Rosemary, belonging to the family of Lamiaceae, is one of the most common herbs found in a spice rack, not only because of its wonderful taste and aroma, but also because of its wealth of health benefits if regularly added to one’s diet. The oil is obtained by steam distillation of the flowering tops of Rosmarinus officinalis. The oil is a colourless to pale yellow free-flowing liquid, with herbal, camphoreous, woody, balsamic notes. The main chemical components of rosemary oil include a-pinene, borneol, b-pinene, camphor, bornyl acetate, camphene, 1,8-cineole, and limonene. The oil is used in flavour, medicinal, mouth wash and fragrance preparations.