McCormick Gourmet Organic Rubbed Sage, 0.75 oz

 
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McCormick Gourmet Organic Rubbed Sage, 0.75 oz





Regular Price: US$35.00

Special Price US$29.99

Availability: In stock


Supplier: McCormick Gourmet

Category: Grocery & Gourmet Food Pantry Staples & Cooking Ingredients Herbs & Spices & Seasonings Single Herbs & Spices Sage Leaf


 
Be Safe - We Directly Ship From Country of Origin
 
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FROM OFFICIAL SUPPLIERS
 
From United States
To International
In 5-10 Days
US$19.99 Shipping Fees for any Order
 

GRAND SELECTION

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AMAZING PRICES

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Get your order anywhere on this planet within 5-10 days with a fixed rate of $19.99 (no matter the size of your order)

 

 

 
 

Aromatic sage is not just for Thanksgiving dinner. It features a woody-piney flavor that pairs perfectly with meats like pork or lamb, or can be used to elevate the flavor of soups, stews and potatoes. The mountainous region of Albania is known for the quality of its sage, where the conditions contribute to the herb’s distinctive flavor and aroma. Naturally McCormick Gourmet sources their Organic Rubbed Sage there. Our sage leaves are handpicked and gently dried. It’s lightly milled then sieved into a fluffy, almost cotton-like texture, a process known as rubbing. Sage’s piney, peppery, lemony flavor perfumes pork and poultry for roasting. It lends robust flavor to stuffing, butternut squash ravioli, chowders, herb breads and cheese spreads.

Try on butternut squash ravioli, chowders, herb breads and cheese spreads. Adds the flavor of Thanksgiving to roast turkey, stuffing and potatoes. Pairs perfectly with meats like pork or lamb. Our Rubbed Sage is lightly milled then sieved into a fluffy texture. Sourced from Albania; certified Organic and non GMO. Aromatic McCormick Gourmet Organic Rubbed Sage has a woody-piney flavor.

GTIN: 052100827940. Best Sellers Rank: See Top 100 in Grocery & Gourmet Food. : B0006121JG. Manufacturer: McCormick & Company, Inc. UPC: 052100827940. Item model number: 982794. Product Dimensions: 1.67 x 1.67 x 4.56 inches; 4.62 Ounces.

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