Rose mary / Dry Rosmarinus officinalis Rosemary Family: Lamiaceae Botanical name: Rosmarinus officinalis Origin: Egypt Hs Code: 12119094 Packing: 20 kg pp bags Common cultivation The uses of rosemary in the kitchens: For its distinctive flavor, Rosemary leaves are widely used in many delicious dishes such as roast lamb, chicken, and turkey. Bulk-dried rosemary leaves are a very common component in the traditional food of the Mediterranean region whether fresh or dried. The aromatic, sharp, and bitter taste of rosemary leaf has made it an essential supplement for many meals. Rosemary leaves are used to make a beneficial tea. Rosemary leaves are very suitable for barbecued food as they add it an aroma like mustard. - Ancient Egyptians used Rosemary oil to soften the colic and expel the intestinal gases. - Contact us Now IF YOU LOOKING FOR THE SPECIALIST
Leaves Of Rosemary / Dried Rosemary / Rose mary / Dry Rosmarinus officinalis Rosemary Family: Lamiaceae Botanical name: Rosmarinus officinalis Origin: Egypt Hs Code: 12119094 Packing: 20 kg pp bags Common cultivation The uses of rosemary in the kitchens: For its distinctive flavor, Rosemary leaves are widely used in many delicious dishes such as roast lamb, chicken, and turkey. Bulk-dried rosemary leaves are a very common component in the traditional food of the Mediterranean region whether fresh or dried. The aromatic, sharp, and bitter taste of rosemary leaf has made it an essential supplement for many meals. Rosemary leaves are used to make a beneficial tea. Rosemary leaves are very suitable for barbecued food as they add it an aroma like mustard. - Ancient Egyptians used Rosemary oil to soften the colic and expel the intestinal gases. - Contact us Now IF YOU LOOKING FOR THE SPECIALIST
Dried Rosemary / Rose mary / Dry Rosmarinus officinalis Rosemary Family: Lamiaceae Botanical name: Rosmarinus officinalis Origin: Egypt Hs Code: 12119094 Packing: 20 kg pp bags Common cultivation The uses of rosemary in the kitchens: For its distinctive flavor, Rosemary leaves are widely used in many delicious dishes such as roast lamb, chicken, and turkey. Bulk-dried rosemary leaves are a very common component in the traditional food of the Mediterranean region whether fresh or dried. The aromatic, sharp, and bitter taste of rosemary leaf has made it an essential supplement for many meals. Rosemary leaves are used to make a beneficial tea. Rosemary leaves are very suitable for barbecued food as they add it an aroma like mustard. - Ancient Egyptians used Rosemary oil to soften the colic and expel the intestinal gases. - Contact us Now IF YOU LOOKING FOR THE SPECIALIST
Product name: Rosemary Rosmarinus Rosemary Name: Rosemary Family: Lamiaceae Botanical name: Rosmarinus officinalis HS Code: 12119094 Origin: Egypt Introduction about rosemary: Rosemary "Rosmarinus officinalis" is a long lasting, woody, and scented herb. It is a small tree which is always green. Its leaves look like the hemlock needles. It has purple, blue, white, or pink flowers. The Mediterranean region was the origin of rosemary. Rosemary can bear dryness. It can live without water for long periods. Rosemary belongs to the genus of Lamiaceae family. The word Rosemary is derived from the Latin origin of "dew" (ros) and "sea" (marinus) or "sea dew, Arabic name The Mythological history of rosemary: An ancient legend narrated that the Rosemary tree was named that name after the Virgin Mary put her blue cloak on a white rosemary bush while she was taking a rest, then the white flowers turned to blue. Since then the tree was known as "Rose of Mary". This tree has a very sacred position for Ancient Egyptians, Romans and Greeks. FOR MORE INFO PLS CONTACT US NOW (24/7)
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Botanical Name - Rosmarinus officinalis Category - Aromatic/Medicinal Form - Fresh/Dry Part Used - Leaves, Flowers, Twings General Information - Rosmarinus officinalis (Rosemery-family Lamiaceae) is one of the oldest Mediterranean shrubs with powerful pungent aroma and dark green elongated leaves and white or purple flowers. The rosemary herb was used as a food seasoning and natural medicine for over a million years. The name Rosmarinus derives from the Latin term that translates to â??dew of the sea.â?? Rosemary is a symbol of remembrance, since ancient Greece and Rome. Greeks used the herb to help their memory, to expel negativity by placing the sacred herb under the pillow, and to prevent nightmares. Dioscorides, Theophanus and Conrad Gesner, and ancient healers recognized the beneficial effects of rosemary in dealing with brain, liver, heart, and eye problems. According to legend, when Mary, Joseph, and the baby Jesus were fleeing to Egypt, Mary laid her cloak on a rosemary bush, and since that time, rosemary bush was called the Rose of Mary in honor of the Virgin Mary. Phytochemicals- R. officinalis leaves added to vinegar (marinade) make a great flavoring component in preparation of meat, shellfish, and vegetables. Rosemary plant is rich in vitamin A, vitamin C, thiamin, riboflavin, vitamin B6, and folate, as well as such important minerals like Ca, Mg, iron, phosphorus, potassium, and copper. Carnosic acid and carnosol (rosemary polyphenol) pose chemopreventive, antioxidant, and anticancer activities against prostate, skin, breast, leukemia, lung, urinary bladder, and colon cancers through genes that encode antioxidant phase II enzymes. As anti-inflammatory, carnosol has ability to reduce leukotrienes, inhibit 5-lipoxygenase, antagonize the intracellular Ca2 + mobilization, and inhibit the secretion of leukocyte elastase. Triterpenoid compound ursolic acid has been shown to have anti-inflammatory and even antidepressant effects.
Botanical Name - Rosmarinus officinalis Category - Aromatic/Medicinal Form - Fresh/Dry Part Used - Leaves, Flowers, Twings General Information - Rosmarinus officinalis (Rosemery-family Lamiaceae) is one of the oldest Mediterranean shrubs with powerful pungent aroma and dark green elongated leaves and white or purple flowers. The rosemary herb was used as a food seasoning and natural medicine for over a million years. The name Rosmarinus derives from the Latin term that translates to dew of the sea. Rosemary is a symbol of remembrance, since ancient Greece and Rome. Greeks used the herb to help their memory, to expel negativity by placing the sacred herb under the pillow, and to prevent nightmares. Dioscorides, Theophanus and Conrad Gesner, and ancient healers recognized the beneficial effects of rosemary in dealing with brain, liver, heart, and eye problems. According to legend, when Mary, Joseph, and the baby Jesus were fleeing to Egypt, Mary laid her cloak on a rosemary bush, and since that time, rosemary bush was called the Rose of Mary in honor of the Virgin Mary. Phytochemicals- R. officinalis leaves added to vinegar (marinade) make a great flavoring component in preparation of meat, shellfish, and vegetables. Rosemary plant is rich in vitamin A, vitamin C, thiamin, riboflavin, vitamin B6, and folate, as well as such important minerals like Ca, Mg, iron, phosphorus, potassium, and copper. Carnosic acid and carnosol (rosemary polyphenol) pose chemopreventive, antioxidant, and anticancer activities against prostate, skin, breast, leukemia, lung, urinary bladder, and colon cancers through genes that encode antioxidant phase II enzymes. As anti-inflammatory, carnosol has ability to reduce leukotrienes, inhibit 5-lipoxygenase, antagonize the intracellular Ca2 + mobilization, and inhibit the secretion of leukocyte elastase. Triterpenoid compound ursolic acid has been shown to have anti-inflammatory and even antidepressant effects.
