A unique multipurpose seasoning consisting of herbs, vegetables and spices that are blended together to make a paste that is used in a plethora of Caribbean cuisines.
I bet you're wondering if there is a mistake with the title of this post, oh but it does resemble pesto doesn't it?
Granted it does bear a slight resemblance to pesto, but it is not remotely the same. This green goodness hails from the beautiful Caribbean.
A must have condiment made from a combination of aromatic herbs, vegetables and spices.
Jump to:
- What is green seasoning?
- What is chadon (shado beni) beni?
- What is jamaican green seasoning?
- Green seasoning vs epis and sofrito
- How to use this seasoning
- The preparation
- The colour and the texture of the seasoning
- Reasons to make this recipe
- The steps
- Storage and preservation
- Recipes to use this seasoning in
- Trinidadian recipes to try
- Caribbean Green Seasoning
What is green seasoning?
In short, it is a paste that is made from a plethora of herbs, spices and vegetables, this seasoning is especially featured in cuisines that are from Trinidad and Tobago (the originators).
Ingredients that you will find in this seasoning include - onion, chives (scallion), celery, garlic, thyme, pimento, bell pepper, parsley and chadon beni.
Of course, like so many recipes, each individual may have their own spin by adding or omitting certain ingredients but the generally format is what is listed above.
What makes or breaks a good green seasoning mix is the shado beni. This herb imperative and you will notice the difference if you use a substitute such as cilantro/coriander.
All of the ingredients are added to a blender or food processor and then pulsed to a smooth or semi-smooth texture.
The texture will vary, depending on the needs of the individual. For example some people like a chunky texture while others prefer a velvety smooth texture.
Also the colour of the seasoning may differ, from brown/green to a deep emerald green.
Other Caribbean islands such as Barbados, Guyana, St Lucia and Jamaica also like to use green seasoning in their recipes too.
It is like what pesto is to the Italians, Epis is to the Haitians and sofrito is to the Puerto Ricans.
What is chadon (shado beni) beni?
Sometimes refer to as shado beni or culantro is a long, green leafy herb that is native to central America and the Caribbean.
As mentioned before, the herb is commonly used in Trinidadian cooking.
Although some people compare it to cilantro (coriander) they are not the same. Chadon beni has a more intense, pungent flavour/taste that is long lasting.
It's quite distinctive, I would say it like a much stronger flavour than parsley. That's the only way that I can honestly describe it.
However, that pungent flavour becomes quite mild and more balanced once it is being used in cooking.
In Jamaica, chadon beni is known as spirit weed and is used for medicinal purposes
What is jamaican green seasoning?
The concept of "Jamaican green seasoning" simply doesn't exist. The origins of green seasoning lies with the eastern Caribbean, more specifically Trinidad and Tobago.
Green seasoning isn't a part of Jamaican culture which is important to point that out because there is a lot of confusion about this especially on the internet where the term has been misused.
While Jamaicans along with other islands have started to hop on the band wagon by incorporating it into their cooking it doesn;t orignate from there.
With that being said, some of the ingredients such as thyme, chives (scallion), chadon beni (spirit weed), peppers, onion and garlic are commonly found in Jamaican cooking.
Green seasoning vs epis and sofrito
While all three of these condiments may hail from the beautiful shores of the Caribbean, they are not the same.
What they do have in common is that they are all used for the same purpose, which is to marinate and enhance the taste of whatever dish that it is being used in.
Sofrito is commonly used in Latin America countries such as Cuba, Puerto Rico, Dominican Republic etc...
It consists of peppers, onion, garlic, olive oil, cilantro and some variations include tomatoes.
On the other hand, Epis hails from the island of Haiti, it is more similar to green seasoning than it is sofrito.
However, it doesn't contain shado beni, instead bouillon cubes form part of their version of the recipe.
How to use this seasoning
You can use it in various ways, you can marinate meat such as beef, chicken, goat, lamb in preparation for a stew, curry or even soup.
It also pairs well with vegan recipes as well as seafood, fish or grilled dishes.
The green seasoning really takes a would be ordinary/basic dish to something that has come straight out of a five star restaurant.
Believe me, you can taste the difference and will never want to be without any.
The preparation
Making the seasoning is relatively easy, thankfully you don't need any fancy kitchen gadgets.
Generally speaking, a food processor or blender is more than suffice.
Each person has their own version of green seasoning, no person makes it the same. The quantity of vegetables, herbs and spices vary therefore the resulting taste will differ.
Some of the ingredients include - chadon beni, cilantro, parsley, celery, pimento, bell peppers, onion, scallion, garlic thyme, Spanish thyme and pimento peppers (not to be mistake for Jamaican pimento berries) just to name a few.
You can also find spin off versions such as Bajan and Jamaican Green Seasoning which include ingredients such as rosemary, marjoram and pimento berries.
As you can see, you can tweak or adjust which herbs, vegetables and spices you want to use to suit.
Pimento is a mild tasting pepper, however it is not easy to source so what I do instead is use red bell pepper to compensate.
Spanish thyme is also another essential ingredient but again, it isn't easy to obtain so I often use regular thyme instead.
The colour and the texture of the seasoning
The colour of the seasoning may vary depending what ingredients are used, if you add red peppers, this will create a more brown/dark green hue.
A predominately green themed seasoning will result in a more emerald green hue.
Also, the texture of the seasoning ranges from silky smooth to a chunky or sem-smooth consistency.
I like a semi-smooth texture, so when I chop all of the ingredients up. I like to use my blender and pulse (on and off) for a 50/50 consistency.
I find that the food processor yields a more chunky texture. You may need to add a splash of water or olive oil to help breakdown the ingredients.
Reasons to make this recipe
- Suitable for all dietary needs
- Can use in meat based and vegan dishes
- Very easy to whip up
- A versatile recipe that is easily adaptable
- Completely enhances the taste of ANY recipe
The steps
- Thoroughly wash all of the ingredients (I like to do so using a colander).
- Roughly chop all the ingredients.
- Place all of the ingredients into either a blender or food processor.
- If you are using a blender, you need to blitz on high speed for a smooth/puree consistency (add olive oil or water, if needed) or stop and start for a more semi smooth texture.
- If you are using a food processor, fitted with an S blade, process until the bulk of the herbs etc.. have broken down, into a coarse or smooth texture, remember to pulse and scrape down the sides until the desired texture is reached (add water/olive oil if needed).
- Transfer into a mason jar/ice cube tray and refrigerate or freeze accordingly.
Storage and preservation
You can store/preserve this seasoning in a number of different ways;
- In a sauce bottle/mason jar
- Ice cube tray (Ice cube)
- Freezer friendly container
You can also preserve the seasoning with
- Lime/lemon (short term vinegar alternative)
- Vinegar (Long term)
I typically use my seasoning within 1-2 weeks of making it, stored in a mason jar. If I plan to refrigerate for up to a month I add lime or apple cider vinegar (⅓ cup).
I do this just to safe guide the seasoning but most of the time (post 2 weeks) I prefer to use an ice cube tray and freeze the seasoning and use at my leisure.
I highly recommend freezing the seasoning to extend the shelf life for your own piece of mind.
Notes and tips
- The texture and colour of the seasoning may vary from brown/green hue to silky smooth/chunky, depending on your preference.
- If you are using a food processor, you may need to add a splash of water to help breakdown the ingredients and the results will be more chunky.
- For a smooth consistency, use a high speed blend.
- Make sure to chop the ingredients up before hand, this will make processing a lot easier.
- To extend the shelf life, freeze the seasoning (for up to 3 months) using an ice cube tray. However, you can extend the shelf life by using (⅓ cup) of lime or vinegar and keep refrigerated for a few weeks.
- Use red bell pepper if you cannot sauce pimento peppers.
- Chadon beni is known as culantro or spirit weed/Thai (stinking) parsley.
- If you cannot source chadon beni use cilantro/fresh coriander.
- Feel free to add additional herbs and spices, if you want to.
Recipes to use this seasoning in
Trinidadian recipes to try
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Caribbean Green Seasoning
Ingredients
- 1 bunch of chadon beni (culantro/spirit weed) or cilantro/coriander instead
- ½ bunch of parsley
- 4 large chives scallion
- 1 head of garlic peeled (12 cloves)
- 1 small onion chopped
- 1 bunch of thyme about 8-10 sprigs (Spanish if possible)
- 1-2 stalk of celery sliced
- 2 pimento peppers optional
- ½ red bell pepper sliced
- olive oil or water if needed
Instructions
- Thoroughly wash all of the ingredients (I like to do so using a colander).
- Roughly chop all the ingredients.
- Place all of the ingredients into either a blender or food processor.
- If you are using a blender, you need to blitz on high speed for a smooth/puree consistency (add olive oil or water, if needed) or stop and start for a more semi smooth texture.
- If you are using a food processor, fitted with an S blade, process until the bulk of the herbs etc.. have broken down, into a coarse or smooth texture, remember to pulse and scrape down the sides until the desired texture is reached (add water/olive oil if needed).
- Transfer into a mason jar/ice cube tray and refrigerate or freeze accordingly.
Video
Notes
-
- The texture and colour of the seasoning may vary from brown/green hue to silky smooth/chunky, depending on your preference.
-
- If you are using a food processor, you may need to add a splash of water to help breakdown the ingredients and the results will be more chunky.
-
- For a smooth consistency, use a high speed blend.
-
- Make sure to chop the ingredients up before hand, this will make processing a lot easier.
-
- To extend the shelf life, freeze the seasoning (for up to 3 months) using an ice cube tray. However, you can extend the shelf life by using (⅓ cup) of lime or vinegar and keep refrigerated for a few weeks.
-
- Use red bell pepper if you cannot sauce pimento peppers.
-
- Chadon beni is known as culantro or spirit weed/Thai (stinking) parsley.
-
- If you cannot source chadon beni use cilantro/fresh coriander.
-
- Feel free to add additional herbs and spices, if you want to.
Janine says
I was wondering when green seasoning came into popular use. It seems more of a modern seasoning.
My mother who passed in 2018 never used this. She was born in Guyana in the early 1930’s and lived in Trinidad then moved back to Guyana. Mum was a great cook, and I have many of her recipes. My dad is from Guyana and his family didn’t make this either. Dad was born in the 1920’s in Guyana. His sisters and mum were also great cooks. Now I hear lots of Guyanese make green seasoning.
Charla says
Hi Janine, Great question. I honestly don't know when green seasoning came about but I would also agree that it seems to be more of a modern day and not old school seasoning which started in Trinidad (as far as I'm aware), when I don't know, perhaps in the 60's if I had to make a guess. I do know that it's become so popular that it's only recently been incorporated in Jamaican cuisines, that's how relevant and impactful green seasoning is!
Elisa says
Love this Caribbean Green Seasoning recipe, easy to make and looks delicious. Will give it a try to marinate. Thanks for sharing 🙂
Charla says
You are most welcome Elisa
Ali says
The flavors in this seasoning are incredible! It’s turned out great for marinating chicken.
Charla says
Thank you so much Ali
Sophie says
Caribbean Green Seasoning is an absolute flavor bomb! I used it to marinate some chicken, and the result was simply amazing.
Charla says
Yay! I'm so glad you like it.
Kushigalu says
This seasoning is so flavorful and delicious. Thanks for sharing.
Charla says
You are welcome
Dannii says
This seasoning was incredible. I loved the strong cilantro flavour.
Charla says
Glad you liked it Dannii
Kristen says
would you use scotch bonnet pepper in place of anything or just add it?
Charla says
Hi Kristen, I wouldn't recommend replacing scotch bonnet pepper with any of the ingredients. If you want fiery green seasoning them simply add the desired amount along with the rest of the ingredients. I hope that helps and thanks for asking!
Veronica says
I’ve been storing this in Souper Cubes 2-tablespoon cubes and love it! My favorite uses are stirred into vegan mac and cheese or with rice and bean dishes. Thanks for sharing your awesome recipes!
Charla says
You are more than welcome Veronica.
Alice Carroll says
It's good to know that with the right refrigeration, greens seasoning can last a long time. I'd like to start expanding my spice rack at home because I've been trying out different styles of cooking based on foreign cuisines. As such, I might need more versatile seasonings to use moving forward.
Charla says
Thanks for commenting!
Stef says
How do I stop it from turning food green . Lol I see you said to add red peppers . Anything else. ?
Charla says
It shouldn't make your food turn green unless you are using it alone or in excess. The red peppers will create a darker hue, the paste won't be a bright coloured green. I hope that helps.
J says
I wish it was easy to find pimento peppers in the Uk I have to search high n low in the Caribbean food markets but since Covid etc it’s harder 🥺🥺
Charla says
Hi J, I'm also experiencing the same thing too. I wish I could recommend a resource but I can't. I will update If/when I find a vendor.
Ruth says
Try the Asian shops or African food shops they will have it
Michael says
Can you user this green seasoning instead when making PASTELLES meat?
Charla says
Hi Michael, yes absolutely! Thanks for asking 🙂
Tina says
I found a way to preserve the seasoning longer in the fridge if stored in a jar. Pour a good amount of EVOO on top. It will become solid and form a seal along the top of the seasoning.
Tina says
we store some meat like this in France. we would render the fat of of meat. pack meat in container pour fat on top put seal on and freeze of put in fridge. It forms a seal and no air can touch food. I wish I could find Spanish thyme. it is not something one can find here.
Charla says
Thanks for the tip Tina. I will give that a try next time!!
Ruth says
My African hairdresser told me to pour olive oil on the top to preserve the seasoning & it did for 6 months
Ali says
Greetings from California!!!! I made this recipe the other two nights ago and am still eating it for lunch. Just what I was looking for. Now I am stocking up several more of your recipes. I am originally from the American South and I wanted a healthier version of some of these foods. However when you take away the high fat, salt and sugar, you need some spice. Thus I am going Caribbean. Thanks Charla for so many recipes!!!!!!!
Charla says
You are very welcome Ali. I'm glad you like my recipes.
Juanita says
When you say marinade do you cover with mixture and sit. My meat ( chuck roast) needs to be browned first , can I sear meat with green seasoning?
Charla says
Marinade is when wet ingredients in this case green seasoning is applied to the meat. Once it sits on the meat it is then marinating (wet ingredients sitting on the meat). I personally would brown the meat first of all since the texture/consistency of the green seasoning may inhibit the actual browning of your meat. Once it is seared then use your green seasoning accordingly. I hope that helps!
Shelly says
Smells awesome! Thanks!
How much do you use for each dish?
I am making Caribbean Curry Chicken and the recipe calls for 1 tsp Caribbean green seasoning. Is that all I need? Can I use more?
Charla says
Hi Shelly, you add it depending on what the recipe calls for. A few teaspoon or tablespoon is more than though to add the right flavour to the recipe.
sally alphonse says
I MUST say that we do add vinegar and oil to the mix ingredients. It gives a real smooth texture to the Seasoning especially when blending..
Charla says
Thanks for the tip Sally, appreciated!!
sally alphonse says
Omg this is great conversation. Love the way you all distinguish the food names.. Very Educational
Charla says
Thank you. I try my best to do my research prior to posting.
Deepika says
Made this today and let me say, it smelled great the moment I started blending the ingredients together. It was so aromatic, I'm sure it would be great on pan-seared fish or shrimp. Thanks for sharing!
Charla says
Yes. It's very complimentary for stews or to marinate a fish dish enjoy!!
Rosa says
Hi Charla, when you say a bunch of cilantro do you mean the whole big bunch you buy in one or should I divide it and use half of the bunch ??
Charla says
Hi Rosa. Half a bunch of cilantro will do for the recipe 😉
AJ says
I was wondering what to do if I can't find any green onion?
Charla says
You can use chives instead, those are probably the most undetectable substitution for green onions.
Renee says
Hi! First off, this looks and sounds divine! It has all of the flavors my taste buds crave! Second, I can't wait to make this but I wanted to clarify for my own purposes, when you say "head of garlic" do you mean the whole bulb or individual cloves from the bulb? Thanks!
Charla says
Hi Renee, I'm sorry for the misunderstanding. You will need individual cloves from the bulb so in total you'll need about 10-12 garlic cloves or how ever many a whole head contains. I hope that makes sense!!
Mark Pressler says
Is this a condiments or a marinade or for both uses?
Charla says
Hi Mark. The green seasoning is a marinade.
Neeli says
Hi Charla,
I want to make this recipe, but I don't know what pimento peppers are. The only pimentos that I know of are the ones that are stuffed into green olives that are made from red peppers. Can I just use more red peppers?
Charla says
Hi Neeli. yes you can.
Niki says
What Trinbagonians call pimento the rest of the world calls Trinidad seasoning peppers. It's different from the pimento berry.
Charla says
Thanks for commenting
UK mum says
I made this yesterday. The smell filling the kitchen was delicious! I've added it the ice trays & popped in the freezer. I can't wait to use it.
Thank you!
Charla says
I'm so glad to hear that. You can use it for sooooo many recipes, it makes an excellent base.
Christine | Mid-Life Croissant says
This would be so fantastic with fish. Can not WAIT to try it. And now I'm obsessed with culantro. Off to google it some more! Thanks for bringing this to Saucy Saturdays, Charlene.
Charla says
Thank you!
Pat says
Is cilantro, culantro and shado beni the same thing? I like in the UK and cannot seem to find any of these items.
Charla says
cilantro is another term for coriander. Shado beni/culantro = same thing. Yes sadly this is VERY difficult to obtain in the UK. Coriander is probably the nearest replica to shado beni although not as pungent as the real thing.
Evi @ greenevi says
Wow, this is so creative! I've never had anything like this before, but love every ingredient (and pestos in general), so I'm pretty sure it's a winner recipe 😉
Charla says
Thanks Evi, it's pretty much a staple in Caribbean households. I'm sure you'd like since you're already a fan of pestos :).