Turmeric Free Cumin-Lime Herb Oil
Bright, herby, and deeply aromatic, this finishing oil is the kind of condiment that makes everything it touches taste more alive. Warm olive oil coaxes the best out of toasted cumin and coriander seeds before fresh cilantro, parsley, and a hit of lime zest bring it all back to vivid, green-forward life. Many spice blends and flavored oils lean heavily on golden spices that don't work for everyone, but this one builds its warmth entirely from cumin, coriander, and a pinch of red pepper flakes — bold and complex without relying on anything you're trying to avoid. The technique is simple: bloom the spices gently in oil, strain, then stir in the fresh herbs and citrus off the heat so nothing wilts or loses its brightness. That two-step process — warm infusion followed by a fresh herb finish — is what gives this oil its layered depth. Drizzle it over roasted vegetables, grilled proteins, grain bowls, or warm flatbread, and it instantly elevates whatever it lands on. Make a small jar on Sunday and you'll find yourself reaching for it all week.
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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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