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3,50 €45,40 € /kg
Because of its pronounced, bitter taste with camphor notes, sage is appreciated with most meats, including pork, veal and poultry. It can be added to meat at the end of cooking, or incorporated into a stuffing or sauce.
And as always, our spices are ground to order for freshness and flavor, one of the hallmarks of Place des Epices.
Common name: Sage officinale
Botanical name: Salvia officinalis L.
Botanical family: Lamiaceae
Part used: Leaf
Origin: Albania, Bosnia, Bulgaria, France, Spain, Portugal, Morocco
Harvesting time: Summer
Harvesting technique: Manual or mechanical
Storage: Dry
Grown / Wild: Grown or wild
Guarantee: Organic, certified by FR-BIO-01
Storage conditions: Protect from heat, light and humidity.
Shape: Powder
Color: Green-gray
Odour: Characteristic, aromatic
Taste: Aromatic, spicy
| Weight | 50 g |
|---|---|
| DLUO | |
| Continent-Country | Europe |
| Botanical nomenclature | Salvia officinalis L. |
| Weight | 60g box, 60g pouch, 100g pouch, 200g pouch, 500g pouch |
| Grinding | fine powder, coarse, medium fine |
