Cinnamon Myrtle Flakes
Cinnamon Myrtle Flakes
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Cinnamon myrtle is the dried leaf of Backhousia myrtifolia, an Australian rainforest tree from the same genus as lemon myrtle, and these flakes come from Australian grown plantings. These cinnamon myrtle flakes carry the warm sweetness of a native cinnamon with soft nutmeg and clove undertones, an Australian native spice for anywhere you would reach for the cinnamon jar.
Key Benefits
- Australian grown: harvested from cultivated plantings of a native rainforest tree, the homegrown answer to an imported spice rack staple.
- Softer than cinnamon: rounder and sweeter than the cassia sold as everyday cinnamon, without the sharp heat, and with a gentle nutmeg and clove finish.
- Naturally free of coumarin: supermarket cassia carries roughly one per cent coumarin, the compound behind European daily limits. Cinnamon myrtle's warmth comes from a completely different family of aromatics, with no coumarin reported at all.
- Bakes and brews: swap it for ground cinnamon in biscuits, cakes and porridge, or steep the flakes for a caffeine-free spiced tea.
- A gentle cup after dinner: First Nations people within the tree's east coast range have long used the leaves in cooking and as a calming after-meal tea.
- Surprisingly high in fibre: a University of Queensland analysis found the dried leaf close to 50 per cent dietary fibre, with no detectable sugars.
In baking, use it one for one in place of ground cinnamon, though the flavour is persistent, so start with a touch less and adjust. It is lovely in biscuits, banana bread, crumbles and rice pudding, and it infuses beautifully into warm milk, cream or custard.
For cinnamon myrtle tea, steep a teaspoon of flakes in a cup of boiling water for five to ten minutes. It brews pale gold, fragrant and warming with no bitterness. Blend it with Lemon Myrtle Leaves for a classic native tea pairing, or add it to chai-style mixes and mulled wine. In native baking it sits naturally alongside Wattleseed and Davidson Plum Powder.
Despite the name, this is no relation to true cinnamon, which is the inner bark of a laurel family tree. This is the dried leaf of a myrtle, and its cinnamon impression comes from a different aromatic chemistry altogether.
The genus honours James Backhouse, a Quaker nurseryman who travelled the Australian colonies through the 1830s documenting plants as he went. A nurseryman's name now rests on a tree nurseries grow right along the east coast.
Early settlers knew the tree as ironwood or neverbreak, names earned by timber so hard it wore out patience before it wore out. The leaves were their affordable stand-in when imported cinnamon was dear.
Cinnamon myrtle is a culinary herb, best enjoyed in normal kitchen quantities. If pregnant or breastfeeding, keep strong medicinal-strength brews moderate. This information is not a substitute for medical advice. Consult a healthcare provider before use, especially if pregnant, breastfeeding, or taking medication.
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