Ground sage

Ground sage is a spice obtained from the dried and powdered leaves of the Salvia officinalis plant, commonly known as sage. This aromatic herb is native to the Mediterranean region and has been used since ancient times both in cooking and in traditional medicine.

In gastronomy, ground sage stands out for its warm, slightly bitter flavor and earthy aroma that adds depth to dishes. It is especially popular in recipes for poultry, meats, sauces, stews, and preparations with butter or oils, where it complements and enhances flavors without being overpowering.

In addition to its culinary function, sage possesses antioxidant, anti-inflammatory, and digestive properties, making it a healthy ingredient to incorporate into various preparations.

In different regions of Latin America, ground sage may also be known as sage powder or simply dried ground sage. However, the term "ground sage" is widely understood and used in the culinary context.