Sage

Sage is an aromatic herb derived from the leaves of the Salvia officinalis plant, a perennial evergreen shrub native to the Mediterranean region. The leaves are typically harvested when mature, dried, and then either used whole or ground into a powder for culinary purposes.

Sage is primarily used as a flavouring agent in a wide variety of savoury dishes. Its distinct, slightly peppery and earthy taste complements meats, especially pork and poultry, and it is a key ingredient in stuffings, sausages, and sauces. Manufacturers use it to impart a characteristic flavour profile to processed foods.

Sage is not considered a food additive and is used for its flavour. It is a common culinary herb, and when consumed in typical food amounts, it is not associated with adverse health effects. Regulatory bodies like the European Food Safety Authority (EFSA) have evaluated sage extracts for various purposes, but it does not have an E-number. Some research suggests potential antioxidant and anti-inflammatory properties of sage, but these are generally associated with concentrated extracts or supplements rather than typical dietary consumption.