Including Pepper And Sage

Pepper, derived from the dried berries of the Piper nigrum vine, is a widely used spice known for its pungent, spicy flavor. Sage is an herb from the Salvia officinalis plant, offering a savory, slightly peppery taste. Both are typically dried and ground for culinary use.

Pepper and sage are primarily used to add flavor and aroma to a wide variety of foods. They are common in processed meats like sausages and hot dogs, as well as in breakfast items and prepared meals, enhancing their savory profile.

Pepper and sage are generally recognized as safe (GRAS) by the FDA when used as spices. They are not typically subject to the same regulatory scrutiny as food additives. While generally consumed in small amounts as flavorings, they contain various compounds that may have antioxidant properties. International bodies like JECFA have evaluated many spices, but specific evaluations for pepper and sage in combination are not widely documented.