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Kalustyan Sage Rubbed

Kalustyan Sage Rubbed is a high-quality, natural spice ingredient for the food industry. It is produced in a sustainable way as part of a non-GMO process and is free of allergens. The production process prioritizes safety and quality by adhering to regulations such as the FDA Food Safety Modernization Act (FSMA), Hazard Analysis Critical Control Point (HACCP), and Good Manufacturing Practices (GMP). It holds certifications for kosher, halal, vegan, non-GMO project, and USDA organic, meeting various dietary and ethical requirements. Additionally, the facility complies with SEDEX and TSCA (USA) regulations and meets GFSI-certified and FDA-approved requirements for ethical and safe production practices. It is suitable for a wide range of applications in the food industry, including savory and culinary dishes.

Ingredient Name: Sage

Labeling Claims: Allergen-free, GMO-free, Halal, Kosher, Natural, Naturally Derived, Non-GMO, Organic, Plant-Based, Sustainable, Vegan, Vegetarian

Certifications & Compliance: FDA Compliant, FDA Food Safety Modernization Act (FSMA), GFSI Certified, GMP, Halal, Hazard Analysis Critical Control Point (HACCP), Kosher, Non-GMO Project Verified, Organic Certified, SEDEX Approved, USDA Organic, Vegan

Physical Form: Powder

Features: High Quality

Enhanced TDS

Enhanced TDS

Knowde-enriched technical product data sheet

Identification & Functionality

Ingredient Name
Country of Origin
Ingredient Statement

Sage 100%.

Features & Benefits

Food Ingredients Features

Applications & Uses


Physical Form
Green and gray
Strong fragrant
Aromatic taste
Chemical Properties
ValueUnitsTest Method / Conditions
Ash Contentmax. 10%ASTA 3.0
Moisturemax. 10.0%ASTA 2.1
Volatile Oilmin. 0.015ml/100gASTA 5.0
Physical Properties
ValueUnitsTest Method / Conditions
Granulation (USS 20M)20.0 - 40.0%-
Granulation (USS 40M)25.0 - 40.0%-
Typical Properties
ValueUnitsTest Method / Conditions
Relative Humidity55%-
Storage Temperature50 - 70°F-
Typical Mineral Profile
ValueUnitsTest Method / Conditions
Calcium Content1652mg/100 g-
Copper Content0.757mg/100 g-
Iron Content28.12mg/100 g-
Magnesium Content428mg/100 g-
Manganese Content3.133mg/100 g-
Phosphorus Content91mg/100 g-
Potassium Content1070mg/100 g-
Selenium Content3.7μg/100 g-
Sodium Content11mg/100 g-
Zinc Content4.7mg/100 g-
Microbiological Values
ValueUnitsTest Method / Conditions
Coliformmax. 100cfu/gAOAC 991.14
E.colimax. 3MPN/gFDA BAM Chapter 4
SalmonellaNegativeper 2 x 375 gramseq. FDA BAM Chapter 5
Total Plate Countmax. 25,000cfu/gAOAC 990.12
Yeast & Moldsmax. 400cfu/gAOAC 997.02
Nutritional Information
ValueUnitsTest Method / Conditions
Added Sugar Content0g/100 g-
Alcohol (ethyl) Content0g/100 g-
Caffeine Content0mg/100 g-
Carbohydrate Content60.73g/100 g-
Cholesterol Content0mg/100 g-
Energy1317kJ/100 g-
Fiber (total dietary)40.3g/100 g-
Phytosterols Content244mg/100 g-
Protein Content10.63g/100 g-
Theobromine Content0mg/100 g-
Total Lipid Content12.75g/100 g-
Total Sugar Content1.71g/100 g-
Water Content7.96g/100 g-
Fatty Acid Composition - Unsaturated
ValueUnitsTest Method / Conditions
Fatty acids (total monounsaturated)1.87g/100 g-
Fatty acids (total monounsaturated, 16:1 undifferentiated)0.12g/100 g-
Fatty acids (total monounsaturated, 18:1 undifferentiated)1.75g/100 g-
Fatty acids (total monounsaturated, 20:01)0g/100 g-
Fatty acids (total monounsaturated, 22:1 undifferentiated)0g/100 g-
Fatty acids (total polyunsaturated)1.76g/100 g-
Fatty acids (total polyunsaturated, 18:04)0g/100 g-
Fatty acids (total polyunsaturated, 18:2 undifferentiated)0.53g/100 g-
Fatty acids (total polyunsaturated, 18:3 undifferentiated)1.23g/100 g-
Fatty acids (total polyunsaturated, 20:4 undifferentiated)0g/100 g-
Fatty acids (total polyunsaturated, 20:5 n-3)0g/100 g-
Fatty acids (total polyunsaturated, 22:5 n-3)0g/100 g-
Fatty acids (total polyunsaturated, 22:6 n-3)0g/100 g-
Fatty Acid Composition - Saturated
ValueUnitsTest Method / Conditions
Fatty acids (total saturated)7.03g/100 g-
Fatty acids (total saturated, 10:00)0.76g/100 g-
Fatty acids (total saturated, 12:00)0.3g/100 g-
Fatty acids (total saturated, 14:00)0.72g/100 g-
Fatty acids (total saturated, 16:00)3.15g/100 g-
Fatty acids (total saturated, 18:00)1.25g/100 g-
Fatty acids (total saturated, 4:00)0g/100 g-
Fatty acids (total saturated, 6:00)0g/100 g-
Fatty acids (total saturated, 8:00)0.71g/100 g-
Typical Vitamin Profile
ValueUnitsTest Method / Conditions
Carotene (alpha) Content0μg/100 g-
Carotene (beta) Content3485μg/100 g-
Choline Content43.6mg/100 g-
Cryptoxanthin (beta) Content109μg/100 g-
Folate (DFE)274μg/100 g-
Folate (food)274μg/100 g-
Folate (total)274μg/100 g-
Folic Acid Content0μg/100 g-
Lutein + zeaxanthin Content1895μg/100 g-
Lycopene Content0μg/100 g-
Niacin Content5.72mg/100 g-
Retinol Content0μg/100 g-
Riboflavin Content0.336mg/100 g-
Thiamin Content0.754mg/100 g-
Vitamin A5900IU/100 g-
Vitamin A (RAE)295μg/100 g-
Vitamin B-120μg/100 g-
Vitamin B-12 (added)0μg/100 g-
Vitamin B-62.69mg/100 g-
Vitamin C (total ascorbic acid)32.4mg/100 g-
Vitamin D0IU/100 g-
Vitamin D (D2 + D3)0μg/100 g-
Vitamin E (alpha-tocopherol)7.48mg/100 g-
Vitamin E (added)0mg/100 g-
Vitamin K1714.5μg/100 g-

Regulatory & Compliance

Chemical Inventories

Packaging & Availability

Packaging Type

Packed in 50-pound carton/bag.

Storage & Handling

Shelf Life
1 Year
Method of Sterilization


Storage Condition

Store in a cool dry place.