Chicken Free Cumin-Lime Herb Oil
This bright, aromatic herb oil is the kind of condiment that quietly transforms everything it touches. Warm olive oil blooms cumin and coriander seeds until they sizzle and release their deep, earthy fragrance, then the infused oil gets strained clean and finished with lime zest, fresh lime juice, cilantro, parsley, and a little salt. The result is something layered and vibrant — citrusy and herby on top, with a slow warmth from the red pepper flakes underneath. It comes together entirely from pantry staples and fresh herbs, with zero animal products of any kind, so it fits naturally into a wide range of meals without any substitutions or workarounds. Drizzle it over roasted vegetables, grain bowls, flatbreads, or grilled fish and the whole plate immediately feels more intentional. The optional scallion greens add a mild oniony bite if you want a little extra dimension. Make a jar on Sunday and you'll find yourself reaching for it all week.
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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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