Scientific Name: Salvia rosmarinus Spenn., traditionally known as Rosmarinus officinalis L. Rosemary Leaves are aromatic culinary leaves recognised for their narrow shape, strong evergreen fragrance, and distinctive piney character.
Also Known As: Rosemary Leaves, Rosemary, Dried Rosemary, Garden Rosemary, Rosmarinus, Hasalban, Iklil Al-Jabal, and Rusmari.
What It Is Known For: A bold culinary herb with piney, woody, resinous, peppery, lightly citrusy, and mildly bitter notes. Commonly used with roasted vegetables, potatoes, breads, soups, sauces, marinades, chicken, lamb, fish, rice dishes, and seasoning blends.
AWAFI MILL Rosemary Leaves are dried aromatic leaves from Salvia rosmarinus Spenn., traditionally known as Rosmarinus officinalis L. Also called Rosemary, Hasalban and Iklil Al-Jabal, this culinary herb belongs to the Lamiaceae family. Its narrow, needle-like leaves have a natural green to olive-green colour, firm texture and distinctive evergreen fragrance. The flavour is piney, woody, resinous, peppery, lightly citrusy and mildly bitter. Use these leaves in roasted potatoes, vegetables, soups, sauces, marinades, breads, rice dishes, chicken, lamb, fish and seasoning blends. Lightly crush before adding a small quantity to your recipe. Carefully packed without added colours, artificial flavours, fillers or preservatives. Store tightly sealed in a cool, dry place away from moisture, heat and direct sunlight.
Scientific Name: Salvia rosmarinus Spenn., traditionally known as Rosmarinus officinalis L. Rosemary Leaves are aromatic culinary leaves recognised for their narrow shape, strong evergreen fragrance, and distinctive piney character.
Also Known As: Rosemary Leaves, Rosemary, Dried Rosemary, Garden Rosemary, Rosmarinus, Hasalban, Iklil Al-Jabal, and Rusmari.
What It Is Known For: A bold culinary herb with piney, woody, resinous, peppery, lightly citrusy, and mildly bitter notes. Commonly used with roasted vegetables, potatoes, breads, soups, sauces, marinades, chicken, lamb, fish, rice dishes, and seasoning blends.
How to Use: Lightly crush the Rosemary Leaves before use to release their aroma. Add a small quantity to marinades, soups, sauces, roasted dishes, breads, herb butter, rice dishes, or seasoning blends according to the recipe.
Awafi Mill Quality: Carefully selected Rosemary Leaves packed without added colours, artificial flavours, fillers, or preservatives. Store tightly sealed in a cool, dry place away from moisture, excessive heat, direct sunlight, and strong odours.
