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Cinnamon myrtle is closely related to aniseed myrtle (bot.: Backhousia anisata), curry myrtle (bot.: Backhousia angustifolia) and the much more commonly known and popular lemon myrtle (bot.: Backhousia citriodora).
Culinary use of cinnamon myrtle
Cinnamon myrtle leaves have a pleasant smell and taste very similar to cinnamon. They may be used in sweet and savoury dishes as well as herbal infusions. Where a recipe calls for cinnamon, it may be substituted by the same amount of dried, ground cinnamon myrtle. It is a good spice for curries and Moroccan recipes. In baking it is used for cakes, muffins and cookies. Add one to two leaves when steaming rice for a spiced rice with a slight difference.