Low Iodine Cumin-Lime Herb Oil
Bright, herby, and alive with citrus, this finishing oil is the kind of condiment that makes everything it touches taste more intentional. Cumin and coriander seeds are bloomed directly in olive oil until fragrant and gently toasted, then strained out so you're left with a clean, spice-infused base that carries all their warmth without any grit. Fresh cilantro, flat-leaf parsley, lime zest, and a squeeze of lime juice go in after the oil cools, keeping the herbs vivid and the citrus sharp rather than cooked off. For anyone navigating a low-iodine approach, this recipe is a natural fit — every ingredient here is a whole, unprocessed plant or spice, with no seafood, dairy, or iodized salt in sight. The recipe calls for fine sea salt, which is easy to source in non-iodized form, so you stay in control from start to finish. Drizzle it over roasted vegetables, grilled chicken, grain bowls, or even a simple piece of crusty bread and it immediately elevates the whole plate. Make a jar at the start of 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
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - 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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