Dried Rosemary Leaves Bulk 500g Culinary Herb for Western Cooking Baking and Grilling

Dried Rosemary Leaves, known in Chinese as Mi Die Xiang (迷迭香), from Rosmarinus officinalis. These large-leaf dried rosemary leaves are a classic Western culinary herb, traditionally valued in herbal practice for their warming, aromatic character. In TCM terms, rosemary is considered pungent in flavor and gently warming in nature. Commonly used as a seasoning for roasting, grilling, and baking, it is a versatile pantry herb for everyday cooking.

Key Selling Points

• Large-leaf dried rosemary leaves in loose bulk form
• Botanical source Rosmarinus officinalis with Chinese name Mi Die Xiang 迷迭香
• Classic Western culinary herb for roasting grilling and baking
• New harvest dried herb with 12 month shelf life
• 500g bulk pack suitable for home kitchens and food service

Quality & Sensory

Typically deep green to gray-green needle-like leaves with a firm dry texture. The aroma is characteristically piney and resinous with camphor-like undertones, and the flavor is warm, pungent, and slightly bitter when cooked or steeped.

Technical Specifications

Usage Scenarios

• Seasoning for roasted meats poultry and potatoes
• Infusing oils vinegars and marinades
• Baking into breads focaccia and savory pastries
• Steeping as a light herbal infusion
• Grilling and barbecue spice blends

Traditional Uses

In traditional herbal practice, rosemary has long been used as an aromatic warming herb, often infused in teas, oils, and vinegars. In TCM understanding it is regarded as pungent and warming, traditionally associated with invigorating circulation and refreshing the mind. In the kitchen it is classically paired with lamb, beef, chicken, potatoes, and olive oil, and is a staple of Mediterranean-style seasonal cooking.

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