MSG Free Cumin-Lime Herb Oil
This bright, aromatic herb oil is the kind of condiment that quietly transforms everything it touches — drizzled over roasted vegetables, grilled proteins, grain bowls, or warm flatbread, it punches well above its weight. Whole cumin and coriander seeds are gently bloomed in olive oil until fragrant, then strained out so you get all that toasty, earthy depth without any gritty texture. Fresh lime zest and juice cut right through the richness, while cilantro and parsley keep things green and lively. For anyone navigating flavor enhancer sensitivities, this is the kind of recipe that proves you don't need anything artificial to build serious depth — every bit of complexity here comes from real spices, fresh herbs, and good olive oil. The technique is straightforward but feels a little chef-y, and the result is something you'll want to keep a jar of in the fridge at all times. It comes together with pantry staples and a few fresh ingredients, making it an easy go-to whenever you want to elevate a simple meal without reaching for a seasoning packet or a store-bought sauce loaded with mystery additives.
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!