Milled and blended in Hong Kong.
Sage is not so well known in Asia, but extremely popular in America and Europe. Sage has very strong flavour, so a little goes a long way, especially when using these high quality sage flakes. This sage is also great for making sage butter, and in bouquet garnis, as it's easy to remove and keep aside after cooking. In it's natural origin in Israel, Sage leaves grow much thicker and larger, developing higher volatile oil contents than most countries. Sage has been growing here in Central Europe since the middle ages. One large leaf is enough for making a delicious sage tea, with locals drink to have more peaceful sleep. To ensure the best natural flavour, Regency Sage is kept vacuum sealed until sale.
By popular demand, we have shifted from leaves on stem to flakes.
Sage Cooking Notes:
Cuisine: Italian, Greek, Mediterranean, German, Spanish
Food Pairings: garlic, pepper, fried meats, barbecues, butter, tea, veal, poultry, rosemary
Serving size: 1 gram
Flavour: Woody, Pepper, Slightly Bitter
Usage: Our Sage is still on the stem for easy cooking. Cook in any stock, broth, soup or butter, and remove before serving. Or grind and use as a seasoning for meats.
Sage Technical Notes:
Quality*: Flakes, Grade A
Also known as: Salvia officinalis, SAUGE, THÉ DE LA GRÈCE, SALBEI, ΑΛΙΣΦΑΚΙΆ, ΦΑΣΚΌΜΗΛΟ, ALISFAKIA, FASKOMILO, SALVIA, 鼠尾草, מרווה, מרוה
*INDUSTRY SPECIFIC TERMINOLOGY.
Please note that our ingredients are 100% natural and processed using traditional methods. As a result there may be some visible imperfections. Our spices will have variations in size and colour due to factors such as the amount of sunlight they received when growing, or the amount of rainfall in a particular season. These differences in appearance are entirely normal, and are the result of not treating them with any chemicals, reducing unnecessary hand selection, and minimizing waste.
smell good, it would better if there is a whole leaf version instead of the flaskes.