Ground sage

Ground sage is a spice obtained from the dried leaves of the Salvia officinalis plant, an aromatic herb highly valued in gastronomy for its intense, slightly bitter, and earthy flavor with a touch of herbal freshness. Its use in cooking adds a characteristic aroma and a distinctive taste to a wide variety of dishes, especially in Mediterranean, Italian, and European recipes.

Origin: Sage is native to the Mediterranean region and has been used since ancient times both in cooking and in traditional medicine. Its cultivation spread throughout Europe and later to the Americas, where it is now common in many kitchens.

Properties: In addition to its unique flavor, ground sage is known for its antioxidant, digestive, and anti-inflammatory properties. It is a good option for seasoning meats, sauces, soups, and stews, adding depth and complexity to the flavor without overpowering the dish. Being ground, it integrates easily and can be dosed precisely, making it ideal for recipes that require an even distribution of the spice.

Synonyms in Latin American Spanish: Although "salvia molida" is the most common term, in some regions it may also be found as hierba santa molida or simply salvia en polvo, although these terms may vary by country and context.