Santoreggia, macinata

I've been using this instead of sage in my Thanksgiving stuffing and honestly no one noticed the swap—it's got that same woody depth but a bit more punch. Also threw some in a pot of split peas and it was the best batch I've made all year.

I've been swapping this into my poultry stuffing instead of sage and it brings that same woody warmth but with a bit more depth. The fine grind means it dissolves evenly into the dish rather than leaving tough little leaves behind. A jar will definitely be a pantry staple around here.

Used this in my bean soup last night and the difference was night and day—that woody, thyme-like richness gave the broth such a deep, savory backbone. I’m also planning to swap it for sage in the stuffing next week, it feels like a more interesting twist.