Due to its strong aroma, it is often used in small amounts. Rosemary has a distinctive, strong flavor that is convincing that herbs aren’t just dainty things only meant for garnishing delicate soups or gently sprinkling on baby vegetables. Rosemary can be used as a sophisticated accent with just a pinch or two providing a subtle flavor to perk up a mundane sauce or pastry. Its flavor works exceptionally well with beef, chicken, fish, lamb, pork, veal and wild game. Rosemary’s taste is a bit cooling, woody, minty, and somewhat balsamic, with a strong aroma. It is also warm and a little peppery.
Rosemary is a very difficult herb to buy online, as it can be hard to determine what type of “cut” a spice company is selling. The three most common are whole, cracked and ground. It’s certainly easy enough to understand ground rosemary, but where it gets a bit trickier is whole needles vs cracked. Whole needles are often difficult to work with and can get caught in your teeth. Whole rosemary is an approximately 1″ long needle like leaf that is best used in longer cooking processes such as goulashes or stews. For shorter cook times, or for using in blends, we prefer to use a cracked rosemary needle. This rosemary is considered cracked rosemary leaves.
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