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Red Sage

Red Sage is an essential oil with 7 known flavor compounds. The most distinctive molecule is geranylacetone. It pairs most strongly with spinach. Red Sage appears in 43 recipes.

Scientific name: Salvia miltiorrhiza
species of plant
Wikidata Q1000854 (CC0)
7
Flavor Compounds
8
Top Pairings of 856 scored

Flavor Science

Flavor Profile Breakdown

7 compounds

How Red Sage's 7 known compounds break down by aroma category. Percentages are of compounds with a known label.

fruity 3 · 42.9%
green 2 · 28.6%
minty 1 · 14.3%
nutty 1 · 14.3%

Flavor Compounds

4 of 7 are distinctive to red sage — they appear in under 10% of foods. The remainder are the background most foods share.

Ordered by measured impact in red sage — concentration against odour threshold where both are published, then by how distinctive the molecule is across the graph. Molecules measured here but not established as odorants sit below those that are.

Molecules volatile enough to reach the nose.
geranylacetone undecanal ethyl palmitate methyl salicylate 4-methyl-2-pentanone phenylacetaldehyde benzaldehyde

Best Pairings for Red Sage

Ranked by how often cooks actually use them together, across 453,403 recipes — the familiar answer first. Each pairing still carries its molecular score and shared-compound count; only the ORDER differs. Counts cover every characterised molecule the two ingredients have in common, not only the aroma-active ones, so they can exceed an ingredient’s aroma-compound count. For the chemistry-first view — where the surprising pairings live — see the molecular network below, the side-by-side comparison, or the Pairing Tool.

Molecular Neighborhood

Red Sage and its 10 closest compound-sharing relatives. Spoke thickness = shared compounds; circle size = that ingredient's own compound count. Drag to rearrange, scroll to zoom, click to open.

Molecular neighborhood diagram of red sage — top 10 ingredients ranked by shared volatile compounds
1
Spinach vegetable
35%
2
Marjoram spice
23%
3
Date fruit
24%
4
Raisin fruit
29%
5
Honey plant derivative
4 shared compounds
34%
6
Beef meat
4 shared compounds
25%
7
Endive vegetable
14%
8
Fig fruit
4 shared compounds
29%

Compare Red Sage side-by-side

Red Sage vs Spinach Red Sage vs Marjoram Red Sage vs Date Red Sage vs Raisin Red Sage vs Honey Red Sage vs Beef

Recipes with Red Sage

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Section VIII

Section VIII

wine water clove +17
20 ingr. · 98 steps View →
Cordials, and Made Wines

Cordials, and Made Wines

water grape sugar +18
21 ingr. · 52 steps View →
Section I

Section I

water mutton lemon +45
48 ingr. · 1 steps View →
Research basis

Red Sage is supported by 32 peer-reviewed papers

Drawn from PubMed + Europe PMC + food-science journals. Click any title to read the full abstract on the original source.
Show all 32 papers →