Ginger Free Cumin-Lime Herb Oil
Bright, herby, and deeply aromatic, this finishing oil brings serious flavor to just about anything it touches — grilled vegetables, roasted chicken, flatbreads, grain bowls, you name it. Toasting whole cumin and coriander seeds in warm olive oil coaxes out a nutty, smoky depth that you simply cannot get from pre-ground spices, and the technique is easier than it sounds. Once the infused oil cools and gets stirred together with fresh cilantro, parsley, lime zest, and a splash of lime juice, the result is something that tastes genuinely restaurant-worthy. Many spiced oils and condiments lean heavily on ginger as a background note, but this one builds all of its warmth and complexity from cumin, coriander, and a pinch of red pepper flakes — no ginger needed, and nothing missed. The citrus keeps everything lively and fresh rather than heavy, so it works just as well drizzled cold from the fridge as it does spooned over something straight off the stove. Keep a jar on hand for the week 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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