Rosemary : PAPRIMUR

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The rosemary (Rosmarinus officinalis L.) is the leaf of an aromatic evergreen shrub of the mint family, native to the Mediterranean region. The leaves are narrow, about 2 cm long. Its aroma has been described as reminiscent of pine.

It comes in different varieties chopped rosemary ideal for infusions and stews rosemary leaf perfect for flavouring roasts and stews organic rosemary grown without pesticides for a more natural option, and ground rosemary easily integrated into sauces and spice blends.

This spice is widely used in the food industry for its characteristic sensory profile and richness in bioactive compounds. Its processing follows strict quality standards to guarantee its purity, stability and functionality in industrial applications.

Time of Recollection

Rosemary is harvested in France and Spain in August, while in Portugal and Yugoslavia it is harvested during June and July.

Choose the texture you prefer

Rosemary leaf

Rosemary in dried leaves: rustic texture and intense aroma. Perfect to infuse and give character to your dishes.

Ground rosemary

Finely ground rosemary powder: easy to mix, without fibrous textures, and with all the aroma of freshly dried rosemary.

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Rosemary (Rosmarinus officinalis) is an aromatic herb widely used in the food industry for its powerful aroma, characteristic flavor and functional benefits.

Characteristics of Rosemary

Dehydrated rosemary maintains a grayish-green color and an intense aroma, preserving its active principles thanks to controlled drying processes. Its main characteristics include:

Moisture content less than 10%.: Allows for greater microbiological stability.
Preservation of essential oilsPreserves its high concentration of cineol, borneol and camphor.
High thermal resistanceIt preserves its organoleptic properties in cooking and pasteurization processes.

Rosemary Properties

Rosemary is a concentrated source of bioactive compounds with important functional benefits:

Phenolic acids (Rosmarinic acid, carnosic acid): Powerful natural antioxidants.
Terpenes and essential oilsAntimicrobial and unique aromatic and antimicrobial properties.
Flavonoids and polyphenolsThey contribute to the oxidative stability of foods.

These components are validated by analytical techniques such as gas chromatography (GC-MS) and UV-Vis spectrophotometry, ensuring their quality in each batch.

Benefits of Rosemary

The use of rosemary in the food industry provides key advantages in several applications:

Antioxidant functionDelays the oxidation of fats and oils, prolonging the shelf life of products.
Antimicrobial activityReduces the growth of bacteria and fungi, improving microbiological stability.
Sensory enhancementIntensifies the natural aroma and flavor of foods without the need for artificial additives.

Uses of Rosemary

Dried rosemary and its extracts are widely used in various industrial applications:

Meat industryNatural preservation in sausages, marinated and precooked products.
Elaboration of sauces and dressings.Provides freshness and aromatic complexity.
Snacks and baked goodsImproves sensory profile and oxidative stability.
Vegetable oils and fats: Extends stability and delays rancidity.
We are distributors of bulk spices.

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