Spice

Poultry Seasoning

Poultry seasoning is an English-speaking market blend for stuffing and roast birds—typically sage-forward with thyme, marjoram, rosemary, nutmeg, and pepper. Formulas vary by brand and home recipe; it is a blend subcategory product, not a single spice. Rub under poultry skin, mix into stuffing and sausages, or season gravy. Sage dominance defines the classic North American profile.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

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Blend

Breeds & varieties

A sample of named types with their own origin and culinary profiles.

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Classic Sage Blend

Salt-Free Poultry Seasoning

Herb-Forward Poultry Blend

Characteristics

Preparations

DriedGroundRub

Provenance

OrganicSeasonalSingle Origin

Sources

Indoor FarmedOutdoor FarmedWild

Traits

BlendedHerbalSageSavourySeasoningWarm

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 395

Amount per 100 g

Total Fat 9.61 g
Saturated Fat 1.92 g
Trans Fat 0 g
Monounsaturated Fat 2.88 g
Polyunsaturated Fat 4.81 g
Cholesterol 0 mg
Sodium 40.1 mg
Salt 0.1 g
Total Carbohydrate 65 g
Dietary Fibre 25 g
Total Sugars 3 g
Complex / starch 15.9 g
Protein 12.2 g
Water 9.18 g

Detailed nutrients

Energy 395 kcal
Water 9.18 g
Carbohydrates 65 g
- Sugars 3 g
  - Monosaccharides 3.78 g
  - Disaccharides 1.62 g
- Starch 15.9 g
  - Amylose 3.98 g
  - Amylopectin 11.9 g
  - Digestible Starch 13.5 g
  - Resistant Starch 1.59 g
- Fibre 25 g
  - Soluble Fibre 8.66 g
  - Insoluble Fibre 16.1 g
Protein 12.2 g
- Plant Protein 10.2 g
Fat 9.61 g
- Saturated Fat 1.92 g
- Monounsaturated Fat 2.88 g
- Polyunsaturated Fat 4.81 g
  - Omega-3 0.72 g
  - Omega-6 1.53 g
Vitamins 91.2 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.1 mg
- Vitamin B2 — Riboflavin 0.14 mg
- Vitamin B3 — Niacin 1.87 mg
- Vitamin B5 — Pantothenic Acid 0.46 mg
- Vitamin B6 0.27 mg
- Vitamin B7 — Biotin 2.7 µg
- Vitamin B9 — Folate 35.9 µg
- Vitamin C 2 mg
- Vitamin E 1.76 mg
- Vitamin K 26 µg
Minerals 268 mg
- Major Minerals 262 mg
  - Calcium 31 mg
  - Sodium 40.1 mg
  - Potassium 191 mg
- Trace Minerals 6 mg
  - Iron 0.6 mg
  - Zinc 0.4 mg
  - Iodine 5 µg
Salt 0.1 g
- Sodium Chloride 0.1 g

Vitamins

vitamin-c: 2 · vitamin-a: 20 · vitamin-b1-thiamine: 0.1 · vitamin-b2-riboflavin: 0.14 · vitamin-b3-niacin: 1.87 · vitamin-b5-pantothenic-acid: 0.46 · vitamin-b6: 0.27 · vitamin-b7-biotin: 2.7 · vitamin-b9-folate: 35.9 · vitamin-e: 1.76 · vitamin-k: 26 ·

Minerals

Sodium: 40.14 · Potassium: 191 · Calcium: 31 · Iron: 0.6 · Zinc: 0.4 · Iodine: 5 ·

Dried spices are concentrated plant tissue—fibre-heavy by weight, used in gram doses.

In the kitchen

Culinary partners and combinations that usually underperform with Poultry Seasoning.

Pairs well with

Classic and complementary matches

Usually avoid with

Often clash in flavour or tradition

History

1800US

American cookbooks popularised sage-heavy poultry seasoning for Thanksgiving stuffing.

1900US

Commercial spice houses jarred poultry seasoning as a supermarket blend.

1950

Poultry seasoning became the default stuffing spice mix across North America.