Sage
Dried sage has a savoury, herbaceous and astringent flavour with hints of peppermint. It compliments rich fatty meats such as pork or duck and its flavour is very little diminished by being cooked for a long time.
When dried and rubbed, sage has a fluffy texture quite unlike other dried herbs which is due to the high levels of essential oil.
Sage is a major ingredient in many savoury stuffings and its combination with onion is legendary. A tiny pinch of sage can really perk up a bland gravy whether intended for pork, lamb, beef or chicken.
Stored correctly in Kitchen Herbarry packaging dried sage will keep its quality of flavour for up to two years.
Fun Fact: Across south eastern Europe, and particularly on the Dalmatian Coast, beekeepers bring their hives to fields of flowering sage whose abundance of purple flowers produces the much prized mono-floral sage honey. Its well worth trying.
Allergens
This product is packed in an environment which also handles nuts, peanuts, sesame seeds, gluten, soya, mustard, milk, sulphered fruits and celery
Ingredients
Dried, rubbed sage
Country Of Origin
Turkey
Nutritional Information (per 100g)
| Energy (Kj) | 1320 |
| Energy (Kcal) | 315 |
| Fat | 12.8g |
| of which saturates | 7g |
| Carbohydrates | 60.7g |
| of which sugars | 1.7g |
| Fibre | 40.3g |
| Protein | 10.6g |
| Salt | 0.03g |
Storage Tips
The Kitchen Herbarry packaging is designed to keep your Sage in top condition for up to 2 years by keeping out moisture, air and light.
To ensure maximum life of your product please take care to:
- Only open the refill pack when you need to top up your kitchen spice jar.
- Do not pour from the refill pack into your kitchen spice jar since the product can ingress into the seal. It is better to use a spoon or a scoop.
- When resealing the pack, reseal all but a few millimeters, tap the base of the pack on a hard surface and squeeze out excess air before sealing fully.
- Do not open in a moist atmosphere such as a kitchen during or shortly after cooking.