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    BLANK » Recipe Index » Caribbean Dishes

    Strictly Caribbean Green Seasoning

    Last Updated December 18, 2022. Published May 18, 2014 By Charla 45 Comments

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    Homemade green seasoning is the foundation for many Trinidadian cuisines

    Strictly Caribbean green seasoning - a unique blend of herbs and spices that are blended together and used in many cuisines soup and stews.

    Strictly Caribbean green seasoning

    I bet you're wondering if there was a mistake with the title of this post, oh but it does resemble pesto doesn't it?

    Well I have news for you my friend, this herbaceous seasoning is known as Caribbean green seasoning.

    This seasoning is so simple to make with most of the ingredients being pantry staples.

    What is Caribbean green seasoning?

    The equivalent of Italy's pesto,  green seasoning is a poignant element in Caribbean cooking.

    The Eastern Caribbean islands such as Trinidad (home of green seasoning), Barbados tend to use this as a marinade in meat or fish dishes to enhance the flavour.

    In the Spanish speaking Caribbean islands, they call it Sofrito and (the Cubans are partial to some Mojo Marinade), which is essentially the same thing and in Haiti they make their own version called Epis.

    How to make green seasoning?

    In respect to make this green seasoning recipe, each cook has their own version of the quantity of herbs that are used, so the taste will differ ever so slightly.

    The ingredients range from; cilantro, shado beni (culantro) , parsley, celery, pimento, bell peppers, onion, scallion, garlic, thyme, spanish thyme and scotch bonnet for a kick.

     I like to add a red peppers to my green seasoning which creates a dark green/brown hue instead.

    In spite of any personal adaptations, it is important to note that there is a undeniable trend of how deliciously green and nutritious the end result is.

    One of the key ingredients is culantro (shado beni and Spanish thyme) sadly living in the diaspora doesn't offer me the luxury of obtaining these 2 staples.

    Now the secret is out there, everyone will know the quintessential foundation to great tasting Caribbean food.

    Your meat dishes will permeate thoroughly with the aromatic flavour of Caribbean green seasoning and you will thank me for sharing this wondering taste of paradise with you.

    I usually chop up all of the ingredients and rinse them thoroughly in a colander to eliminate any dirt

     

    Caribbean green seasoning

    steps 1 for strictly Caribbean green seasoning

    The next step is to pulse in either a blender or food processor - I used my blender which created more of a puree texture.

    If you want a course texture then I recommend using a food processor instead. You might need to add some 1tbsp or two of olive oil to help liquidise the seasoning.

    Steps 2 for strictly Caribbean green seasoning

    Depending on the frequency of use, store in freezer (ice cube tray) to preserve shelf life. If you intend to use it often, store in refrigerator for up to 1 month

    Recipes to use the seasoning in

    • Trinidad Stew Chicken
    • Channa and Aloo
    • Caribbean Turkey Steaks Recipe
    • Guyanese Chow Mein

    Other Trinidadian recipes you may like

    • Trinidad Corn Soup
    • Baigan Choka
    • Trinidadian Style Dhal
    • Tomato Choka
    • Saltfish Buljol
    • Macaroni Pie
    • Pouch de Creme

    Notes and tips

    • Use green seasoning in marinades or stews
    • Use 1 whole red bell pepper rather than half if you cannot find pimento peppers
    • Freeze any additional seasoning to extend the shelf life

    **Don't forget to comment below and star rate if you have tried my recipes. Let's be friends and engage on Facebook and Instagram I also like to pin on Pinterest, where you can find more amazing recipes.**

    seasoning pureed in a jar

    Strictly Caribbean Green Seasoning

    Raw, vegan, dairy free, gluten free and paleo friendly homemade seasoning - so versatile
    5 from 20 votes
    Print Pin Rate
    Course: Extras
    Cuisine: Caribbean
    Prep Time: 10 minutes
    Cook Time: 5 minutes
    Total Time: 15 minutes
    Servings: 1 cup
    Calories: 85kcal
    Author: Charla

    Ingredients

    • 1 bunch of cilantro or culantro/chadon beni/spirit weed if you can get it
    • ½ bunch of parsley
    • 4 scallions chives, chopped
    • 1 head of garlic peeled
    • 1 bunch of thyme about 8 sprigs
    • 1 stalk of celery sliced
    • 2 pimento peppers
    • pinch of himalayan pink salt
    • 1 small onion sliced
    • ½ red bell pepper sliced

    Instructions

    • Transfer all of the ingredients into a colander and rinse thoroughly
    • Place all of the ingredients into either a blender or food processor (if using food processor blitz on high speed until the bulk of the herbs have broken down into a coarse texture, remembering to pulse and scrape the sides.
    • If using a blender blitz until a puree is formed, feel free to add a tablespoon or two of olive oil to help things move along quickly.
    • Store in a mason jar or container in a cool place.

    Notes

    Store in freezer using an ice cube tray
    Lasts up to 2 months in refrigerator
    Colour of seasoning may vary depending on ingredients used and intensity of flavour may cause darkening - this is perfectly normal.

    Nutrition

    Calories: 85kcal | Carbohydrates: 19g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 313mg | Potassium: 419mg | Fiber: 4g | Sugar: 8g | Vitamin A: 2536IU | Vitamin C: 96mg | Calcium: 60mg | Iron: 1mg
    Tried this Recipe? Tag me Today!Mention @ThatGirlCooksHealthy or tag #ThatGirlCooksHealthy!
    « Frozen Strawberry Slushie
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    About Charla

    I'm Charla. Caribbean foodie & Certified Health Coach. Welcome to the heaven of gluten and dairy free recipes as well as modernised healthier alternatives to some of your favourite Caribbean recipes.

    Reader Interactions

    Comments

    1. Veronica

      July 20, 2022 at 4:52 pm

      5 stars
      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!

      Reply
      • Charla

        July 20, 2022 at 7:28 pm

        You are more than welcome Veronica.

        Reply
    2. Alice Carroll

      February 10, 2022 at 3:33 am

      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.

      Reply
      • Charla

        February 10, 2022 at 1:19 pm

        Thanks for commenting!

        Reply
    3. Stef

      October 04, 2020 at 9:06 pm

      How do I stop it from turning food green . Lol I see you said to add red peppers . Anything else. ?

      Reply
      • Charla

        October 04, 2020 at 9:09 pm

        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.

        Reply
        • J

          December 23, 2020 at 4:20 pm

          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 🥺🥺

          Reply
          • Charla

            December 23, 2020 at 4:23 pm

            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.

            Reply
          • Ruth

            April 14, 2021 at 2:22 pm

            Try the Asian shops or African food shops they will have it

            Reply
    4. Tina

      March 31, 2020 at 3:47 pm

      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.

      Reply
      • Tina

        March 31, 2020 at 3:56 pm

        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.

        Reply
      • Charla

        March 31, 2020 at 8:24 pm

        Thanks for the tip Tina. I will give that a try next time!!

        Reply
      • Ruth

        April 14, 2021 at 2:24 pm

        My African hairdresser told me to pour olive oil on the top to preserve the seasoning & it did for 6 months

        Reply
    5. Ali

      October 21, 2019 at 10:21 pm

      5 stars
      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!!!!!!!

      Reply
      • Charla

        October 22, 2019 at 1:33 pm

        You are very welcome Ali. I'm glad you like my recipes.

        Reply
    6. Juanita

      April 27, 2019 at 7:53 pm

      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?

      Reply
      • Charla

        April 28, 2019 at 9:05 am

        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!

        Reply
    7. Shelly

      March 13, 2019 at 9:26 pm

      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?

      Reply
      • Charla

        March 13, 2019 at 10:02 pm

        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.

        Reply
    8. sally alphonse

      January 26, 2019 at 8:47 pm

      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..

      Reply
      • Charla

        January 26, 2019 at 10:31 pm

        Thanks for the tip Sally, appreciated!!

        Reply
    9. sally alphonse

      January 26, 2019 at 8:37 pm

      Omg this is great conversation. Love the way you all distinguish the food names.. Very Educational

      Reply
      • Charla

        January 26, 2019 at 10:32 pm

        Thank you. I try my best to do my research prior to posting.

        Reply
    10. Deepika

      June 18, 2018 at 8:41 pm

      5 stars
      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!

      Reply
      • Charla

        June 18, 2018 at 9:37 pm

        Yes. It's very complimentary for stews or to marinate a fish dish enjoy!!

        Reply
    11. Rosa

      April 29, 2018 at 1:22 am

      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 ??

      Reply
      • Charla

        April 30, 2018 at 2:05 pm

        Hi Rosa. Half a bunch of cilantro will do for the recipe 😉

        Reply
    12. AJ

      February 04, 2018 at 1:03 am

      I was wondering what to do if I can't find any green onion?

      Reply
      • Charla

        February 04, 2018 at 11:36 am

        You can use chives instead, those are probably the most undetectable substitution for green onions.

        Reply
    13. Renee

      January 13, 2018 at 3:49 pm

      5 stars
      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!

      Reply
      • Charla

        January 13, 2018 at 5:12 pm

        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!!

        Reply
    14. Mark Pressler

      October 20, 2017 at 7:35 pm

      Is this a condiments or a marinade or for both uses?

      Reply
      • Charla

        October 20, 2017 at 8:22 pm

        Hi Mark. The green seasoning is a marinade.

        Reply
    15. Neeli

      December 06, 2016 at 11:22 pm

      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?

      Reply
      • Charla

        December 07, 2016 at 11:10 pm

        Hi Neeli. yes you can.

        Reply
        • Niki

          April 19, 2017 at 1:44 am

          What Trinbagonians call pimento the rest of the world calls Trinidad seasoning peppers. It's different from the pimento berry.

          Reply
          • Charla

            April 19, 2017 at 4:43 pm

            Thanks for commenting

            Reply
            • UK mum

              September 27, 2020 at 10:10 am

              5 stars
              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

              September 27, 2020 at 12:55 pm

              I'm so glad to hear that. You can use it for sooooo many recipes, it makes an excellent base.

    16. Christine | Mid-Life Croissant

      April 16, 2016 at 2:25 pm

      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.

      Reply
      • Charla

        April 17, 2016 at 1:02 pm

        Thank you!

        Reply
    17. Pat

      December 09, 2015 at 1:22 pm

      Is cilantro, culantro and shado beni the same thing? I like in the UK and cannot seem to find any of these items.

      Reply
      • Charla

        December 09, 2015 at 1:46 pm

        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.

        Reply
    18. Evi @ greenevi

      June 01, 2015 at 5:54 pm

      5 stars
      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 😉

      Reply
      • Charla

        June 01, 2015 at 7:36 pm

        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 :).

        Reply

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