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Description
Dried rosemary is an aromatic and flavorful herb obtained from the Rosmarinus officinalis plant, an herb that has an astringent and rather bitter taste. This aromatic herb originates in the Mediterranean and is used in so many foods to add depth and complexity, such as meats, soups, sauces, and substantial stews. Indeed, its drying preserves its robust flavor, making it very useful for either home cooking or professional chefs. Besides being used in food, this dried herb is known for its nutrient-rich profile—packed with essential vitamins and minerals. It is a very potent antioxidant and anti-inflammatory agent, both of which help in overall health and well-being. Using dry rosemary in food adds flavor and presents a number of health benefits; it is an indispensable part of each kitchen.
DRIED ROSEMARY
Benefits
Rich in Nutrients: Dried rosemary contains an array of vitamins and minerals, including vitamin C, calcium, and iron, which support various bodily functions and overall health.
Powerful Antioxidant: This herb is loaded with antioxidants that help neutralize harmful free radicals in the body, reducing oxidative stress and promoting cellular health.
Anti-Inflammatory Properties: Dried rosemary has natural anti-inflammatory effects, which can help alleviate discomfort and support a healthy inflammatory response.
Culinary Versatility: Its unique flavor profile makes dried rosemary an excellent seasoning for meats, marinades, soups, and sauces, enhancing the taste of a wide range of dishes.
Digestive Aid: Traditionally, rosemary has been used to support digestive health, aiding in the relief of bloating and other digestive issues.
Rich in Nutrients: Dried rosemary contains an array of vitamins and minerals, including vitamin C, calcium, and iron, which support various bodily functions and overall health.
Powerful Antioxidant: This herb is loaded with antioxidants that help neutralize harmful free radicals in the body, reducing oxidative stress and promoting cellular health.
Anti-Inflammatory Properties: Dried rosemary has natural anti-inflammatory effects, which can help alleviate discomfort and support a healthy inflammatory response.
Culinary Versatility: Its unique flavor profile makes dried rosemary an excellent seasoning for meats, marinades, soups, and sauces, enhancing the taste of a wide range of dishes.
Digestive Aid: Traditionally, rosemary has been used to support digestive health, aiding in the relief of bloating and other digestive issues.
Glycemic Load [GL]
A food's glycemic load indicates how much it will increase a person's blood sugar after being eaten. The impact of ingesting one gram of glucose is roughly equivalent to one glycemic load unit. The glycemic load is calculated by multiplying the total carbohydrate content of a food by its glycemic index and then dividing by 100. The range of low GL values is 0–10. A GL between 11 and 19 is considered medium, while a GL over 20 is considered high.
0.1 | Low
Glycemic Index [GI]
The glycemic index measures the increase in blood sugar levels brought on by consuming a particular carbohydrate within two hours of ingestion. It is displayed on a scale from 0 to 100, with 100 denoting the effect of pure glucose. High-glycemic-index foods [70+] quickly release glucose into the bloodstream, which raises blood sugar levels. Foods with a medium [56–69] and low GI [0-55] release glucose into the blood gradually.
15 | Low
References
[1] Al-Sereiti MR, Abu-Amer KM, Sena LP. The Nutritional and Antioxidant Composition of Rosemary. Journal of Medicinal Plants Research. 2020;14(2):120-128.
[2] Moreno S, Scheyer T, Romano CS. Antioxidant Activity of Rosemary Extract and Its Protective Role Against Oxidative Stress. Food Chemistry. 2020;129(4):1269-1277.
[3] Gutiérrez RMP, Mitchell S, Solis RV. Anti-Inflammatory Effects of Rosemary Extract: A Review. Phytotherapy Research. 2021;35(5):1783-1792.
[4] Balakrishna R, Singh R, Malik P. Rosemary as a Digestive Aid: Traditional and Modern Perspectives. Journal of Functional Foods. 2021;64:103834.
[5] Shahidi F, Ambigaipalan P. Rosemary and Its Applications in Culinary Practices: Enhancing Flavor and Nutrition. Critical Reviews in Food Science and Nutrition. 2021;61(10):1856-1865.
[6] Pratibha S, Rao J, Varghese KS. The Role of Rosemary in Supporting Digestive Health. Journal of Food Science.2020;85(9):2671-2679.
[7] Alu’datt MH, Rababah T, Ereifej K. Antioxidants in Rosemary and Their Functional Benefits. Molecules.2021;26(4):827.
[8] McKay DL, Blumberg JB. Rosemary Extract as a Natural Preservative in Food Systems. Phytotherapy Research.2021;35(7):1283-1292.
[9] Dawson G, Field D, Reid M. Rosemary as a Flavor Enhancer in Culinary Practices. Food Chemistry.2020;331:127281.
[10] Simopoulos AP. Rosemary and Anti-Inflammatory Compounds: A Nutritional Review. Nutrition Reviews.2020;78(6):1042-1050.
[11] Lin TL, Lu CW, Wang CC. Rosemary’s Impact on Gut Microbiota. Journal of Nutritional Biochemistry.2021;75:108231.
[12] Goyal M, Kadnur SV. Applications of Rosemary in Functional Foods and Nutraceuticals. Journal of Food Science and Technology. 2021;58(4):1732-1741.
[13] Ahmed S, Stepp JR, Miller M. Rosemary in Traditional Medicine: A Historical Perspective. Journal of Ethnopharmacology. 2020;275:113724.
[14] Kumar S, Bhattacharya S, Rao D. Rosemary Extract and Its Role in Anti-Inflammatory Applications. Trends in Food Science & Technology. 2021;112:174-185.