Coriander seed oil

10 minutes, plus infusing time. Makes a scant ¾ cup

¾ cup (50 grams) coriander seeds ¾ cup (150 grams) neutral oil, such as grapeseed or high-quality canola

1. In a blender, finely grind the coriander seeds with the oil (alternatively, grind the coriander seeds in a coffee grinder or spice mill, then combine with the oil).

2. Transfer the oil and ground seeds to a clean bowl or jar, pressing plastic wrap onto the surface of the oil to reduce contact with the air (alternatively, transfer the mixture to a sealable plastic bag, pressing out the air before sealing).

3. Set the mixture aside in a cool, dark place, to give the spice time to infuse the oil, about 2 days.

4. Strain the oil using a cloth-lined strainer to catch all the spice particles. Refrigerate, covered, up to 1 week, or freeze up to 6 months.

Note: Adapted from a recipe by Arielle Johnson, who recommends using it wherever you might use a good, fruity olive oil.