Ground Rosemary, Rosmarinus officinalis, is also known as rosemary powder, crushed rosemary, or culinary ground rosemary. It contains roughly 0.5% to 2.5% volatile oil that gives it its eucalyptus-like aroma.

Rosemary is an outlier in the herb family because the flavor actually increases once it is ground. The cell walls in the rosemary are broken when crushed, releasing the flavors stored inside the cells. It can be added at any point in the cooking process and won't lose much flavor.

Ground Rosemary is popular with manufacturers of sauces, and dog food/supplements/treats; pizza and Mediterranean restaurants; seasoning companies; and independent spice shops.

We also offer Cracked Rosemary and Organic Cracked Rosemary.

1/4 teaspoon dried rosemary = 1 teaspoon of fresh rosemary.

Flavor Profile

Ground Rosemary tastes piney, warm, and slightly balsamic with a tea-like undertone.

How to Use

Ground Rosemary delivers an intense flavor because its fine grind allows all the volatile oils to rise to the surface. It’s the choice to make when you want a smooth experience with rosemary flavor, without worry about the fibrous rosemary needles.

Ground Rosemary adds wonderful flavor to chicken dishes like Provencal Chicken and Greek Lemon Chicken. In French cooking it is used with meats like lamb or goose. Rosemary loves potatoes, so stir some into Honey Mustard Potato Salad. Toss in a DIY spice blend when making grilling seasoning and toss over vegetables for a Grilled Vegetable Pita, or rub over a large mushroom and enjoy a Grilled Portobello Mushroom Burger. 

Ground Rosemary is used in fruit desserts, on potatoes, in pot roasts, and in stews, stuffing, and soup stocks, as a marinade, dressing, or as part of a DIY seasoning rub.

Ground Rosemary works well with apricots, cabbage, chicken, eggplant, eggs, fish, lamb, onions, oranges, tomatoes, veal, and winter squash. Pair it with bay leaves, chives, garlic, oregano, parsley, sage, or thyme.