Dehydrate the kaffir lime leaves This step is important to remove moisture and help prolong the life of the salt blend.
Dehydrator: approx. 8 hours on high
Oven alternative: Line a baking tray with parchment paper, lay out the kaffir lime leaves evenly, and bake at a low temperature for 60–70 minutes, turning occasionally. The leaves should be completely dry and brittle before moving to the next step.
Grind the leaves Once cooled, grind the dried kaffir lime leaves using a mortar and pestle (or blender) until finely broken down.
Combine with salt Add the Murray River Salt flakes and give the mixture a light grind, just enough to combine while keeping the flake texture intact.
The fragrance when working with fresh kaffir lime leaves is incredible, it really fills the space. Finished this way, it feels like a perfect pantry addition, especially for seasoning on vegetables, avocado, seafood and Asian style cooking where that subtle citrus aroma really shines.