Gelatin Free Cumin-Lime Herb Oil
Bright, herby, and alive with warm spice, this finishing oil transforms just about anything it touches — grilled vegetables, roasted fish, flatbreads, grain bowls, you name it. Toasting whole cumin and coriander seeds directly in the olive oil coaxes out a deep, nutty fragrance that you simply can't get from pre-ground spices, and the technique is easier than it sounds. Once the infused oil cools and gets strained, a hit of fresh lime zest and juice cuts right through the richness, while cilantro and parsley keep things green and vibrant. Many condiments and flavored oils on store shelves sneak in stabilizers or thickeners that can be hard to vet, so making your own from scratch means you know exactly what's going in the jar. The whole process is entirely plant-based and relies on nothing but whole spices, fresh herbs, citrus, and good olive oil — no hidden additives, no guesswork. A drizzle over hummus or a simple bowl of lentils turns an ordinary weeknight meal into something that feels genuinely special. Keep a jar in the fridge and you'll find yourself reaching for it constantly.
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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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