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Rosemary: Tis’ the Seasoning for Everything from Meat to Cocktails

Posted on December 11, 2015 by Jill Frank

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rosemary02Rosemary, whose scientific name is Rosmarinus officinalis, comes from a small woody shrub. Its leaves are very narrow, resembling pine needles and have a sharp, pine-like, pungent, spicy, woody, floral flavor. It grows in the Mediterranean, among other areas, but its location there aids in explaining why it comprises a portion of the mixture known as Herbes de Provence in French cuisine (along with lavender, majoram, thyme and fennel).

Harold McGee in “On Food and Cooking: The Science and Lore of the Kitchen” explains that the flavor components of rosemary are cineole, pinene, terpineol, borneol, myrcene, and camphor. Additional flavor compounds of rosemary leaves include verbenone and linalool.


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Rosemary oil and oleoresin are often used as a flavor for processed meats, sausages, gravies, and cheeses. Flavors such as rosemary and sage can be used to advance the flavors of sandwiches to gourmet status, or to compliment a unique sausage flavor, like lamb and mutton.

Other trendy uses for rosemary include:

  • Some chefs are drying rosemary sprigs and then grinding them into a dust to use for immediate flavor impact in unique situations like on oranges or sorbet. Here is a recent example from the UK: using rosemary dust to rim the top of a unique alcoholic beverage.
  • Rosemary flavored cocktails were on-trend earlier this year. Many of these are made using infused honeys, vinegars, and simple syrups.
  • According to Baum+Whiteman, food and restaurant consultants, savory yogurts are on trend for snacking and in restaurants. Consider making these using rosemary as a flavor addition with an umami component, such as miso or mushroom.
  • Baum+Whiteman consultants also see snacks continuing to shift from sweet to savory and spicy. Consider adding rosemary to popcorn seasonings, high protein meat and vegetarian snacks, and hummus chips.
  • The addition of fresh or dried rosemary to breads and focaccias adds a unique flavor and an artisanal flair.

Recent unique offerings containing rosemary, noted in Mintel’s Global New Products Database:

  • November 2015: In Greece, a Mediterranean mustard with Oregano and Rosemary was introduced. That same month saw a Greek white wine vinegar with rosemary and thyme launched in Germany.
  • September 2015: A dark chocolate blended with rosemary as the flavor ingredient was launched in the UK.
  • July 2015: Rosemary Truffle Kale Chips were launched in the USA, and were shown at the Summer Fancy Food Show.
  • Consider the following savory jam flavors: Pear-Rosemary Jam, as well as Onion, Apple, and Rosemary Preserves.

In addition to the unique flavor it imparts to foods, its extracts and oleoresins are used in a wide variety of foods as an antioxidant or antimicrobial, including meats, oils, baked goods, and snacks and fried foods. These effects of rosemary will be covered in another article.

The views, opinions and technical analyses presented here are those of the author or advertiser, and are not necessarily those of ULProspector.com or UL. The appearance of this content in the UL Prospector Knowledge Center does not constitute an endorsement by UL or its affiliates.

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Filed Under: Food, Beverage & Nutrition Tagged With: Material Deep Dive

Jill Frank

About Jill Frank

Jill Frank has been a food industry expert for Prospector since January of 2013. Jill serves as a consultant to all departments and monitors food industry trends and regulatory changes around the world. Her articles on these topics provide timely and relevant information for Prospector’s food industry members. In addition, Jill has played an integral role in optimizing and reorganizing the categorization of food ingredients within the Prospector search engine. Her efforts help to provide an enhanced user experience that is customized to meet the needs of R&D professionals in the food, beverage and nutrition industry.

Prior to joining Prospector, Jill was a Bakery Applications Specialist for Dupont Nutrition & Health, formerly Danisco USA, where she worked with the company’s sales team and with the global development team to analyze and develop new products, custom solutions and sales literature. She has worked as a consultant for nutrition products, and has acted as a Manager and Director of Research and Development at companies in the bakery and nutrition fields.

Jill held multiple titles with Gerber Products Company from 1995 – 2004. During her tenure, she managed and developed formulas relating to bakery, cereal and dry blended products. Jill worked to create, improve and reformulate products, mindful of ingredient origins, nutritional value and consumer acceptability.

Jill holds a B.S. in Bakery Science and Management from Kansas State University. She is a Certified Food Scientist, and is the President of her local chapter of the Institute of Food Technologists.

Jill is also an accomplished seamstress, textile designer and costume maker. She lives in Spring Hill, Kansas with her husband and daughter.

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