This oil is a pantry staple. Drizzle it on dips, warm flatbread, steamed fish or vegetables. The possibilities are endless.
2 teaspoons coriander seed
2 teaspoons red pepper flakes
½ teaspoon cumin
1 teaspoon oregano
½ cup oil (olive oil, safflower, etc.)
Crush the coriander seeds slightly in a mortar and pestle or with the bottom of a cup or glass. In a heat resistant bowl add all the spices including the crushed coriander seed.
In a small sauce pot warm oil to 250-300°F. Carefully pour the oil into the bowl of mixed spices. The spices with sizzle for a few seconds then bloom. Cool and use or store in a bottle, good for up to a month.