Rosemary Seasoning

Rosemary Seasoning: A touch of Mediterranean indulgence

Rosemary Seasoning is a hardy, woodsy, aromatic blend with nuances of mint, sage, pepper, balsamic, and lemon-pine flavor. I’ve added a touch of salt as well as a hint of garlic and sage, to give this universal blend just the right balance.

Extremely versatile and yet intense, use sparingly.

Can also be used in your spice grinder.
 

By the way, my Rosemary Seasoning is not a rosemary salt, because the salt content is too low for it. At seasoning salts, the salt content must be at least 40%. That's too much salt for me, because I want to add flavor to my dishes and not over-season them.

At a glance

Ingredients & allergens

65% rosemary, mountain salt, garlic, lemon peel, sage

May contain traces of celery and mustard.

** No sugar added. Sugar contents are naturally occuring in the ingredients.

Use

Use the Rosemary Seasoning for:

• chicken, pork, beef and tofu. It is also great for rubbing or marinating.
• roasted, fried, or grilled vegetables
• cereals, (whole wheat) pasta, couscous, noodles, polenta, rice
• any kind of potato: baked, roasted, fried or on French fries
• dips: When mixed with yogurt, cream cheese, butter, sugo, sauces or mayonnaise, the rosemary salt develops a delicious aroma.
• bread and crackers: It's delicious sprinkled on flatbread, pita, and various other types of bread.
• oils: You can add it to neutral oils such as rapeseed oil, grape seed oil, peanut oil, vegetable oil, safflower oil or corn oil to flavor them.

  Note: Most neutral oils tend to have a higher smoke point. Don't use flavored oils if you plan to fry with them.