Aniseed myrtle

Syzygium anisatum

herb · spice

Dried leaves with a strong anise and licorice taste, for desserts, teas and fish.

Origin

Forests of New South Wales (Australia)

Season (United States)

all year round

Preparation

One or two leaves steep in milk or syrup, then are removed; ground, they are used by the pinch. Its scent is volatile: at the end of cooking, not the start.

Molecules

AnetholeIn small amounts, not counted Lutein and zeaxanthin · Chlorophyll

Did you know?

Anethole, the aroma of anise, makes up over 90% of the essential oil.