Rosemary (Ground)


Ground rosemary is rosemary’s baby: If you want the flavor of this perfectly aromatic herb, without seeing it, or the texture issues, then the ground is profound.

1 oz./28g

Sold By: Spice Jungle

Product Description



Rosemary is one of the pivotal herbs in world cuisine. Relatively easy to grow, it finds its way into farms, gardens, and herb pots around the world. The only downside to using rosemary is a commitment to its texture.

A long, waxy, woody leaf fresh, and a brittle, stick-like leaf dried, there are definitely visual, and tactile, considerations for using it. For a lamb roast, you might want the visual appeal of the herbs. For an herbed bread? The texture is not a winner.

Except, as the informercials say: “Until now!”

Introducing: Ground rosemary!

All of the flavor, without the texture, and visual issues.

Normally, I’m the first one to tell you to grind your own. The essential oils released, by grinding, lose their potency over time. To get this kind of uniformity of grind, though, even from a pretty good home spice mill, is a little tricky, especially if you need volume.  Here is one of my exceptions to the rule of “grind your own.”


Rosemary is a very muscular herb, with strong notes of pine, sage, pepper, and a hint of camphor. The slender leaves are sticky, with a resin that is loaded with essential oils.  The waxy surface makes it a great herb for roasting, because it tends not to burn as easily as thyme, oregano, or marjoram.


Rosemary is native to the Mediterranean. Today, Tunisia, Morocco, and Spain are the biggest exporting countries, but, as it grows very easily,  it is cultivated all over the world, as both a domestic potted plant, and as a decorative ground cover.


  • Roasted rack of lamb;
  • An aromatic for roasted potatoes;
  • In breads;
  • Iranian Zeeresh;
  • Chicken Malai Seekh Kebab.


  • Preserved lemon herb bars – Similar to its desert cousin. A nice savory side for meats, poultry, and fish;
  • Ground rosemary is excellent in my Giovannicake, a riff on the classic American Johnnycake;
  • Add to fresh, homemade ricotta for raviolis, in a browned sage butter, that are truly smashing!;
  • Sprinkle with toasted sesame seeds on hummus, in place of za’atar.


Rosemary began being used as a culinary herb by the early Greeks. The name “rosemary” is based on its Latin origins. Rosmarinus literally from ros (dew) and marinus (the sea) or “dew of the sea.”

An herb of kings, and poets. Shakespeare celebrated rosemary for its symbology, as an herb of remembrance, in Hamlet. Napoleon Bonaparte enjoyed a cologne with a rosemary scent. Charlemagne ordered rosemary be planted in his royal gardens.



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Get top quality from our friends at SpiceJungle.


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