Description
Rosemary Essential Oil is a food-grade essential oil obtained by steam distillation of the flowering tops and leaves of Rosmarinus officinalis. The oil delivers a fresh, camphoraceous, herbal aroma used in Mediterranean cuisine, meat seasoning systems, and aromatherapy. This is the volatile essential oil, distinct from the non-volatile carnosic-acid-rich rosemary extract used as an antioxidant.
Colorless to pale yellow mobile liquid with a strong, fresh, woody-herbal, camphoraceous aroma. Miscible with ethanol and fixed oils; insoluble in water. Chemotype variation drives the principal aroma compound balance: the cineole chemotype carries 38 to 55 percent 1,8-cineole, the camphor chemotype carries 18 to 30 percent camphor, and the verbenone chemotype carries 15 to 40 percent verbenone.
We supply food-grade Rosemary Essential Oil from manufacturers and traders holding ISO, Halal, Kosher and other certifications relevant to the product and production. Spanish, Moroccan, and Tunisian origins are available, each carrying a characteristic chemotype balance.
Common market grades include Spanish (camphor-dominant), Moroccan and Tunisian (cineole-dominant), and Corsican (verbenone-dominant) chemotypes, plus standard food-grade and aromatherapy grade.
Bulk and reduced-MOQ shipments. Batch-level COA covering specific gravity, refractive index, optical rotation, 1,8-cineole and camphor content by GC, heavy metals, and microbiology.
Introduction
Rosmarinus officinalis is a Mediterranean evergreen shrub cultivated commercially across Spain, Morocco, Tunisia, France, and Italy. The plant is harvested at the start of flowering when essential oil yield and composition peak.
Production proceeds by steam distillation of fresh or partially dried herb, yielding approximately 0.5 to 1.5 percent essential oil. Chemotype is determined by genetics and climate rather than production method, which is why source country is a meaningful quality marker for this oil.
Regulated as Generally Recognized as Safe by the U.S. FDA (21 CFR 182.20), assigned FEMA GRAS number 2992, and approved by JECFA as a flavoring agent. EFSA lists rosemary oil for flavor use, distinct from rosemary extract (E392), which is regulated separately as an antioxidant.
Principal aroma compounds vary by chemotype: 1,8-cineole (15 to 55 percent), camphor (5 to 30 percent), alpha-pinene (8 to 20 percent), and verbenone (trace to 40 percent depending on chemotype). Camphor and 1,8-cineole content typically defines food-grade specifications.
Strategic positioning combines culinary flavor for Mediterranean seasoning systems with positioning in functional and natural cosmetic categories. The oil is sensorially and functionally distinct from non-volatile rosemary extract, which serves a completely different role as a natural lipid antioxidant.
Where it is used
- Meat seasoning and rub blends; Mediterranean lamb, pork, and poultry preparations
- Sauces and marinades for grilled meat and vegetable applications
- Bakery: focaccia, herb breads, and savory crackers
- Olive oil flavor infusions and finishing oils
- Soups and stocks with Mediterranean profile
- Cosmetics and personal care: hair tonics, shampoos, and natural-positioned toiletries
- Aromatherapy and wellness blends for focus and circulation positioning
- Functional food and dietary supplement applications
Technical data
| Item | Specification |
|---|---|
| Appearance | Colorless to pale yellow mobile liquid |
| Specific gravity (20 °C) | 0.894 to 0.920 |
| Refractive index (20 °C) | 1.464 to 1.473 |
| Optical rotation (20 °C) | −5° to +10° |
| 1,8-Cineole content (GC) | 15.0% to 55.0% (chemotype-dependent) |
| Camphor content (GC) | 5.0% to 30.0% (chemotype-dependent) |
| Solubility in 90% ethanol | 1 vol in 10 vol clear solution |
| Heavy metals (as Pb) | ≤ 10 mg/kg |
| Arsenic | ≤ 3 mg/kg |
| Source | Steam distillation of Rosmarinus officinalis flowering tops |
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