Today’s spice is 「sage」


Origin is the Mediterranean coast. It is a plant that a purple flower blooms, the part to use as spice is a leaf. There is a theory that Sage has become the etymology of familiar “sausage” everyone.
It certainly sounds similar. This is a compound word of sage with English SOW and indispensable intestinal products. Besides that, there is also a theory derived from Latin Salsus (which tasted with salt). Hmph. Certainly, when I heard the word sage, I remembered a little sausage.

Well, although it’s efficacy,

  • Taste: pungent
  • Function: Heating body
  • Working: diaphoretic, hemostatic,antipyretic,Antioxidant action
  • VIPAKA (taste after digestion): pungent
  • VPK analysis: decrease Vata,Kapha

I tried eating sage by itself, bitterness. I felt a little minty with bittersweet, strong spice. It has been used as medicine since ancient Rome, and it seems to be also a material of toothpaste. Also, in the age when tea is not spreading, in Europe it was good for drinking tea or for herb tea.

How to use can be handy anything, such as meat processed products such as sausages, stews and soups, dressings soaked in oils and vinegars, mixed in butter.
The fragrance which is also a characteristic has even if frozen.