Ripe, fresh, sweet and tart apricot is augmented by fragrant, herbaceous and woody rosemary nuances. This aromatic flavor is suitable for several applications including savory entrees, seasoning, dressings, marinades, oils, dips, hummus, snacks, breads, crackers, baked goods, desserts, and dairy products.

Rosemary (Rosmarinus officinalis) is a fragrant perennial evergreen shrub native to the Mediterranean. 

According to, “Rosemary has a distinctive pine-woody aroma with camphoraceous undertones and a fresh, bittersweet flavor.” 

It is a culinary herb that can be used fresh, dried, powdered, or as an oil. Rosemary is a good source of iron, calcium, and vitamin B6 and has antioxidant and anti-inflammatory properties. It is said to have health benefits, which include improved concentration, digestion, hair growth, stress relief, and muscle pain and ache relief. France and Spain are the largest global growers of rosemary while California is the main US grower.

Apricots (Prunus Armeniaca) are stone fruits also known as Armenian plums.  It is said that the apricot originated in China and dates back between 3000 -4000 BC. However, apricots were thought to be native to ancient Armenia because they were cultivated there as well. The Spanish missionaries introduced apricots to the United States in California in the 18th century. 

Apricots are a nutritious fruit, which are high in soluble fiber, natural sugar, antioxidants, potassium and vitamins A, C, and E. They are said to improve digestion, aid in healthy blood sugar and cholesterol levels, and eye health. Apricots can be eaten fresh, cooked, canned, or dried. Turkey is the largest global producer of apricots and California leads US production. Apricots are in season from late spring through summer and January 9th is National Apricot Day.

Visit for more formulation ideas for Rosemary Apricot and other on-trend flavors.