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Description
"Dried Rosemary" is a robust culinary herb known for its pine-like aroma and strong, slightly bitter taste. Popular in Mediterranean cuisine, it enhances roasted meats, vegetables, and soups with rich, herbal depth. This herb contains antioxidants and anti-inflammatory compounds, as well as small amounts of iron, calcium, and vitamin B6. Dried rosemary holds its flavor well in long-cooked dishes, adding both culinary complexity and gentle wellness support to traditional and modern recipes.
Category
Herbs
Dried Rosemary
Benefits
Supplies essential nutrients: Rosemary delivers vitamin C, calcium, and iron—supporting immunity, bone strength, and circulation.
Helps protect cells: Its antioxidant compounds neutralize free radicals and promote long-term cellular health.
Naturally eases inflammation: May help soothe joints and muscles while supporting a balanced inflammatory response.
Enhances savory dishes: Adds piney, earthy depth to meats, roasted vegetables, sauces, and stews.
Supplies essential nutrients: Rosemary delivers vitamin C, calcium, and iron—supporting immunity, bone strength, and circulation.
Helps protect cells: Its antioxidant compounds neutralize free radicals and promote long-term cellular health.
Naturally eases inflammation: May help soothe joints and muscles while supporting a balanced inflammatory response.
Enhances savory dishes: Adds piney, earthy depth to meats, roasted vegetables, sauces, and stews.
Glycemic Load [GL]
A food's glycemic load reflects its potential to raise blood sugar levels after consumption. The impact of ingesting one gram of glucose is roughly equivalent to one glycemic load unit. The glycemic load is calculated by multiplying the total carbohydrate content of a food by its glycemic index and then dividing by 100. The range of low GL values is 0–10. A GL between 11 and 19 is considered medium, while a GL over 20 is considered high.
0.1 | Low
Glycemic Index [GI]
The glycemic index measures the increase in blood sugar levels brought on by consuming a particular carbohydrate within two hours of ingestion. It is displayed on a scale from 0 to 100, with 100 denoting the effect of pure glucose. High-glycemic-index foods [70+] quickly release glucose into the bloodstream, which raises blood sugar levels. Foods with a medium [56–69] and low GI [0-55] release glucose into the blood gradually.
15 | Low
References
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[2] Moreno S, Scheyer T, Romano CS. Antioxidant Activity of Rosemary Extract and Its Protective Role Against Oxidative Stress. Food Chemistry. 2020;129(4):1269-1277.
[3] Gutiérrez RMP, Mitchell S, Solis RV. Anti-Inflammatory Effects of Rosemary Extract: A Review. Phytotherapy Research. 2021;35(5):1783-1792.
[4] Balakrishna R, Singh R, Malik P. Rosemary as a Digestive Aid: Traditional and Modern Perspectives. Journal of Functional Foods. 2021;64:103834.
[5] Shahidi F, Ambigaipalan P. Rosemary and Its Applications in Culinary Practices: Enhancing Flavor and Nutrition. Critical Reviews in Food Science and Nutrition. 2021;61(10):1856-1865.
[6] Pratibha S, Rao J, Varghese KS. The Role of Rosemary in Supporting Digestive Health. Journal of Food Science.2020;85(9):2671-2679.
[7] Alu’datt MH, Rababah T, Ereifej K. Antioxidants in Rosemary and Their Functional Benefits. Molecules.2021;26(4):827.
[8] McKay DL, Blumberg JB. Rosemary Extract as a Natural Preservative in Food Systems. Phytotherapy Research.2021;35(7):1283-1292.
[9] Dawson G, Field D, Reid M. Rosemary as a Flavor Enhancer in Culinary Practices. Food Chemistry.2020;331:127281.
[10] Simopoulos AP. Rosemary and Anti-Inflammatory Compounds: A Nutritional Review. Nutrition Reviews.2020;78(6):1042-1050.
[11] Lin TL, Lu CW, Wang CC. Rosemary’s Impact on Gut Microbiota. Journal of Nutritional Biochemistry.2021;75:108231.
[12] Goyal M, Kadnur SV. Applications of Rosemary in Functional Foods and Nutraceuticals. Journal of Food Science and Technology. 2021;58(4):1732-1741.
[13] Ahmed S, Stepp JR, Miller M. Rosemary in Traditional Medicine: A Historical Perspective. Journal of Ethnopharmacology. 2020;275:113724.
[14] Kumar S, Bhattacharya S, Rao D. Rosemary Extract and Its Role in Anti-Inflammatory Applications. Trends in Food Science & Technology. 2021;112:174-185.