Sage (Salvia officinalis) Export Details
1. Product Name:
Sage (Commonly known as Maryamia or Salvia)
2. Description:
Sage is a fragrant herb native to Egypt, widely cultivated for its aromatic leaves. It is used as a culinary herb, seasoning, and medicinal plant due to its rich nutrient content and health benefits. Egyptian sage is highly valued for its fresh aroma, vibrant green color, and high-quality essential oil content.
3. Physical Characteristics:
Appearance: Grayish-green, elongated leaves with a slightly velvety texture.
Size: Leaves are approximately 4–8 cm long and 1–3 cm wide.
Color: Grayish-green to deep green without discoloration.
Odor: Strong, earthy, and slightly camphor-like aroma.
Taste: Bitter with a warm, savory flavor.
4. Chemical Properties:
Active Compounds: Contains essential oils (e.g., thujone, camphor, cineole), flavonoids, vitamins, and minerals.
Essential Oil Content: ~1–2.5% in dried sage leaves.
Moisture Content: <10% in dried form to ensure stability.
Ash Content: Approximately 8–10%.
pH Level: Slightly acidic when brewed or cooked.
5. Nutritional Information (Per 100 g of Fresh Sage):
Calories: ~315 kcal
Carbohydrates: ~61 g
Protein: ~11 g
Fat: ~12 g
Fiber: ~18 g
Vitamin A: ~5900 IU (high in beta-carotene)
Vitamin C: ~33 mg
Vitamin K: ~1700 µg
Iron: ~28 mg
Calcium: ~1700 mg
Magnesium: ~170 mg
Potassium: ~1070 mg
Antioxidants: High levels of flavonoids and polyphenols.
6. Quality Standards:
Grading: Based on leaf size, color uniformity, and freshness.
Purity: Free from stems, seeds, or foreign matter.
Moisture Content: Maximum 10% for dried sage; fresh sage should have optimal moisture without wilting.
Color Consistency: Vibrant grayish-green without yellowing or browning.
Foreign Matter: <1% by weight.
Compliance with Local and European Specifications According to Food Safety
7. Microbiological Standards:
Total Plate Count (TPC): ≤ 10,000 CFU/g
Yeast and Mold: ≤ 100 CFU/g
Coliforms: Absent in 1 g
E. coli: Absent in 1 g
Salmonella: Absent in 25 g
8. Storage Conditions:
Dried Sage:
Temperature: Store in a cool, dry place at temperatures below 25°C.
Humidity: Relative humidity should be <60% to avoid moisture absorption.
The packaging is in polypropylene bags, cardboard boxes, or as per customer request.
9. Shelf Life:
Fresh Sage: 7–10 days under proper refrigeration.
Dried Sage: Up to 24 months under proper storage conditions.
10. Applications:
Culinary Uses: Used as a seasoning in soups, stews, meat dishes, and sauces.
Health Supplements: Supports digestion, boosts immunity, and aids in reducing inflammation due to its high antioxidant and anti-inflammatory properties.
Cosmetics: Added to skincare products for its soothing and anti-aging properties.
Traditional Medicine: Used to treat colds, coughs, digestive issues, and sore throats.
11. Origin:
Country of Origin: Egypt
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