Ground rosemary

Ground rosemary is a powdered version of the aromatic Mediterranean plant Rosmarinus officinalis, known for its intense aroma and fresh, resinous, and slightly citrusy flavor. It is commonly used in cooking to season meats, stews, roasted vegetables, and baked goods, adding a distinctive and fragrant touch to preparations.

Rosemary is native to the Mediterranean region, especially countries like Spain, Italy, and Greece, where it has been cultivated and used since antiquity in both gastronomy and traditional medicine.

Among its properties, it stands out for being a good source of antioxidants and anti-inflammatory compounds, in addition to aiding digestion and enhancing the flavor of foods without the need to add much salt.

In different Latin American countries, ground rosemary can be found under names such as dried rosemary, rosemary powder, or simply rosemary when referring to its ground form, although "ground rosemary" is the most common and widely understood term in most regions.