Lemon myrtle ground

also: Lemon Myrtle

Description:
Lemon myrtle has only recently been rediscovered as a culinary specialty. In Australia, it is used in place of lemon for numerous dishes. The citrus aroma surpasses even lemon peel and lemongrass in terms of intensity.

In Australian cuisine, lemon myrtle enhances poultry, pork, fish and seafood. In addition, it is often used in stuffings, salad dressings, yogurt or mayonnaise dips, and sweet creams.

Usage:
Lemon myrtle should not be overcooked, as its aroma changes unpleasantly with longer cooking times. For marinating, the powder can also be used dry. Alternatively, use 4 tablespoons of oil per teaspoon of lemon myrtle.

Harmonizes with:
Basil, chili, galangal, ginger, parsley, Tasmanian mountain pepper.

Aroma/Flavor:
Pronounced, pure lemon aroma.

Origin:
Australia