Nitrate & Nitrite Free Cumin-Lime Herb Oil
This bright, aromatic herb oil is the kind of condiment that quietly transforms everything it touches — grilled vegetables, roasted fish, a simple bowl of beans, or even crusty bread. Warming whole cumin and coriander seeds in olive oil coaxes out a depth of flavor you just can't get from a bottle of pre-ground spice, and the technique is genuinely foolproof as long as you keep the heat gentle and your nose paying attention. Once the infused oil cools and gets strained, a hit of lime zest, fresh lime juice, cilantro, and parsley brings it all the way alive with herby brightness. For anyone navigating a diet that avoids cured meats, processed condiments, and packaged sauces — where hidden preservatives tend to lurk — making your own finishing oil from scratch is one of the smartest moves you can make. Every single ingredient here is whole and unprocessed, so you know exactly what's going into the jar. The optional scallion greens add a mild oniony note that plays beautifully with the citrus, but the oil is completely satisfying without them. Make a batch on Sunday and you'll find yourself reaching for it 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)
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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