BHA & BHT Free Cumin-Lime Herb Oil
Bright, aromatic, and deeply satisfying, this herb oil is the kind of condiment that makes everything it touches taste more alive. Warming whole cumin and coriander seeds in olive oil coaxes out their earthy, citrusy depth in a way that pre-ground spices simply can't match, and the technique is surprisingly forgiving once you know to watch for that steady sizzle. After straining out the spent solids, fresh lime zest, lime juice, cilantro, and parsley go in — layering clean, vibrant flavor on top of the toasty base. For anyone avoiding synthetic preservatives like BHA and BHT, this kind of from-scratch finishing oil is a genuine win, since bottled herb oils and flavored condiments are common hiding spots for those additives. Every ingredient here is whole and recognizable, so you know exactly what you're drizzling. Use it over roasted vegetables, grilled fish, grain bowls, or even a simple piece of crusty bread and you'll immediately understand why homemade always wins. It keeps in the fridge for up to three days, though honestly it tends to disappear much faster than that.
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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.
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