Indigenous Australians and early settlers used Cinnamon Myrtle to add flavor, treat stomach complaints and make tools; today we use it to lend a warm and spicy flavor to desserts and savory creations. Curries, stews, middle-eastern dishes and even spaghetti bolognese, reach a new flavour level, with just a pinch of Cinnamon Myrtle!

Cinnamon Myrtle is commonly used for medicinal purposes to treat indigestion, heartburn and colic. Add Cinnamon Myrtle to tea and reap its health benefits and soothing effects. Found in the tropical rainforests of Queensland and New South Wales, Cinnamon Myrtle is from a small tree whose leaves have a spicy, cinnamon-like fragrance.

Both indigenous Australians and early settlers used its leaves for cooking and for medicinal purposes and its wood for tools. Health benefits The leaves have been used medicinally to treat dyspepsia, heartburn, colic and other digestive complaints. Taste and Smell This native spice has a spicy cinnamon-like flavour and aroma.

Food Uses Cinnamon Myrtle can be used in place of regular cinnamon to provide a delectable boost. Wonderful in both savoury and sweet dishes, it enhances curries, stews and middle-eastern dishes and makes crumbles, cakes, pies and muffins more scrumptious. It is also pleasant and soothing as a herbal tea. When the temperature drops, we love adding it to a mug of mulled wine and when the sun shines, to a glass of red sangria!

Nutritional information 100% natural No preservatives, artificial colours, sweeteners or flavours Gluten free, dairy free and no added sugar Source of fibre Vegan

• Since 2015: Bringing bushfoods to everyday kitchens
• Ethically sourced: Working with Australian communities and growers
• Freeze dried: Harvested in season for year-round quality

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