Rosemary

A member of the mint family, rosemary has a fragrant (lemon and pine notes) and woody flavor that pairs well with oily foods such as lamb and certain fish. It is also commonly used on breads and in Italian dishes. When cooking with rosemary, use caution in regards to the quantity and the amount of time it is cooked. If cooked too long, the flavor can become bitter.



Spice Fun Fact: The name rosemary originates from the Latin words for ʺdewʺ ros and ʺseaʺ marinus, meaning ʺmist of the seaʺ or ʺdew of the sea.ʺ

Kosher

Origins

Morocco

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