A friend of mine described this blend of seasoning as GREEN GOLD, and you know what? She is most definitely right. Green Seasoning is a heavenly blend of herbs and aromatics that adds just the perfect flavor to Trinbagonian cooking. It is used to flavor many dishes, whether they are from East Indian, African, Spanish origins, etc., in this beautiful twin island republic.
While many islands in the Caribbean have their versions of this seasoning, and many are quite similar, there are still slight variations from island to island. Even within the islands themselves, the blends vary from home to home. Usually using a vibrant mixture of fresh herbs and spices such as the locally called Shadon Beni (culantro) or Podina (Soup Mint), which are just two of the amazingly fragrant herbs typically used in this seasoning blend.
This seasoning is used to marinate meats, seafood, and vegetables, imparting a delicious flavor to dishes. If you have ever had a good Trinibagonian stewed fish, curried duck, or even a hot cup of corn soup, chances are the foundation for that depth of flavor you enjoyed was a freshly blended Green Seasoning. In an effort to help you share in my recipes (because many of them use green seasoning), I am sharing my special blend with you.
INGREDIENT DETAILS
Celery
Adds mild savory flavor and freshness while providing body to the paste.
Chives
Contribute a delicate onion-like sharpness that enhances balance without overpowering.
Shadon Beni (Culantro)
A signature Caribbean herb with bold, cilantro-like flavor, essential for authenticity.
Spanish Thyme (Cuban Oregano)
Strong and aromatic, lending earthy, herbal depth to the seasoning.
Leaf Thyme (Broadleaf Thyme)
Provides a robust, slightly minty flavor that complements meat and stews.
Garlic
Adds pungency and aroma, deepening the seasoning’s savory profile.
Pimento Peppers
Sweet, mild peppers that add aroma, gentle heat, and a touch of natural sweetness.
Ginger
Brings warmth, peppery spice, and brightness to balance the herb blend.
Water
Helps achieve the right blending consistency and smooth texture.
INGREDIENT ALTERNATIVES
Celery
Swap 1: Bell peppers
Swap 2: Fennel
Chives
Swap 1: Green onions
Swap 2: Shallots
Shadon Beni (Culantro)
Swap 1: Cilantro
Swap 2: Parsley + a pinch of oregano (for depth)
Spanish Thyme
Swap 1: Oregano
Swap 2: Marjoram
Leaf Thyme
Swap 1: Regular thyme leaves
Garlic
Swap 1: Garlic powder
Swap 2: Granulated garlic
Pimento Peppers
Swap 1: Red bell peppers
Swap 2: Cherry peppers
Ginger
Swap 1: Ground ginger
Swap 2: Ginger paste
Water
Swap 1: Vinegar
GREEN SEASONING
Description
Green seasoning is a popular seasoning blend used in Trinidad and Tobago cuisine. It i made from a combination of fresh herbs and aromatics such as celery, chives, garlic, thyme, and pimento peppers . These ingredients are typically blended together with some water & vinegar to create a flavorful and aromatic green paste.
Ingredients
Instructions
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1. Wash all herbs and chop roughly. Peel garlic, wash and chop ginger & pimento, and add to a food processor or blender according to the desired consistency.
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2. Blend until you have a paste or puree. Feel free to add more water if necessary while blending.
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3. Once finished, you can place the mixture in clean container(s) and freeze or store it in your refrigerator.
Note
Storage: Keeps in the fridge for 7–10 days; freezes well for up to 3 months.
Preservation Tip: Swap some water for vinegar to extend fridge life, though this will add tang.
Batching: Divide into portions before freezing for quick, convenient use.
Customization: Add hot peppers if you prefer heat, or extra ginger for a spicier, peppery edge.
Versatility: Use as a marinade for meats and seafood, a flavor base for soups and stews, or even a spoonful in rice dishes.
