Fructose 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. Warm olive oil blooms the cumin and coriander seeds until they sizzle and release their full, earthy fragrance, then the infused oil gets strained clean and finished with lime zest, fresh lime juice, cilantro, and parsley for a hit of green freshness. Every single ingredient here is naturally free of fructose, so there's no label-reading anxiety or ingredient swaps required — just straightforward, whole-food flavor. That matters more than it sounds, because so many store-bought sauces and condiments sneak in honey, agave, or high-fructose sweeteners that make them off-limits. This one is built entirely from herbs, spices, citrus zest, and good olive oil, which means it works beautifully as a finishing drizzle over grilled proteins, roasted vegetables, or a simple bowl of grains. The optional scallion greens add a mild oniony note without the fructan load of the white bulb, making this an especially thoughtful touch. Make a small jar and keep it in the fridge for up to three days — it only gets better as the flavors meld.
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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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