Whole Sage Leaves on Stem

Fresh sage leaves still clinging to their woody stems, offering an aromatic and earthy flavor with a velvety texture.

Notes

These leaves are best used fresh to capture their full fragrance and flavor. Gently rub the leaves to release their essential oils.

Uses

Roasting meats like pork and poultry
Seasoning soups and stews
Infusing oils and butters

Replacements

Dried sage leaves
Savory or thyme

Apple Cider Vinegar

Apple cider vinegar is a type of vinegar made through the fermentation of apple cider, resulting in a tangy, slightly sweet liquid with a pale to medium amber color.

Sichuan Peppercorns

Sichuan peppercorns, native to the Sichuan province of China, offer a unique flavor profile with a citrusy aroma and a tingling, numbing sensation on the palate. Their texture is slightly woody and rough, with a flavor that is both floral and lemony. These peppercorns are a cornerstone of Sichuan cuisine, prized for their ability to awaken the senses and balance fiery dishes. Their distinctive zing makes them invaluable in creating depth and complexity in a variety of dishes.

Recipes to try

Lemon Pepper Tilapia with Garlic Green Beans

Zesty lemon pepper tilapia fillets served with garlicky, tender-crisp green beans make for a bright and satisfying weeknight meal.

Maple Sausage and Cheddar Breakfast Biscuits

Golden, flaky biscuits stuffed with savory maple sausage and melted sharp cheddar—it's a hearty breakfast hug in every bite.