Paraben Free Cumin-Lime Herb Oil
Warm spices, bright citrus, and a handful of fresh herbs come together in this fragrant finishing oil that transforms just about anything it touches — grilled vegetables, roasted fish, flatbreads, or a simple bowl of hummus. The process starts by gently blooming whole cumin and coriander seeds in extra-virgin olive oil until the kitchen smells impossibly good, then the infused oil is strained and stirred together with lime zest, fresh lime juice, cilantro, parsley, and a pinch of sea salt. That combination of toasted spice depth and zippy citrus freshness is genuinely hard to stop drizzling. For anyone navigating paraben concerns, this kind of from-scratch condiment is a smart move — commercial flavored oils and herb sauces often contain preservatives and additives that can be tricky to vet, while this one is built entirely from whole, recognizable ingredients you control. The technique is straightforward enough for a weeknight but feels special enough to bring to the table when you're trying to impress. Keep a jar in the fridge for up to three days 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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