Ghee with Paprika, Coriander & Lime

Toss this spiced butter with roasted vegetable or drizzle over avo toast. If you don't want to make your own ghee, you can buy it at some supermarkets, then just mix in the spices.
Publish date:
ghee with paprika, coriander, and lime

Recipe by Linton Hopkins

Start to Finish: 20 minutes

Servings: makes about 1/2 cup


  • 2 tsp. coriander seeds

  • 2 tsp. sesame seeds

  • 1 tsp. kosher salt

  • 1 tsp. paprika

  • 1 stick butter

  • Zest of 2 limes (about 2 tsp.), plus juice of 1 lime (about 2 tbsp.)


1. In a small skillet, toast the coriander seeds over medium heat, stirring often, until aromatic, about 5 minutes. Let cool. Place the coriander seeds in a small resealable freezer bag and crush with a skillet. Transfer to a bowl. Mix in the sesame seeds, kosher salt, and paprika.

2. In the same skillet, melt the butter over medium-low heat until the solids separate from the liquid, about 10 minutes. Spoon off and discard the solids. Stir in the spice blend, lime zest, and lime juice. (The ghee will keep in the refrigerator for up to 1 month.)