Bush Food Australia

Cinnamon myrtle is native to subtropical eastern Australia reaching up to 7 metres in height. Its leaves give off a cinnamon fragrance when rubbed or crushed.  Indigenous Australians traditionally used it to make a calming tea for ailments like heartburn, colic, and dyspepsia. 

Cinnamon Myrtle leaves may be used in place of conventional cinnamon spice to flavour curries, stews, soups, roasts, ribs and sauces. In desserts sych as pies, biscuits, sweets, pastries and slices, they add a warm, earthy flavour . Mix with lemon myrtle and chilli and add to breadcrumb mix. 

They may also be used fresh or dried, steeped in hot water, to make a calming medicinal tea useful for dyspepsia, heartburn, colic and the digestive system.