Low FODMAP Sesame-Ginger Herb Oil
This fragrant finishing oil is the kind of condiment that quietly transforms everything it touches — drizzle it over grilled proteins, steamed rice, roasted vegetables, or a simple noodle bowl and suddenly the whole dish feels intentional. Ginger and sesame seeds are gently bloomed in warm neutral oil until golden and fragrant, then strained clean so you get pure, silky flavor without any gritty bits. The toasted sesame oil, fresh cilantro, bright lime juice, and a whisper of heat from red pepper flakes all go in after the oil cools, keeping the herbs vivid and the citrus sharp. One detail worth noting: only the green tops of the scallions are used here, which is exactly the kind of careful swap that keeps this condiment gut-friendly without sacrificing any of that savory, oniony depth. Managing a low-FODMAP kitchen often means scanning every sauce and condiment label for hidden high-FODMAP ingredients, and making your own finishing oil from scratch sidesteps that entirely. The recipe yields enough to keep a jar in the fridge for up to five days, so you can reach for it all week long. Eight servings of this go a long way toward making simple, safe meals feel genuinely exciting.
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Learn more →Ingredients
8 servings
- ½ cup neutral oil (such as avocado oil or light olive oil)
- 1 tbsp toasted sesame oil
- 1 tbsp fresh ginger, peeled and finely grated
- 2 tsp sesame seeds
- ¼ tsp red pepper flakes
- 3 tbsp fresh cilantro, finely chopped
- 2 tbsp scallion green tops, thinly sliced
Ingredient noteThe green parts of scallions are low in FODMAPs. Avoid the white bulb which is higher in FODMAPs.
- 1 tbsp fresh mint, finely chopped (optional)
- 1 tbsp fresh lime juice
- ½ tsp fine sea salt
Instructions
- 1
Combine the neutral oil, grated ginger, sesame seeds, and red pepper flakes in a small saucepan over medium-low heat. Warm, stirring occasionally, until the ginger is fragrant and the sesame seeds are lightly golden, about 3–4 minutes — watch closely, as the seeds can darken quickly.
- 2
Remove the saucepan from the heat and let the infused oil cool for 10 minutes, until it is warm but no longer hot to the touch.
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