Mustard Free Cumin-Lime Herb Oil
Bright, herby, and deeply aromatic, this finishing oil transforms a simple drizzle into something that tastes genuinely restaurant-worthy. Cumin and coriander seeds are gently bloomed in olive oil until they sizzle and release their warm, earthy fragrance, then strained out so the final oil stays silky and clean. Fresh lime zest and juice cut right through the richness, while cilantro and parsley bring a pop of green flavor that makes the whole thing feel alive. For anyone navigating a mustard allergy or sensitivity, condiment shopping can be a minefield — so many flavored oils, vinaigrettes, and finishing sauces sneak in mustard seed or mustard powder as a background note. This recipe keeps every ingredient completely transparent, with nothing hidden in a spice blend or store-bought shortcut. Spoon it over grilled vegetables, roasted fish, grain bowls, or warm flatbread, and it instantly elevates whatever it touches. Make a small 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
- 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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