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Lemon ironbark is sometimes confused with lemon myrtle (bot.: Backhousia citriodora) and lemon-scented gum (bot.: Eucalyptus citriodora). While lemon myrtle is also used as a leaf spice, the latter contains large amounts of citronellal, which irritates mucous membranes. It is mostly grown for its essential oil. Small quantities are used as a flavouring agent in foods but lemon-scented gum leaves may not be used in cooking. Medicinal herbal infusions may contain small amounts.
Lemon ironbark as a leaf spice
The leaves of lemon-scented ironbark are usually sold dried and ground, mostly by specialised spice traders or over the internet. They may be used as a herbal infusion or added to tea for flavouring. In cooking the leaf spice is mostly used for savoury dishes. It goes well with fish and poultry. In spice mixtures it is sometimes combined with bush pepper for an Australian version of lemon pepper. Eucalyptus staigeriana tastes fruity and lemony with a slight hint of rosemary.