ground sage
Also known as: powdered sage, dried ground sage, salvia officinalis powder, pisa hua sage
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Also known as: powdered sage, dried ground sage, salvia officinalis powder, pisa hua sage
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
When stored in a cool, dark place in an airtight container, ground sage maintains its best quality for 1 to 3 years.
Rub a small amount in your palm; if the aroma is weak or non-existent, the spice has lost its potency and should be replaced.
Dried marjoram, savory, or poultry seasoning are the best substitutes. Thyme or rosemary can also work in smaller quantities.
No. Ground sage is a fine powder, while rubbed sage is made by rubbing the leaves together, resulting in a light, fluffy, velvety texture.
Yes, use 1/2 teaspoon of ground sage for every 1 tablespoon of fresh chopped sage.
Pure ground sage is naturally gluten-free, but always check labels for potential cross-contamination in processing facilities.
It is a staple in Thanksgiving stuffing, breakfast sausages, saltimbocca, and various bean soups.
No, refrigeration is not necessary and can introduce moisture which causes the powder to clump and lose flavor.
While culinary amounts are generally safe, medicinal amounts of sage should be avoided during pregnancy due to thujone content.
ground sage is a versatile ingredient found in cuisines around the world. With 315 calories per 100g and 10.6 grams of protein, it's a nutritious addition to many dishes.
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Browse recipes →It pairs well with onion, garlic, lemon, rosemary, thyme, and heavy ingredients like butter, cream, and pork.