Gluten Free Cumin-Lime Herb Oil
This bright, aromatic herb oil is the kind of condiment that quietly transforms everything it touches — grilled vegetables, roasted chicken, a simple bowl of rice, or even a wedge of crusty bread. Toasting whole cumin and coriander seeds in warm olive oil coaxes out a deep, nutty fragrance that you simply cannot get from pre-ground spices, and straining the oil leaves behind a silky, clean base that carries every flavor beautifully. The lime zest and juice cut right through the richness, while fresh cilantro and parsley keep things vibrant and green. Because every single ingredient here is naturally free of gluten — no soy sauce, no malt vinegar, no hidden grain-based thickeners — this is one of those recipes where you can cook with complete confidence. It comes together in well under half an hour and keeps in the fridge for a few days, making it an easy thing to prep ahead and reach for all week. A drizzle over roasted cauliflower or a piece of pan-seared fish will make you wonder why you ever reached for a bottled sauce.
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!