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Sage, Ground

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The Thanksgiving Spice – ground sage is a must in gravy, cakes, stuffings, breads, and turkey soup.

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Though popular in French and Croatian cooking, other cultures are still trying to figure it out. Ground Sage has a sweet, but herbaceous and very savory flavor that’s reminiscent of celery, eucalyptus, parsley, and a bit of pine.

The difference between rubbed sage and ground sage: rubbed is simply crumbled apart and has a lighter, downy texture. Ground is a powder. Ground sage is great for many recipes when you need it to lend a bit of background flavor, but if you need a pronounced sage flavor or want a unique texture, then use rubbed.

Additional Info
Ingredients Sage leaves.
Recommended Applications Sage is fantastic when added to broiled vegetables like mushrooms, eggplants, or applied to roasted potatoes. Other delicious applications include pheasant, turkey stuffing, veal, sausage, or poultry casseroles.
Basic Preparation Ready to use as is, no preparation is necessary.
Cuisine Albanian, European, French, Greek, Italian, Mediterranean
Product Style Powder
Taste & Aroma Bitter or Astringent, Sweet
Shelf Life 2 Years
Handling / Storage Store in a cool, dry place.
Qualities All Natural, Gluten-Free, Kosher Parve, Non-GMO
Country of Origin Albania
Dietary Notes No


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