86. Rosemary

  1. Mathew Attokaran

Published Online: 7 FEB 2011

DOI: 10.1002/9780470959152.ch86

Natural Food Flavors and Colorants

Natural Food Flavors and Colorants

How to Cite

Attokaran, M. (2011) Rosemary, in Natural Food Flavors and Colorants, Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780470959152.ch86

Author Information

  1. Plant Lipids Limited, Cochin, India

Publication History

  1. Published Online: 7 FEB 2011
  2. Published Print: 18 MAR 2011

ISBN Information

Print ISBN: 9780813821108

Online ISBN: 9780470959152



  • rosemary;
  • rosemary, fascinating herb - for flavor, fragrance, medicine and as antioxidants;
  • ancient people, using rosemary - strengthening memory, as emblem of fidelity;
  • rosemary, cultivated in kitchen gardens - symbol, influence of mistress of household;
  • rosemary, a small evergreen shrub - in Mediterranean countries, as Spain, Portugal, Italy, Yugoslavia, Turkey, Tunisia and Algeria;
  • rosemary propagation - by seeds, cuttings and division of roots;
  • rosemary, and essential oils - dry herbs, powdered using a hammer mill and roller mill;
  • rosemary oil, a colorless to pale yellow oil - with warm, camphoraceous flavor;
  • rosemary oil, use both in flavoring and fragrance;
  • rosemary extracts - used in paprika oleoresin as antioxidants


This chapter contains sections titled:

  • Introduction

  • Plant Material

  • Chemistry

  • Essential Oil

  • Oleoresin

  • Uses

  • Analytical Method

  • Identification Numbers

  • References