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Romerito and Rosemary—Foods with Multiple Properties
Edmundo Arias Torres1 and Bolívar Arias-O2
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DOI:10.17265/2162-5298/2026.02.004
1. Department of Applied Technology, Mexican Institute of Appropriate Technologies, S.C. Mexico City 07270, Mexico 2. Department of Social Development, Mexican Institute of Appropriate Technologies, S.C. Mexico City 07270, Mexico
Rosemary, of Mediterranean origin, is widely recognized for its properties in traditional medicine, due to the presence of bioactive compounds with antioxidant, anti-inflammatory and digestive effects. In contrast, the romerito, originally from Mexico, is distinguished by its role in Mexican gastronomy, especially in festive contexts, in addition to its nutritional value as a source of vitamins and minerals. The joint analysis allows us to show how both species represent different ways of using natural resources, either for therapeutic or food purposes. It is concluded that both the rosemary and the romerito have a significant importance in their respective contexts, contributing to scientific knowledge and cultural heritage. Romerito and rosemary are plants that grow in saline environments, as is the case of romerito, and calcareous in the case of rosemary. Both are edible, provide nutrients and have medicinal and cosmetology uses.
Botanicals, medicine, gastronomy, cosmetics.
Edmundo Arias Torres and Bolívar Arias-O.Romerito and Rosemary—Foods with Multiple Properties.Journal of Environmental Science and Engineering A 15 (2026) 58-62
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