Lemon Myrtle - Dried and ground 20g
Kaiyu Superfood’s Lemon Myrtle is from WA and organically grown. Lemon Myrtle leaves contain citral which contributes to it’s high antioxidant content and gives Lemon Myrtle its lemony taste and smell. Lemon Myrtle (Backhousia citriodora) has antimicrobial and antifungal properties. It is a source of Vitamin C, Vitamin E, lutein, is rich in phenolic compounds (88.1mg per gallic acid equivalent) and is a great source of calcium. Traditionally in Aboriginal culture, Lemon Myrtle has been used for both food and medicinal purposes.
Our Lemon Myrtle is grown using organic practices in WA which is free of myrtle rust. It is processed on site here at Humpty Doo, NT and packaged in biodegradable packs.
Why West Australian grown?
Myrtle rust is a fungal disease that affects plants in the family Myrtaceae such as eucalypts, callistemons, melaleucas and leptospermums to name a few. As Myrtle rust has caused serious disease in eucalypts overseas and has now spread down the east coast of Australia, scientists are worried about our native bush and ecosystems and what effect this disease will have on them. WA and SA are currently myrtle rust free. Biosecurity controls have been put in place so that no Myrtaceae plant material (including lemon myrtle) is allowed to be transported from the Eastern states to stop the spread of the disease. That’s why we stock Lemon Myrtle grown from WA so that there is no chance that we are spreading the disease.
Lemon Myrtle can be used in any dish where you would use lemon! It can be used in curries, cakes, syrups, ice-creams, sorbets, dressings, sauces and it is great with chicken and fish. It also makes a great tea or water infusion.
- Sprinkle Kaiyu Superfoods Lemon Myrtle into smoothies, juices and water for an extra burst of nutrition. The flavour is very strong so use to suit your taste.
- Try some of the great Lemon Myrtle recipes on our website (coming soon!)
* If you are pregnant, on medications or have an existing medical condition, it is advisable to consult your medical practitioner for advice before consuming new foods.
Gluten Free / Dairy Free
No Added Sugar
100% Pure Lemon Myrtle-Nothing Added
About Kaiyu Superfoods
- Where possible we source organic fruit to use in our products. We are endeavouring to bring more organic options into our range.
- All our fruit is grown, processed and packed in Australia and where possible sourced locally so that our products have fewer food miles.
- Rather than putting our product in a bigger bag to try and make it look like there is more product, we package our food in the smallest pack possible to reduce waste.
WORKING WITH COMMUNITY
We work with communities that wild harvest fruits sustainably, (making sure a percentage is left for native animals and natural regeneration of the plants). We also source cultivated fruit. Our goal is to be able to mentor indigenous people to be successful growers of native fruits.
CARING FOR COUNTRY
We are working towards being a zero waste business. We use recyclable containers in our food processing and re-use these containers, gloves and bags in our nursery and orchard. All our fruit waste (peel, stones etc) is composted and re-used in our orchard.
In our office, we use recycled paper. We use solar energy in our manufacturing process to reduce the use of fossil fuels and decrease our greenhouse gas emissions. We plant native trees in our orchard to create habitat for birds and other animals and to contribute to biodiversity in our area. We have also established and continue to maintain a revegetation project that is creating habitat for the endangered Regent Parrot in Loxton South Australia.
Freeze Dried Australian Native Foods maintain almost 100% of their nutrient content. This is because a lot less heat is used to dry the foods. Foods are also frozen quickly to conserve nutrients. Methods such as dehydration can also result in loss of nutrients.
The Freeze Drying Process
We place our fruit on trays in the freeze dryer. The fruit is frozen to -40℃ (about 9 hours). A vacuum is created in the freeze dryer chamber and the surrounding pressure is gradually reduced. Once the pressure is at the right level, a small amount of heat is added. The water (ice) in the fruit turns from a solid stage (ice) straight to a gas stage (sublimation). It takes around 30 hours to freeze dry 4kg of fruit. Although, freeze drying does use a bit more energy initially, once freeze-dried, no more energy is needed to store the food, unlike storing food in a freezer.