Research Journal of Agricultural Sciences Vol : 3 - Issue : 6 ; 1165-1169 Tawheed Amin, S P S Gulleria* and Suman Vikas Bhat* Amity Institute of Food Technology, Amity University, Sector-125, Noida - 201 303, Uttar Pradesh, India *Department of Food Technology, Islamic University of Science and Technology, Awantipora - 192 122 (J & K), India Abstract Rosemary is an important medicinal and aromatic plant and is cultivated for its valuable essential oil. It is well known that the activity of both the essential oil as well as rosemary extracts in the food industry is due to the presence of some important compounds such as carnosol and carnosic acid. Due to its antioxidant and antimicrobial activity, it can serve as a potent natural food additive in the food industry. Also because of its flavoring agent, it can be used as an alternative to synthetic food flavoring agents. Since the current demand in the food industry is the reduction or elimination of the use of synthetic food additives which can be met by the application of rosemary oil and extracts. In this review, a brief introduction to rosemary plant, its health benefits, and applications as a food additive in food industry are discussed.