Rosemary’s taste is a bit cooling, woody, minty, and somewhat balsamic, with a strong aroma it is also warm and a little peppery. It's frequently used as a seasoning in Mediterranean cooking—most notably in France and Italy, where rosemary is broiled with poultry and mutton is seasoned heavily with it. Rosemary herb is found in recipes for marinades, baked fish, chicken, cream cheese, eggs, fish, mushrooms, onions, oranges, potatoes, tomatoes and winter squash. You'll also find it as a staple ingredient in the seasoning blends bouquet garni and herbes de Provence. Rosemary is also the perfect compliment in soups, stews and sauces, with apples and other fruits. Its balsamic undertone is relished in breads, herb vinegars and salad dressings. Helpful hint: Unlike many seasonings, rosemary doesn't lose any of its potent flavor or aroma during cooking.Works well in combination with bay leaves, chives, garlic, oregano, parsley, sage and thyme.
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Spices |
Seasonings |
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Chiles |
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Recipes
