The emblematic herb of Provence
Rosemary’s strong Mediterranean flavor will mellow your sauces, tarts, roast lamb and stuffed tomatoes.
This is THE emblematic herb of Provencal cuisine ! Its name comes from the latin “rosmarinus” which means dew of the sea.
Rosemary grows on a bush (Rosmarinus officinalis) in the wild throughout the Mediterranean. It is infused in stews and soups.
It has a spicy smell of camphor and its bitter and astringent taste will enhance your grilled fish, braised meat, barbecue marinades and steamed vegetables.
Also perfect with a wine-based sauce, game, stuffing and poultry “en papillote”.
Add at the end of the cooking process to maintain the fresh aromas. Don’t leave it infuse for too long or it may become bitter. Rosemary tends to make dishes taste salty so be careful with the seasoning.
Perfect for grilled fish, braised meat, barbecue marinades and steamed vegetables. Use with a wine-based sauce, game, stuffing and poultry “en papillote”
The Benedictine monks are said to have introduced rosemary to Central Europe in the 9th century. The Romans believed that rosemary brought luck to the living and tranquility to the dead. Christians associate rosemary with the Virgin Mary who is thought to have rested at the foot of a rosemary bush during the escape from Egypt and who laid Jesus down on stalks of rosemary in his manger.
The expertise of spices by Terre Exotique
At the confluence of culinary traditions, botany and the poetry of the world, Terre Exotique has been searching for many years for the source of peppers, berries, seeds and other wild follicles to enrich your daily life with new flavors.
The know-how from the plant to the plate, and often ancestral, are at the heart of their approach. Aware that they are not inventing anything, they wish to pass on excellence through an approach that respects biodiversity and a quest for new flavors that is as passionate as it is demanding.