ABSTRACT
Spanish sage oil is the essential oil obtained from the flowering tops of the Spanish sage, Salvia lavandulifolia Vahl. The Spanish sage is sometimes termed Salvia lavandulaefolia, but correct is Salvia lavandulifolia. The plant is native to northern Africa and southwestern Europe and is endemic in Turkey. The Spanish sage grows in the wild and inhabits stony slopes, rock crevices, and oak and pine woodlands. In western cuisine, the Spanish sage is traditionally used as a condiment, for preserving food and for imparting a slightly spicy flavor to foods including meat, soups, cheese and liquors. Spanish type sage oil is a colorless to pale yellow liquid, which has a fresh herbaceous, camphoraceous odor, reminding of eucalyptus. The essential oil of Spanish sage, which is obtained mostly from wild plants in Spain is used for cosmetics, desserts, soft drinks, alcoholic beverages and as medicine, and in Spain also for cooking. It is also employed in aromatherapy practices.
