Cinnamon Free Cumin-Lime Herb Oil
Warm, bright, and deeply aromatic, this herb oil is the kind of condiment that makes everything it touches taste more intentional. Toasted cumin and coriander seeds are gently bloomed in olive oil until the kitchen smells incredible, then strained out so you're left with a silky, spice-infused base. Fresh lime zest and juice cut right through the richness, while cilantro and parsley bring a grassy, vibrant finish that feels almost restaurant-worthy. For anyone navigating a sensitivity to cinnamon, flavored oils and spice blends from the store can be a minefield — cinnamon has a way of sneaking into unexpected places. This recipe keeps things clean and completely in your control, using only whole seeds, fresh herbs, and citrus with no warm baking spices anywhere in sight. Drizzle it over roasted vegetables, grilled proteins, grain bowls, or crusty bread and it instantly elevates the whole plate. Make a small 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!