Rosemary Leaves

Rosemary leaves come from the evergreen shrub *Rosmarinus officinalis*, native to the Mediterranean region. The leaves are typically dried and used whole or ground. They are known for their strong, pine-like aroma and flavor.

Rosemary is primarily used as a culinary herb to add flavor to a wide variety of foods, including meats, poultry, stuffings, and vegetables. It can also be used to make teas or as a flavoring in processed foods like nut butters and frozen meals.

Rosemary is generally recognized as safe (GRAS) by the FDA for use as a flavoring. It contains compounds that have antioxidant and anti-inflammatory properties, though more research is needed to confirm these effects in humans at typical consumption levels. JECFA has evaluated rosemary extract and did not set a numeric limit (ADI not specified).