Sage leaves are from a small perennial herb native to the Mediterranean, that have greyish green leaves. It has a strong, astringent, sweet savoury and peppery flavour and a fresh aroma reminiscent of balsamic. It is an essential herb for pork and poultry stuffing. Commonly used in Italian cooking, particularly with veal. Also, it is good with cheese dishes, eggplant, lame, soups, stews, turkey and vegetables.
With a strong, astringent, sweet savoury and peppery flavour and a fresh aroma reminiscent of balsamic, Sage is paired perfectly with meats like pork and veal, but can also be added to just about any savoury dish. Soups, stews, pasta sauces, cheese sauces, roasts, Sage is one of the most versatile and popular herbs.
Sage is a herb that belongs to the mint family, and contains volatile oils and flavonoids and acids that have several medicinal properties. It is anti-oxidant and anti-inflammatory and it is closely associated with a the better functioning of the brain as an outstanding memory enhancer
100% dried Sage Leaves
How to use:
As dried sage leaves are stronger than fresh sage leaves, it should be used sparingly. Use 1tsp of dried in place of 1 handful of fresh.
Use it with fatty dishes and meats to balance the intensity.
Use it with other savoury herbs for pork and poultry stuffing.
In Italian cooking use it for veal dishes such as scallopini sauces, pizza and pasta.
Sprinkle with salt on crisp potato wedges.
Use it with corn, cucumbers, lamb, game, rabbit, venison, squash, stews, sweet potatoes, stuffing, turkey, and vegetables.
Great to add flavour to sauces, soups, dressings and marinades
Combine with thyme, rosemary and oregano to make the popular mixed herbs.
Sprinkle over onions, eggplant and tomatoes.
Adds flavour to soft cheese dishes and cream sauces.
Add fresh sage to omelettes and frittatas.
Combine with bell peppers, cucumbers and sweet onions with plain yogurt for a salad
Country of origin:
Other names or spelling:
Garden Sage, True Sage, Salvia, Salvia officianalis
Sichuan Pepper is an oriental fruit grown on a small ash tree native to the Sichuan province of China. Even though it is called pepper, it is not a true pepper and is not related to black peppercorns, which are from India. The berries have a warm peppery fragrance, with citrus notes & a clean fresh aftertaste leaving a slightly numbing sensation on the tongue. It is the outer husk which has all the flavour, the internal hard black seed is edible but can add a bitter taste. It is a key ingredient in Chinese cuisine and used in some Asian recipes. It is used in our chilli sichuan salt and calamari salt and pepper blends.
Cassia sticks are closely related to cinnamon. The sticks have a reddish brown colour and a warm, mild and sweet flavour, though it is significantly stronger than cinnamon. It is widely used in the United States.
Bay leaves are oval-shaped leaves from the Bay Laurel tree. They have a warm and pungent aroma with an aromatic and slightly bitter flavour. They are used in a wide variety of cuisines from around the world, from European to Indian and everything in between. They an essential herb in Bouquet garni along with thyme, marjoram and parsley. There are two culinary types of bay leaves; Turkish and Californian. The Turkish has a more subtle flavour than the Californian variety and is more commonly grown and used in Australia. Only one or two leaves are needed to enhance a whole roast, pot of soup or stew. Dried leaves are less bitter than fresh & have a sharp pungent aroma.
Curry leaves (also known as kadi patta) are the predominant flavour and aroma in Madras curry, as well as other popular Indian and Sri Lankan dishes. They have a delicate spicy citrus flavour are incredibly aromatic.
White Pepper is black pepper which has been soaked to remove the outer husk. It is hotter and less fragrant than black pepper. It is one of the most versatile spices, particularly used in European cooking so as to not blemish creamy white sauces with black specs of pepper.