Native Australian Aniseed Myrtle has a pleasantly fresh, warm and aromatic spicy flavour. The name comes from the strong aniseed scented and flavoured leaves. Made from the crushed leaves of Aniseed Myrtle it has a subtle sweet liquorice flavour.
The leaves are often used for flavouring desserts, sweet sauces and preserves. It also is popular as a scented savoury sauce or marinade for meats and sets a deep fragrant flavour to salad dressings.
Aniseed Myrtle Truffles
3/4 cup icing sugar
1 desertspoon Aniseed Myrtle
150gm Macadamia Nuts
2 Tablespoons Cream
Place first 5 ingredients into a bowl and melt over a saucepan of hot water. Then add the nuts and cream. Mix well. Drop spoonfuls into paper patty pans. Refrigerate to set.
ANISEED MYRTLE LEAF (DRIED.GROUND)
Foliage: Beautiful aniseed scented foliage which can be used fresh or dried for flavourings and teas.