What to use instead of anise myrtle
Quick answer
The closest option is Aniseed, rated good. The same molecule, anethole, dominates both, so the aniseed character carries. Anise myrtle has a greener, fresher edge that the seed lacks.
It will not do for: Dishes presented as Australian native food.
All recorded options
Ranked by suitability. Ratios are given only where they are defensible, and always with their basis — by weight or by volume — because spice densities differ.
Aniseed
Good matchUse: ~1× by volume — Ground aniseed for ground leaf, tasting as you go; both are strong.
The same molecule, anethole, dominates both, so the aniseed character carries. Anise myrtle has a greener, fresher edge that the seed lacks.
| Flavour | Aroma | Colour | Heat |
|---|---|---|---|
| close | close | different | n/a |
Works for
- Baking and desserts
Does not work for
- Dishes presented as Australian native food