Pacific & Oceania

Anise Myrtle

Syzygium anisatum (syn. Backhousia anisata).

Leaf.

Part Used

Fresh, dried, or ground.

Form

Local / Regional Names

Anise myrtle, aniseed myrtle (English); various Aboriginal Australian names specific to individual language groups.

Countries / Cuisines

Australia (native to northern New South Wales subtropical rainforest).

Flavor & Aroma

Sweet, intensely aniseed/licorice, with one of the highest natural anethole concentrations of any plant – reportedly even more concentrated than true star anise.

Culinary Uses

A versatile anise-flavoring herb for both sweet and savory dishes.

Classic Dishes

Used in baking, ice cream, and savory dishes such as fish and pork where an anise note is wanted.

Pairings

Fish, pork, chocolate, stone fruit.

Timing

Add dried/ground leaf early in baking or a savory braise for a gradually infused anise note.

Storage

Dried leaf keeps well over a year sealed and dark.

Substitutions

Star anise or fennel seed, though genuine anise myrtle is considered notably more concentrated and refined in flavor.

Cultural / History Notes

Reported to have an even higher concentration of anethole (the primary anise-flavor compound) than true star anise itself – another example, alongside lemon myrtle, of an Australian native ingredient achieving a more concentrated version of a familiar flavor profile than the plants conventionally associated with that flavor.

Blend Cross-References

Not typically a component of a standardized dry blend; used as a standalone flavoring herb.