PRODUCT DESCRIPTION : Salvia officinalis (common sage) is a small, perennial, evergreen subshrub, with woody stems, grayish leaves, and blue to purplish flowers. It is a member of the family Lamiaceae and is native to the Mediterranean region, though it has naturalized in many places throughout the world. It has a long history of medicinal and culinary use, and in modern times as an ornamental garden plant. The common name “sage” is also used for a number of related and unrelated species.

Salvia officinalis has been used since ancient times for warding off evil, snakebites, increasing women’s fertility, and more. The Romans likely introduced it to Europe from Egypt as a medicinal herb. The ophrastus wrote about two different sages, a wild undershrub he called sphakos, and a similar cultivated plant he called elelisphakos. Pliny the Elder said the latter plant was called salvia by the Romans, and used as a diuretic, a local anesthetic for the skin, a styptic, and for other uses. Charlemagne recommended the plant for cultivation in the early Middle Ages, and during the Carolingian Empire, it was cultivated in monastery gardens. Walafrid Strabo described it in his poem Hortulus as having a sweet scent and being useful for many human ailments—he went back to the Greek root for the name and called it lelifagus.

The plant had a high reputation throughout the Middle Ages, with many sayings referring to its healing properties and value. It was sometimes called S. salvatrix (sage the savior), and was one of the ingredients of Four Thieves Vinegar, a blend of herbs which was supposed to ward off the plague. Dioscorides, Pliny, and Galen all recommended sage as a diuretic, hemostatic, emmenagogue, and tonic.

Salvia officinalis has numerous common names. Some of the best known include sage, common sage, garden sage, golden sage, kitchen sage, true sage, culinary sage, Dalmatian sage, and broadleaf sage. Cultivated forms include purple sage and red sage. In Turkey, salvia officinalis is widely known as adaçayı, meaning “island sage”.

QUALITY CHARACTERISTICS

  • Sage Rubbed Extra

  • Sage Rubbed

  • Sage Ground

SHIPMENT QUANTITIES

  • Max. 7 mton in 20′DC – Dry Van

  • Max. 14 mton in 40’DV – Dry Van

  • Max. 15 mton in 40’HC – High Cube

MICROBIOLOGICAL ANALYSIS : No Microbiological limits can be guaranteed unless the material is treated by Microbiological reduction process cos it’s a natural product.

 

PHYSICAL PROPERTIES

Sage Rubbed Extra

Sage Rubbed

Sage Ground

Physical Analysis

Like Green and Greenish Brown

Below 3500 micron (Min. 95%)

Below 500 micron (Max. 5%)

Like Green and Greenish Brown

Below 3500 micron (Min. 95%)

Below 500 micron ( Max. 5%)

Like Green and Greenish Brown

Below 500 micron (Min. 95%)

Moisture

Max. 12%

Max. 12%

Max. 12%

Volantile Oil

Min. 1,5%

Min. 1%

Min. 1%

Ash

Max. 10%

Max. 10%

Max. 10%

Acid Insolable Ash

Max. 1%

Max. 1%

Max. 2%

Packaging

10 kg in Kraft Paper Bag

25 kg in Nylon Paper Bag

25 kg in Kraft Paper Bag or

25 kg in Nylon Paper Bag

 

 

NUTRITION FACTS ( In 100 g )

Energy

315 Kcal.

Thiamin

0,754 mg

Calcium

1652 mg

Protein

10,63 g

Riboflavin

0,336 mg

Potassium

1070 mg

Total Fat

12,75 g

Vitamin A

5900 mg

Magnesium

428 mg

Carbon Hydrate

60,73 g

Vitamin C

32,4 mg

Iron

28,12 mg

Dietary Fiber

40,3 g

Vitamin E

7,48 mg

Sodium

11 mg

 

Country of Origin : Turkey

Appearance : Characteristic

Odor      : No foreign or off-odor

Flavor  : Good Characteristic and Aromatic Lingering Flavour

Additive/ Preservative: None

Labeling : Every bag is labeled with products name, weight, produce date, shelf life and customer code

Storage : The product should be stored in a cool, clean, dry place and away from direct sunlight.

Shelf Life : 12 months from date of production when stored in the conditions noted above