Badia Sage Ground Spice, 1.25 oz

Ground sage delivers the savory, slightly peppery, pine-edged warmth that anchors stuffings, sausage seasonings, and Italian butter sauces. The ground form blends evenly into batters, meatloaf, and dry rubs where whole leaves would fall flat or scorch.

Common Uses

Thanksgiving and Italian holiday stuffings, brown butter and sage sauce for ravioli or gnocchi, fresh pork sausage, saltimbocca seasoning, white bean and sage soup, roasted winter squash, and herbed focaccia.

Cuisine Context

Sage is essential in Northern Italian cooking — particularly Tuscan, Ligurian, and Lombard kitchens — where it pairs with pork, beans, veal, and brown butter. It also defines Anglo-American poultry seasoning and Provençal roasts.

Pro Tip

Bloom ground sage in melted butter over low heat for 30 seconds before tossing with pasta or drizzling over roasted squash. The fat carries the oils that dry heat alone won't release.

Ships from Doral, FL.