Made from finely ground rosemary. This aromatic herb is indigenous to the Mediterranean region where it thrives in the calcium-rich soil and dry climate. It has a strong flavor that is pungent but undeniably pleasant. In Italy, it is the preferred herb with veal, poultry, or lamb dishes, especially those simmered with wine, olive oil, and garlic. Other Mediterranean countries do use it, although less lavishly, while in Northern Europe, it often finds it way into sausage mixtures. This versatile herb tastes good with strongly flavored vegetables, jams and jellies, and even wine punches.