Ingredient Overview
Rosemary is a woody, aromatic herb widely used in Mediterranean cooking. Its leaves contain phenolic compounds, including carnosic acid and rosmarinic acid, that are used in botanical extraction.
Rosemary illustrates how a familiar food herb can supply several different ingredient fractions. Its phenolic constituents include both carnosic acid and rosmarinic acid. These compounds bring interest beyond the aroma of the leaves, linking a recognisable Mediterranean herb with concentrated botanical and food ingredient preparations.