And Rosemary

Rosemary is an aromatic herb native to the Mediterranean region. Its needle-like leaves are used fresh or dried as a culinary herb, imparting a distinct pine-like flavor and aroma to foods. It also contains compounds with antioxidant properties.

Rosemary is primarily used as a flavoring agent in a wide variety of savory dishes, including roasted meats, stews, and vegetables. It is also incorporated into seasoning blends, marinades, and snack foods like chips and pretzels to enhance their taste profile. Its natural antioxidant compounds can also help preserve the freshness of foods.

Rosemary extract is generally recognized as safe (GRAS) by the FDA for use as a flavoring and antioxidant. It is used in foods at low levels. Scientific bodies like the European Food Safety Authority (EFSA) have evaluated rosemary extracts. While rosemary contains compounds studied for potential health benefits, such as antioxidant and anti-inflammatory effects, these are generally associated with concentrated extracts or supplements rather than typical dietary intake from food.