Sage
is the dried leaves of the herb Salvia officinalis. The
aromatic leaves are silvery gray in color. Cut Sage refers
to leaves which have been cut rather than ground into smaller
pieces. Cut Sage is preferred when the user wants the Sage
to be apparent in the end product. Rubbed Sage is put through
minimum grinding and a coarse sieve. The result is a fluffy,
almost cotton-like product, unique among ground herbs. More
Sage is sold in the rubbed form than any other.
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Sage
is used in Greek, Italian, and European cuisines. It is
used to season sausages, poultry, and fish. Sage has been
traditionally used for its antioxidant and antimicrobial
properties.
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Savory
is the dried leaves of the herb Satureja hortensis. The
brownish-green leaves are fragrantly aromatic, resembling
that of Thyme. It is commonly called summer or garden savory.
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Savory
blends well with other herbs. Used in vegetables, beans,
lentils, bouquet garni, eggs, stuffings, condiments, hamburger,
gravy, soup mixes, and in spice blends, of the Mediterranean
such as herbes de Provence. |
Sesame
is the dried, oval-shaped seed of the herb Sesamum indicum.
Sesame Seed is harvested by hand. The seeds have a rich
nut-like flavor when toasted. Sesame Seed contains 25 percent
protein. |
Sesame
Seeds are used to add texture and flavor to a variety of
breads, rolls, crackers, and salad dressings. Middle Eastern,
Muslim, and Asian seasoning blends use crushed, whole, and
toasted Sesame Seeds for flavor and texture. |
Tarragon
is the dried leaves of the herb Artemisia dracunculus. The
slender dark-green leaves have a pleasant anise-like flavor
and aroma. |
Tarragon
blends well with other spices. It is used sauces, especially
Bernaise sauce and tarragon vinegar. In French cuisine it
is an integral part of fines herbes and dijon mustard. |
