Profile: Though it originates from Europe and the Mediterranean, it is a popular American spice. Whether on chicken, lamb, game, beef, or hog, rosemary is a must-have for any holiday dish.
This pine-like plant is cultivated as a culinary herb and attractive shrub throughout Europe, America, and the Mediterranean. Pine, camphor, pepper, sage, and balsamic flavors combine in rosemary's flavor profile.
The slender leaves (not needles) are often sticky with resin and have a strong flavor. Used sparingly, dried rosemary leaves can overpower a meal. Dry rosemary sprigs are used in rubs and marinades, inserted into poultry, and tied to meats for grilling. Even the branches may be used in cooking – de-leaved rosemary sticks are great for kabobs, and a bundle can be used as a basting brush.
Minced dried rosemary with garlic, shallots, and mint Then roll it up into a pork loin, brush it with salt and olive oil, and roast or grill it for one of the most delectable dinners ever.
|Cuisine:||French, Italian, Mediterranean|
|Shelf Life:||1.5 Years|
|Basic Prep:||Ready to use as is, no preparation is necessary.|
|Ways To Use:||Italians use rosemary to season meat or tomato sauce. This dehydrated rosemary is great on focaccia bread or a lamb leg. Other fantastic uses include wine punch and apple jelly, but use with caution.|
|Taste & Aroma:||Bitter or Astringent, Sweet, Warm & Earthy|
|Country of Origin:||Spain|
|Handling / Storage:||Store in a cool, dry place.|
|Allergen Information:||None Specified|
|Dietary Preferences:||All Natural, Gluten-Free, Kosher Parve, Non-GMO.|