Rosemary And Sage

Rosemary and sage are common herbs with distinct aromatic qualities. They are derived from the leaves of the *Rosmarinus officinalis* and *Salvia officinalis* plants, respectively. The leaves are typically dried and can be used whole, crushed, or ground.

Rosemary and sage are primarily used to add flavor to a wide variety of foods. They are frequently found in savory dishes, including meats, poultry, stuffings, sauces, and bread. Manufacturers use them as natural flavorings to enhance the taste profile of products like seasoning blends, marinades, and processed meats.

Rosemary and sage are generally recognized as safe (GRAS) by the FDA when used as flavoring agents. These herbs contain various compounds that have been studied for potential antioxidant and anti-inflammatory properties. Regulatory bodies like EFSA have evaluated the safety of rosemary extract as a food additive. Evidence regarding specific health benefits or risks at typical dietary intake levels is still under review, and more research is needed.