Badia Rosemary Spice, 0.5 oz

Whole dried rosemary leaves — pine-resinous, slightly camphorous, and built for high-heat Mediterranean cooking. The needles hold their shape through roasting and grilling, releasing aromatic oils into fat, oil, and pan drippings.

Common Uses

Roast lamb, porchetta, and pork loin rubs, rosemary-garlic potatoes, focaccia al rosmarino, grilled chicken and bistecca marinades, Tuscan bean soups, Provençal herb blends, and rosemary-infused olive oil.

Cuisine Context

Rosemary is foundational in Tuscan, Ligurian, and Provençal kitchens — the herb that lives next to the olive oil and the salt. It also anchors Greek, Sicilian, and Spanish grill cookery wherever lamb, pork, and root vegetables hit fire.

Pro Tip

For a dry rub, mince the needles fine with kosher salt and garlic on a cutting board until you have a coarse paste. The salt draws out the oils and helps the rub cling to lamb chops or pork tenderloin.

Ships from Doral, FL.