Spiced Infused Oil Drizzle (Print)
A fragrant spiced oil for drizzling over vegetables, grilled meats, or mixing into dressings and marinades.
# What You Need:
→ Base Oil
01 - 1 cup (8 fl oz) extra-virgin olive oil or neutral oil such as grapeseed or sunflower
→ Spices & Aromatics
02 - 2 teaspoons whole black peppercorns
03 - 1 teaspoon coriander seeds
04 - 1 teaspoon cumin seeds
05 - 1 teaspoon mustard seeds
06 - 2 dried red chilies or 1 teaspoon chili flakes
07 - 4 cloves garlic, peeled and lightly crushed
08 - 1-inch fresh ginger, sliced
09 - 1 small cinnamon stick
10 - 2 bay leaves
# How to Make:
01 - Place the oil, black peppercorns, coriander seeds, cumin seeds, mustard seeds, dried chilies, garlic, ginger, cinnamon stick, and bay leaves into a small saucepan.
02 - Heat gently over low heat until the oil shimmers and spices release their aroma, about 8 to 10 minutes. Avoid letting the oil smoke.
03 - Remove from heat and allow the oil to cool completely with the spices still inside to deepen flavor extraction.
04 - Strain the infusion through a fine-mesh sieve into a clean, dry bottle or jar, discarding the solids.
05 - Keep the spiced oil refrigerated in a sealed container for up to two weeks.
# Expert Advice:
01 -
- This spiced oil feels like a little secret that transforms ordinary dishes into something magical with just a drizzle
- The blend of spices creates a cozy warmth that became an unexpected favorite for every season
02 -
- Never let the oil heat too fast or too high or you risk burning those delicate spices, which will turn bitter
- I discovered adding smoked paprika during infusion gives a game-changing smoky finish that surprises everyone
03 -
- Taking the oil off the heat just as soon as it shimmers ensures the spices release their full flavor without bitterness
- Using whole spices instead of ground elevates the oil with bursts of texture and layers of aroma