Ground Sage

Intense and full-bodied, made by grinding the whole leaf, so it's stronger than rubbed sage and disperses completely. It loses potency the longer it cooks, so add it later for a bigger sage presence or earlier for a milder one. For a gentler result, reach for rubbed sage instead.

Ingredients: Sage.

Try it in: sausage, gravy, stuffing, pork, poultry rubs, and creamy pasta sauces.