Rosemary Seasoning

Rosemary seasoning is made from the dried leaves of the rosemary plant (Salvia rosmarinus), an evergreen herb native to the Mediterranean region. The leaves are typically dried and then ground or chopped to create the seasoning.

Manufacturers add rosemary seasoning primarily for its distinct, pine-like flavor and aroma, which complements savory dishes. It is commonly found in crackers, biscuits, breads, roasted meats, and vegetable dishes.

Rosemary is generally recognized as safe (GRAS) by the FDA when used as a food seasoning. It contains various compounds, including antioxidants, which have been studied for potential health benefits. International bodies like EFSA have evaluated rosemary extracts, but specific regulatory limits for typical seasoning use are not usually set. Evidence regarding specific health effects at typical dietary intake levels is still under research.