MADARA by tofillo
Rosemary (Rosmarinus) with its special relaxing aroma and its special, strong, intense taste, is used for its healing – beneficial properties but also for its culinary performance. It is a key ingredient in many dishes of Cretan cuisine.
Carefully selected leaves, naturally dried and placed in a package of 30gr.
The doypack package with zip sealing, suitable and certified for food, offers easy opening and closing, absolute protection, ensures the preservation of aromas and at the same time allows visual contact with the product.
- Natural product
- Favourite ingredient of Cretan and Mediterranean cuisine
- Goes well with meat and brings out its flavours and scents
- Promotes physical and mental well-being
- Can be served as a beverage
- With nutritional and healing properties, it is also used in the pharmaceutical industry
Its Latin name, “Rosmarinus” means “freshness of the sea” due to the soft blue colour of its flowers and the fact that it often grows near the sea.
It is a perennial, evergreen shrub that blooms in early spring, however flowers can be seen on some shoots almost all year round. It can grow up to one and a half meters in height and its characteristic leaves are long, leathery and dark green.
It thrives both in warm and cold climates since it withstands both high summer temperatures and low winter temperatures. It self-seeds in the Mediterranean region and is inextricably linked to its tradition.
It was known to the ancient Egyptians, Greeks and Romans who used it in various religious ceremonies and celebrations, in the decoration of buildings and temples, while they also burned it as incense.
It has been also associated with beauty and youth and was a gift from goddess Aphrodite to humans. Students in ancient Greece wore rosemary wreaths on their heads because it has stimulating abilities and increases blood circulation.
It is considered to cleanse the blood and is beneficial for breathing and asthma problems. It is also antiseptic, stomach tonic and antirheumatic. Used for washing or bathing, it is beneficial for the skin and helps in hair growth.
It is an excellent melliferous plant.
USES IN COOKING
Makes all meat (red and white), potatoes (fried or baked), vegetables, rice and charcuterie tastier
It is a key ingredient in many dishes of Cretan cuisine such as barbounia savoro (red mullet in savory sauce) and hochlioi bourbouristi (burbling snails)
Can be used in marinades
Gives fish a special
taste and aroma
Flavours olive oil for salads
Goes perfectly with legumes such as chickpeas and black beans
Adds a spicy taste to soups
Gives a special taste
and aroma to sauces
- 1 Gilt-head sea bream scaled and gutted
- ½ a sliced Tomato
- 1 chopped Garlic clove
- ½ Green Pepper cut into slices (optionally)
- ½ dry Onion cut into slices
- ½ tsp Rosemary
- ½ tsp fresh Parsley
- Freshly ground Pepper
- Extra Virgin Olive Oil
- Wash the fish well, put it in a baking pan on a parchment kitchen paper, sprinkle with salt and pepper externally and internally
- Staffed the fish with tomato, garlic, pepper, onion, rosemary and parsley
- Add on top Extra Virgin Olive Oil
- Bake in the oven grill for 10-15 minutes in 200°C
- We enjoy it while it is hot with a nice salad