Dried rosemary leaves

Dried rosemary leaves are the dehydrated leaves of the Rosmarinus officinalis plant, an aromatic shrub native to the Mediterranean region. This ingredient is widely used in cooking to provide an intense, fresh, and slightly bitter flavor, with notes of pine and eucalyptus that enhance savory dishes such as meats, stews, soups, and baked goods.

Dried rosemary is obtained by carefully dehydrating fresh leaves, thus concentrating its aroma and extending its shelf life, making it a practical and long-lasting pantry staple.

Origin: Rosemary is native to Mediterranean countries such as Spain, Italy, and Greece, where it grows wild in warm and sunny climates. Its culinary and medicinal use dates back to ancient times, being highly valued in the traditional cuisine of these regions.

Properties: In addition to its culinary use, dried rosemary leaves contain antioxidants and natural antimicrobial compounds. In cooking, they help improve the digestion of heavy dishes and provide a characteristic aromatic profile that intensifies the flavor of food without adding calories.

Synonyms in Latin American Spanish: Although in many regions it is simply known as romero, in some countries it may also be referred to as romerillo seco or hojas de romero. It is a commonly recognized and used ingredient throughout the continent in various traditional preparations.