Natural flavoring Rosemary (fat-soluble)

Technical data sheet
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This aroma is well suited to :

Pastry
See dosageguide

Dosing guide Rosemary (fat-soluble)

Patisserie
for 1Kg of preparation
1/2 teaspoon
0,1 to 0,2%

Discover our Natural flavoring Rosemary (fat-soluble)

The natural liposoluble Rosemary flavour faithfully captures the aromatic signature of rosemary — camphoraceous leaves, resinous notes and delicate herbal touches.


Usage in pastries

In pastry-making, this rosemary flavour blends easily into creams, choux dough or shortcrust pastry. For example, a few drops can be added to an infused pastry cream, a financier or a Middle Eastern biscuit for a subtle aromatic note. Thanks to its liposolubility and controlled density, it disperses harmoniously in butter- or fat-based doughs without separating.


Applications in confectionery

For confectionery — fruit pastes, sugar pastes or jellies — the rosemary food flavour can be added hot or at the end of cooking in low doses (a few drops per 1 kg of mixture). It elegantly enhances sweets with citrus or red fruits, adding an original aromatic twist. The 74 Brix content ensures compatibility with concentrated sugars without altering the flavour profile.


Integration in chocolates

In chocolate-making, the liposoluble rosemary flavour pairs especially well with fatty ganaches or coatings. It withstands moderate heat and releases its herbal notes in pralines, caramel ganaches or coatings. Just a few drops are enough to gently flavour without affecting the texture or tempering.


Use in oils and fats

The natural rosemary flavour is designed to enhance oils (olive, rapeseed, sunflower) or flavoured butters. Its liposolubility and moderate density allow it to dilute evenly, providing a stable aromatic oil for seasoning, marinades or final dressings. Just a few drops in extra virgin olive oil are enough to create a pronounced aromatic effect.


Recommended flavour pairings

This concentrated rosemary flavour pairs beautifully with others: a hint of lavender for a Provençal touch, citrus zests (lemon, yuzu) to highlight brightness, or a touch of rosemary with garlic or thyme flavour for savoury profiles. In confectionery, a honey or rosemary-flower flavour can create bold yet balanced combinations.


  • Composition

    Sunflower oil, rosemary extract

  • Liquid
    Liquid
  • How to use it

    To be diluted between 0.1 and 0.2%

    For culinary use only.

    Shake well before each use.

    How to incorporate liposoluble rosemary flavour into your preparations?

    In pastry

    To flavour your cake batters, creams or ganaches, add the rosemary flavour at the end of mixing, after incorporating eggs or melted butter. Fold it in gently to diffuse its aroma without altering the texture.

    In confectionery

    When preparing caramels, fruit pastes or chocolates, add the rosemary flavour off the heat, just after cooking. Mix thoroughly so it blends perfectly with the other ingredients.

    In savoury dishes

    To flavour sauces, marinades or aromatic oils, add the rosemary flavour at the end of cooking or just before serving. Stir gently to preserve the full intensity of its aromatic notes.

    For more details on dosage, see our page Dosage Guidelines

Technical data sheet
Rosemary (fat-soluble)

Download

This PDF document provides comprehensive data on the composition, organoleptic characteristics, physicochemical specifications, and recommended uses of our Natural flavoring Rosemary (fat-soluble) .

You will also find details on allergens, restricted substances, as well as storage and usage advice to ensure the best quality of your finished products. When this aroma is organic, you will find the reference of the organic certification body.

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