High Fructose Corn Syrup Free Cumin-Lime Herb Oil
Bright, herby, and alive with toasted spice, this finishing oil is the kind of condiment that makes everything it touches taste more intentional. Warming whole cumin and coriander seeds in olive oil until they sizzle and bloom is a simple technique that coaxes out a depth of flavor you just can't get from a bottle of pre-made sauce — and every single ingredient here is exactly what it says it is, nothing more. That matters more than it sounds, because sweetened condiments and flavored oils from the store are notorious for sneaking in additives that have no business being there. Fresh lime zest and juice bring a clean, citrusy brightness, while cilantro and parsley keep things verdant and lively. The optional scallion greens add a mild oniony note that ties the whole thing together beautifully. Drizzle it over grilled proteins, roasted vegetables, grain bowls, or warm flatbread — honestly, it's hard to think of a savory dish that wouldn't benefit from a spoonful. 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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