Xanthan Gum Free Cumin-Lime Herb Oil
Bright, aromatic, and packed with fresh herb flavor, this finishing oil transforms even the simplest plate into something that feels restaurant-worthy. Toasting whole cumin and coriander seeds in warm olive oil coaxes out a deep, nutty fragrance that you just can't get from pre-ground spices, and the technique is surprisingly forgiving once you know to watch the heat. A squeeze of fresh lime juice and a hit of zest cut right through the richness, while cilantro and parsley keep everything tasting vibrant and green. For anyone navigating thickener-free cooking, this kind of condiment is a genuine find — no stabilizers, no fillers, just pure ingredients doing exactly what they're supposed to do. Drizzle it over roasted vegetables, grilled fish, grain bowls, or even a simple piece of crusty bread and the whole dish comes alive. It comes together in well under half an hour and keeps in the fridge for a few days, so you can make a batch and reach 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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