Rosemary Extract

The leaves, both fresh and dried, are used in traditional Mediterranean cuisine. They have a bitter, astringent taste and are highly aromatic, which complements a wide variety of foods. A tisane can be made from the leaves. When burnt, they give off a mustard-like smell and a smell similar to burning wood, which can be used to flavor foods while barbecuing.

Rosemary is high in iron, calcium and vitamin B~6,^[11] 317 mg, 6.65 mg and 0.336 mg per 100 g, respectively.^[12] Rosemary extract has been shown to improve the shelf life and heat stability of omega 3-rich oils, which are prone to rancidity.^[13]