Rosemary
Nutrition Facts
| Per 2 g | Amount |
|---|---|
| Energy | 6 kcal |
| Carbohydrates | 1.3 g |
| Fiber | 0.9 g |
| Protein | 0.1 g |
| Fat | 0.1 g |
Product Specifications
| Botanical Name | Rosmarinus officinalis |
| Family | Lamiaceae |
| Part Used | Leaf |
| Origin | Egypt / Mediterranean region |
| Harvest Season | March–July |
| Cut Type | Whole Leaf, Crushed |
| Granulometry | Whole leaf 2–4 cm; crushed 1–3 mm |
| Moisture | ≤ 12% |
| Volatile Oil (EO) | ≥ 1.0% (cineole, camphor, α-pinene) |
| Color / Aroma | Green needle-like leaves; strong pine-like, aromatic scent |
| Allergens | None |
| Heavy Metals | Within limits |
| Pesticide Residues | Meets MRL |
| Microbial Limits | Within spec |
| Shelf Life | 24 months |
| Storage | Store sealed in a cool, dry place (≤ 25°C) |
| Packaging | 100g/200g/500g pouches; bulk cartons |
Trade & Export Information
| HS Code | 09109990 |
| Variety | Egyptian Rosemary |
| Sizes | Whole 2–4 cm; crushed 1–3 mm |
| Packaging | 3 Kg Carton – Bulk / Consumer packs |
| Availability | Year-round |
| Shipping | Air/Sea Shipment |
How to Use
Use in roasted meats, potatoes, bread, sauces, and marinades for a woody-aromatic flavor.
Storage & Safety
Culinary use only; avoid excessive use during pregnancy.