Mold Detox Friendly Caribbean Jerk-Style Herb Oil
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Learn more →Ingredients
8 servings
For the herb oil
- ½ cup neutral oil (such as avocado oil or light olive oil)
- 4 scallions, green tops only, roughly chopped
- ¼ cup fresh thyme leaves (from about 10 sprigs)
- 2 tbsp fresh flat-leaf parsley, roughly chopped
- 1 tsp ground allspice
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground black pepper
Ingredient notesDried black pepper can sometimes contain mold toxins, but the small amount in this recipe—about a pinch per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
The Mold Detox diet limits chili peppers because they can pick up mold once they are dried and stored, but the peppers on this line are used fresh, not dried, so they are likely tolerated by many. If you prefer to always avoid fresh chili peppers, please tap it and change its rating to Red.
- ¼ tsp smoked paprika
Ingredient noteDried smoked paprika can sometimes contain mold toxins, but the small amount in this recipe—about a pinch per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid smoked paprika, please tap it and change its rating to Red.
- ½ tsp fine salt
- 1 tbsp fresh lime juice
- ½ scotch bonnet or habanero pepper, seeds removed, finely minced (optional)
Instructions
- 1
Combine the ground allspice, cinnamon, nutmeg, black pepper, and smoked paprika in a small saucepan. Toast over medium-low heat, stirring constantly, until fragrant, about 1 minute — watch closely, as ground spices can scorch quickly.
- 2
Pour the oil into the saucepan with the toasted spices. Add the scallion greens, thyme leaves, parsley, salt, and scotch bonnet pepper, if using. Warm over low heat until the scallion greens are wilted and the oil is fragrant and just beginning to bubble at the edges, about 3–4 minutes. Do not let the oil simmer vigorously — you want a gentle infusion, not a fry.
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