Low Sugar Cumin-Lime Herb Oil
This bright, aromatic herb oil is the kind of condiment that makes everything it touches taste more alive. Warm olive oil blooms whole cumin and coriander seeds until they sizzle and turn fragrant, then gets strained clean and finished with lime zest, fresh lime juice, cilantro, parsley, and a pinch of sea salt — layers of flavor built entirely from real, whole ingredients. There is no sweetener of any kind hiding in here, which is more than you can say for plenty of bottled sauces and dressings that sneak in sugar where you'd least expect it. The technique of gently toasting the spices in the oil before straining them out gives you all that deep, earthy warmth without any bitterness or grit. Drizzle it over roasted vegetables, grilled fish, grain bowls, or even a simple piece of crusty bread and the result feels restaurant-worthy with almost no effort. The optional scallion greens add a mild oniony pop if you want another layer, but the base oil is already punchy and satisfying on its own. Make a jar at the start of the week and you'll find yourself reaching for it constantly.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
8 servings
- ½ cup extra-virgin olive oil
- 1 ½ tsp cumin seeds
- ½ tsp coriander seeds
- ¼ tsp red pepper flakes
- 1 tsp lime zest (from about 1 lime)
- 1 tbsp fresh lime juice
- 3 tbsp fresh cilantro, finely chopped
- 2 tbsp fresh flat-leaf parsley, finely chopped
- ¼ tsp fine sea salt, plus more to taste
- 2 tbsp scallion greens, thinly sliced (optional)
Instructions
- 1
Lightly crush the cumin seeds and coriander seeds with a mortar and pestle or the flat of a knife — just enough to crack them open, not grind them to powder.
- 2
Combine the olive oil, crushed cumin seeds, crushed coriander seeds, and red pepper flakes in a small saucepan over medium-low heat. Warm until the spices begin to sizzle steadily and the oil smells fragrant, about 3–4 minutes. Watch closely — the spices can darken quickly once they start sizzling.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!