Rosemary is related to basil, mint, oregano and sage. It is native to the Mediterranean regions and used in many cuisines. Rosemary has a strong woody, minty, somewhat peppery flavor that goes well with beef, pork, chicken, lamb, game, and on vegetables. When cooking with dried rosemary, 1/4 teaspoon = 1 teaspoon of the fresh herb. Origin of spice: Morocco

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