and grind them in a coffee grinder to use as a powder.
Season
We're still checking the season. We'll add it once we find a source.
Details
- Korean name
- 아니스 머틀
- English names
- aniseed myrtle, anise myrtle
- Scientific name
- Syzygium anisatum
- Former scientific names
- Backhousia anisata, Anetholea anisata
- Family
- Myrtaceae
Same family as lemon myrtle - Genus
- Syzygium
Show sources for this page
References for this herb
- 퀸즐랜드 농림부(Sultanbawa, Essential Oils in Food Preservation, 2016)
- Wikipedia
- Bulleen Art & Garden
- Warndu
- Store norske leksikon
Name and classification
Photo
John Moss · Public domain · Original file (Wikimedia Commons)