Yeast Free Cumin-Lime Herb Oil
Bright, aromatic, and deeply satisfying, this herb oil is the kind of condiment that makes everything it touches taste more alive. Warm olive oil blooms whole cumin and coriander seeds until they sizzle and release their earthy fragrance, then gets finished with lime zest, fresh lime juice, cilantro, and parsley for a sauce that is equal parts bold and fresh. Because it relies entirely on whole spices, citrus, and herbs, there is nothing here that could sneak in fermented or leavened ingredients — just clean, vibrant flavor from start to finish. Drizzle it over roasted vegetables, grilled proteins, grain bowls, or warm flatbreads and watch it disappear. The technique of gently toasting the spices in oil is simple but transformative, coaxing out a depth you just cannot get from pre-ground powders. It comes together quickly and keeps in the refrigerator 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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