Badia Ground Sage Spice, 12 oz

Ground sage with the soft, piney, slightly peppery character that defines Thanksgiving stuffing, Italian saltimbocca, and country breakfast sausage. Already milled fine so it disperses evenly through doughs, batters, and ground meat without the leafy texture of rubbed sage.

Common Uses

Mix into bread stuffing and dressing with onion, celery, and butter. Season pork sausage, breakfast patties, and meatloaf. Rub over pork loin, chicken, and turkey before roasting. Stir into brown butter for tossing with gnocchi, ravioli, or butternut squash. Add to white bean soups, lentil stews, and sausage gravy. Whisk into biscuit and cornbread batters for a savory edge.

Cuisine Context

Sage is the herb of cool-weather cooking across Italian and American Mediterranean kitchens — essential in saltimbocca alla romana, sage-brown-butter pastas, and Tuscan white bean preparations. In American home kitchens it's the defining note of holiday poultry, dressing, and pork sausage. Reach for ground sage anytime you're working it into a mixture rather than steeping it.

Pro Tip

Bloom ground sage in melted butter over low heat for thirty seconds before adding it to a dish. The fat carries the volatile oils and softens the herb's natural bitterness, giving you a rounder, nuttier flavor.

Ships from Doral, FL.