Rosemary Leaves, Whole

Steam sterilized. Rosemary is piney, resinous, and bold. Whole leaf is used on roasted meats, potatoes, and focaccia; cut-and-sifted bakery grade is sized for doughs and crackers; ground rosemary disperses in rubs, sausage, and marinades. Steam sterilization preserves the leaf's color and oil. Rosemary Leaves are a robust, aromatic herb with a distinctive pine-like, slightly resinous flavor and a hint of citrus and pepper. Widely used in Mediterranean cuisine, they complement roasted meats, poultry, bread, vegetables, and marinades with remarkable versatility. Restaurants, bakeries, spice blenders, and food manufacturers purchase rosemary in bulk for both culinary applications and seasoning blends.