Anti Inflammatory Moroccan-Spiced Herb Oil
This fragrant herb oil is the kind of condiment that quietly transforms everything it touches — bread, roasted vegetables, grilled fish, a simple bowl of lentils. The base is extra-virgin olive oil gently warmed with garlic, which coaxes out deep, mellow flavor without any harshness, then strained clean before the spices go in. Turmeric, cumin, coriander, ginger, and cinnamon are all well-regarded for their anti-inflammatory properties, and here they work together in a warm Moroccan-inspired blend that smells absolutely incredible. Fresh parsley, cilantro, and a hit of lemon juice and zest are stirred in off the heat, keeping all that bright, living flavor intact rather than cooking it away. The result is vibrant, layered, and genuinely versatile — a drizzle over hummus or a piece of seared chicken and suddenly dinner feels intentional. It comes together with pantry staples and a single small saucepan, making it one of the easiest ways to pack serious flavor and functional ingredients into your everyday cooking.
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Learn more →Ingredients
8 servings
For the oil base
- ¾ cup extra-virgin olive oil
- 3 cloves garlic, peeled and lightly crushed
Spice blend
- 1 tsp ground cumin
- 1 tsp sweet paprika
- ½ tsp ground coriander
- ½ tsp ground ginger
- ¼ tsp ground turmeric
- ¼ tsp ground cinnamon
- ¼ tsp cayenne pepper (optional)
- ½ tsp fine salt
Fresh herbs
- ¼ cup fresh flat-leaf parsley, finely chopped
- 2 tbsp fresh cilantro, finely chopped
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
Instructions
- 1
Combine the ground cumin, sweet paprika, ground coriander, ground ginger, ground turmeric, ground cinnamon, cayenne (if using), and fine salt in a small bowl and stir until evenly mixed.
- 2
Pour the olive oil into a small saucepan and add the crushed garlic cloves. Warm over low heat until the oil is fragrant and small bubbles form steadily around the garlic, about 4–5 minutes — do not let the garlic brown. Remove from heat.
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