Spiced oil infusion guide (Printer-Friendly)
A warm, fragrant oil infused with spices to elevate roasted veggies, grilled meats, and dressings.
# What You'll Need:
→ Oil Base
01 - 1 cup neutral oil (grapeseed, sunflower, or light olive oil)
→ Whole Spices
02 - 1 tablespoon coriander seeds
03 - 1 tablespoon cumin seeds
04 - 1 teaspoon black peppercorns
05 - 2 dried red chilies
→ Aromatics
06 - 4 cloves garlic, smashed
07 - 1 inch fresh ginger, sliced
→ Optional Extras
08 - 1 cinnamon stick
09 - 3 whole cloves
10 - Zest of 1 lemon or orange
# How to Make It:
01 - In a small saucepan, add oil, coriander seeds, cumin seeds, black peppercorns, and dried chilies.
02 - Incorporate garlic, ginger, and optional cinnamon, cloves, or citrus zest into the saucepan.
03 - Warm the mixture over low heat, gently simmering for 10 to 15 minutes without allowing the oil to smoke or aromatics to burn, stirring occasionally until fragrant and lightly colored.
04 - Remove from heat, let cool completely, then strain through a fine mesh sieve or cheesecloth into a clean, dry glass jar or bottle, discarding solids.
05 - Seal the container and store in a cool, dark place for up to two weeks.
# Expert Advice:
01 -
- This oil carries a secret warmth that feels like a hug in every drizzle
- It quickly became my favorite for turning simple vegetables and meats into something memorable
02 -
- Never let the oil get too hot or let the aromatics burn; it ruins the delicate flavors you’re after
- Discovering that straining thoroughly yields a clear, beautiful oil made all the difference in presentation and texture
03 -
- Use a neutral oil to let the spices really shine without interference
- Low and slow heating unlocks essential oils from your spices without bitterness or burn