Low FODMAP Cumin-Lime Herb Oil
Bright, aromatic, and deeply satisfying, this herb oil is the kind of finishing touch that makes a simple grilled protein or roasted vegetable feel genuinely special. Cumin and coriander seeds are bloomed directly in warm olive oil until fragrant, coaxing out a toasty, earthy depth that you just can't get from ground spices alone. Fresh lime zest and juice cut right through the richness, while chopped cilantro and flat-leaf parsley keep everything tasting lively and green. For anyone navigating a sensitive gut, flavored oils and condiments can be a minefield of hidden onion and garlic — this one sidesteps all of that, relying on whole spices, fresh herbs, and citrus to build real complexity. The optional scallion greens (green tops only) add a mild allium note without the fructan load that comes with the bulb. It comes together in under 15 minutes, makes 8 servings, and keeps in the fridge for up to three days — so you can drizzle it over everything from grain bowls to scrambled eggs all week long.
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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)
Can be omittedscallion greens
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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