Eosinophilic Esophagitis Friendly Cumin-Lime Herb Oil
This bright, aromatic herb oil is the kind of condiment that quietly transforms everything it touches — a drizzle over roasted vegetables, grilled protein, or a simple bowl of rice can make a weeknight meal feel genuinely special. For anyone navigating eosinophilic esophagitis, finding flavorful finishing sauces that don't rely on common trigger ingredients like dairy, wheat, soy, eggs, or tree nuts can feel like a constant puzzle, and this recipe sidesteps all of that with ease. The base is extra-virgin olive oil bloomed with cumin and coriander seeds, which coaxes out deep, toasty warmth before the spent solids are strained away entirely — leaving behind a clean, fragrant oil with none of the texture concerns that can come with whole spices. Fresh cilantro, flat-leaf parsley, lime zest, and a squeeze of lime juice go in off the heat, so the herbs stay vivid and the citrus stays bright rather than turning bitter. The result is layered and complex in a way that feels far more involved than the actual effort required. Keep a jar in the fridge and you've got an instant flavor upgrade ready to go for days.
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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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