Name: Bay Leaf Infused Sea Salt
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 100g
Cuisine: Mediterranean
Ingredients: 100 g coarse sea salt; 3 g dried bay leaves

Equipment

Spice grinder

or Mortar and pestle

Airtight container

Ingredients

100 servings

Main Ingredients

100 g coarse sea salt, dry
3 g dried bay leaves

Nutrition (per serving)

Calories

Protein

Carbs

Fat

Fiber

Sugar

388mg

Sodium

Method

Remove and discard the tough central stems from the dried bay leaves. This ensures a fine, even powder without sharp shards.

Place the destemmed bay leaves into a spice grinder. Pulse until they form a very fine powder.

Add the coarse sea salt to the grinder with the bay leaf powder. Pulse two to three times just to combine, taking care not to over-grind the salt into a fine dust.

Transfer the infused salt to a clean, dry airtight container. Let it rest for 15 minutes before opening to allow airborne dust to settle and the essential oils to permeate the salt.

15m

Chef's Notes

Ensure your spice grinder is completely dry; even a single drop of moisture will cause the salt to clump and compromise the long-term storage of the condiment.
Use high-quality dried bay leaves that still retain a subtle green hue. Avoid brown, dusty leaves, as their essential oils have largely evaporated, leading to a dull flavor.
For a coarser, more visually appealing finishing salt, skip the final grinder pulses. Instead, toss the bay leaf dust and flaky sea salt together in a small bowl until thoroughly coated.
The flavor of the salt will intensify over the first week of storage as the oils from the bay leaves continue to migrate into the salt crystals.