date:May 11, 2016
desserts, such as cakes, pudding, and syrups, too. Yet in a savory application, it adds brightness to chicken and seafood preparations. Italian myrtle (Myrtus communis), a different species than lemon myrtle, has a flavor reminiscent of bay leaf with touches of juniper (Juniperus communis) and allspice (Pimenta dioica).
Italian myrtle brings broad herbal complexity to pastas, rubs, and blends for stew and braises. It also is commonly incorporated into whole grain pilafs of farro or bulgur.
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