Cinnamon myrtle

Appearance

''B. myrtifolia'' is a native Australian species that belongs to the Myrtaceae family. It is an evergreen and has an average life-expectancy of between 80 and 100 years. These plants tend to bloom between late spring and early summer, producing ivory white starfish-shaped flowers with 5 individual sepals and capsule like fruiting bodies. Lastly, oil glands are visible as fine white dots throughout the leaf’s structure and are responsible for the release of four major organic compounds: methyl eugenol, -methyl isoeugenol, elemicin and -isoelemicin which collectively produce the plant's distinct cinnamon-like aroma.

Distribution

''B. myrtifolia'' is a canopy species of plant that form coppiced thick trunks, and tend to grow in warmer, temperate rainforest conditions. They are most often found in regions close to watering bodies, such as the Eastern coastal edges of Queensland, New South Wales and Victoria. Its most common locations include the South Coast of NSW in Bega, and off Fraser Island in Queensland.'

Food

''Backhousia myrtifolia'' is used extensively as an aromatic/spice, due to the unique properties of its natural oils; methyl eugenol and elemicin. These oils combine to produce a natural cinnamon-like fragrance, and as a result ''B. myrtifolia'' can be used as a flavouring agent in biscuits, stews and deserts. In addition to this the ''B. myrtifolia'' plant is rich in fibres, vitamins and minerals which are important in maintaining homeostatic body function. Vitamins function as co-enzymes in the body, accelerating the rate of biological reactions, whilst minerals such as potassium are useful in preserving cellular electrochemical gradients, and thus maintaining musculoskeletal function.