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Source
Not animal-derived
Allergen
No
Role in food
Ground rosemary is primarily used as a flavoring agent in a wide variety of …
What it is
Ground rosemary is made from the dried leaves of the rosemary plant (Rosmarinus officinalis), an evergreen shrub native to the Mediterranean region. The leaves are typically dried and then ground into a powder or coarse granules. It has a strong, pine-like aroma and a slightly bitter, peppery flavor.
Why it's used
Ground rosemary is primarily used as a flavoring agent in a wide variety of foods. It adds a savory, herbaceous note to dishes. It is commonly found in seasoned meats, poultry, stuffings, sauces, soups, breads, and pasta dishes.
Health notes
Rosemary and its extracts are generally recognized as safe (GRAS) by the FDA for use as a flavoring. It is also used as an antioxidant to help preserve food. International bodies like JECFA and EFSA have evaluated rosemary extracts. At typical dietary levels, rosemary is not associated with adverse health effects. Some studies suggest potential antioxidant and anti-inflammatory benefits from compounds found in rosemary, but more research is needed.
Allergen info
Rosemary is not one of the nine FDA major allergens. It does not contain gluten.
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.