This pantry item elevates a dish’s aroma not flavor. Sprinkle it over seafood dishes like ceviche or grilled calamari. It can also be added on top of desserts such as panna cotta or a lemon tart as a garnish.
Large strainer full of young and pretty lime or bitter orange leaves
Rinse the leaves well and pat dry.
Preheat the oven to 100°F / 40°C. Sprinkle the leaves in one layer onto a parchment-lined baking sheet and transfer into the oven. Bake for about 1 hour, until the leaves are dried but not yellow.
Grind the leaves (in batches) into a fine powder with a spice blender. Strain the powder through a sieve and store it in a salt shaker or in a small airtight container. The powder will store well for up to 2 months. If you want to store the powder for longer, split it into small bags and store it in the freezer. Once you take a bag out of the freezer it will last at room temperature for 1 week.