{"id":3520,"date":"2015-12-11T08:00:45","date_gmt":"2015-12-11T14:00:45","guid":{"rendered":"https:\/\/www.ulprospector.com\/knowledge\/?p=3520"},"modified":"2021-04-01T15:20:09","modified_gmt":"2021-04-01T21:20:09","slug":"fbn-rosemary","status":"publish","type":"post","link":"https:\/\/ulprospector.ul.com\/3520\/fbn-rosemary\/","title":{"rendered":"Rosemary: Tis’ the Seasoning for Everything from Meat to Cocktails"},"content":{"rendered":"

\"rosemary02\"Rosemary<\/a>, whose scientific name is Rosmarinus officinalis<\/i>, comes from a small woody shrub. Its leaves\u00a0are very narrow, resembling pine needles and have a sharp, pine-like, pungent, spicy, woody, floral flavor. It grows in the Mediterranean, among other areas, but its location there aids in explaining why it comprises a portion of the mixture known as Herbes de Provence<\/a> in French cuisine (along with lavender, majoram, thyme and fennel).<\/p>\n

Harold McGee in \u201cOn Food and Cooking: The Science and Lore of the Kitchen\u201d explains that the flavor components of rosemary are cineole<\/a>, pinene<\/a>, terpineol<\/a>, borneol<\/a>, myrcene<\/a>, and camphor<\/a>. Additional flavor compounds of rosemary leaves include verbenone<\/a> and linalool<\/a>.<\/p>\n

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Looking for rosemary products for your food formulation?<\/h3>\n

Prospector has listings for hundreds of rosemary products. View technical data, order samples and more now…<\/p>\n


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Rosemary oil and oleoresin are often used as a flavor for processed meats, sausages, gravies, and cheeses. Flavors such as rosemary and sage can be used to advance the flavors of sandwiches to gourmet status, or to compliment a unique sausage flavor, like lamb and mutton.<\/p>\n

Other trendy uses for rosemary include:<\/h3>\n