Description of Rosemary Oil Moroccan
One of the most popular culinary herbs of European and American cuisine, Rosemary Oil is native to the Mediterranean and has been used for its delightful aroma for centuries. Herbal, camphoraceous, and slightly woody, this aromatic ingredient is often included alongside other herbs and citruses, providing a herbaceous odor that blends well with many other popular flavor and fragrance profiles. Its popularity has allowed it to flourish in nations all over the world, including Spain, Tunisia, and Morocco. From the kitchen to the shower, Rosemary Oil is highly popular with lotions, tonics, and spice blends.
Aroma & Flavor of Rosemary Oil Moroccan
Fresh and woody, with an camphoraceous tinge heavily reminiscent of freshly cut Rosemary. Flavor is herbal and refreshing, commonly utilized alongside other dried spices for meat and fish.
Colorless to pale yellow to pale green liquid
Latest Market Info: Feb, 2021
Moroccan Rosemary is a wild (not farmed) raw material that is collected near the end of Spring, typically in May. The 2020 Rosemary crop was average in terms of volume, but demand has grown due to rosemary’s usage within antiseptic products. Due to this consumer demand, there is no longer any availability for raw material until the next crop. Berjé still has inventory for rosemary oil available and will continue to monitor the 2021 crop cycle as it develops.
Harvest Schedule of Rosemary Oil Moroccan
4 MONTHS OF THE YEAR