What is Green Seasoning?
Green seasoning or seasonin’ is a blend of herbs and other aromatics and a quintessential element of Caribbean cooking. We use green seasoning as a marinade for meats, seafood, stews, curries and put “pot-spoonfuls” into soups and one-pot rice dishes to enhance the flavor. Not only does it enhance flavor, but it’s also loaded with nutrients!
It is to Trinidad what pesto is to Italians and Sofrito and Recaito is to other parts of the Caribbean.
Each cook has their own unique blend which means that the flavor profile of the same dish will vary by household.
Over the years I have obsessed with the combination and quantities used and often taunted Mummy with questions, how much of this and how much of that, until one day I decided to un-complicate my life…
I now use one bunch (regular size) each of whatever I find in my supermarket, add onion and garlic and voila—green seasoning.
The green and red sweet peppers and pumpkin are newer additions and totally optional, however, those ingredients contribute additional flavor.
The green and red sweet peppers and pumpkin are newer additions and totally optional, however, those ingredients contribute additional flavor.
Many times I don’t find culantro or don’t feel like using parsley, don’t have pumpkin or sweet peppers. Other times, there may be no pimentos at the supermarket…….. no problem…..
In the Caribbean we have a “making do” culture, that is we use whatever we have on hand. If there is only culantro (also known as bandhania or shado beni) growing in the yard and we don’t feel like going to the market, then so be it, green seasoning will consist of only bandhania, onion and garlic that day.
There are also a few of us who will “borrow” a scallion or thyme from the neighbor, with no intention of returning it. That is the culture of “borrowing” in Trinidad.
There are also a few of us who will “borrow” a scallion or thyme from the neighbor, with no intention of returning it. That is the culture of “borrowing” in Trinidad.
[Pudina or Big Leaf Thyme–another ingredient used in seasoning]
How was Green Seasoning Traditionally Made?
Green seasoning was traditionally ground daily on an “as needed” basis using grinding stones; a “seal”(pronounced sil)–a small stone slab base and “lorha”–a round stone. These were made from natural stone found near rivers. Curry powders and chutneys were also made using the seal and lorha. Then came the mill.
Now thanks to modern technology we have blenders and food processors, but one must wonder how much flavor is lost with these shortcuts.
What are the ingredients in Green Seasoning?
The following list of ingredients should only to be used as a guideline. If there are ingredients in this list that don’t tickle your fancy, then leave it out. Keep in mind that the basic formula for green seasoning is:
Onion+ Garlic+Green Herb+Optional Ingredients=Green Seasoning
Do you add hot peppers to Green Seasoning?
I never add hot peppers to my green seasoning because of my little ones, and yes, the Hubbie too. Hot peppers give him hiccups.
What is a good replacement for Hot Pepper in Green Seasoning?
Instead of the hot pepper, I use pimiento peppers or spanish ajicito, because of the immense flavor it adds to food without the heat.
What are Caribbean Pimento Peppers?
Pimento peppers are also known in Trinidad and Tobago as seasoning or flavoring pepper. Many islands have their own version of it. See pic below.
The aji dulce or ajicito, shaped like a dented, spinning top, is found in grocery stores in Latino neighborhoods. In Cuba, there is a similar variety called chile cachuca. The two limiting factors in my use of pimento peppers are the cost; I usually pay $1.00 for four very small (“choongsee”) ones, and availability; it is only found in the West Indian or Asian markets. Ajicitos are more popular in my neighborhood supermarkets.
The aji dulce or ajicito, shaped like a dented, spinning top, is found in grocery stores in Latino neighborhoods. In Cuba, there is a similar variety called chile cachuca. The two limiting factors in my use of pimento peppers are the cost; I usually pay $1.00 for four very small (“choongsee”) ones, and availability; it is only found in the West Indian or Asian markets. Ajicitos are more popular in my neighborhood supermarkets.
For the first year after starting this blog, I didn’t prepare any Green seasoning to store in the refrigerator because I wanted to train myself to create meals without it. I know many may have been confused if I used “¼ cup of green seasoning” in my recipes. But the time has come….pay close attention because I will be using it in some of my recipes going forward(recipes will now be a breeze to prepare), as there are a few dishes where the flavor will be lacking without the addition of the complex(in taste), profound and evocative “green seasoning”.
Press play to watch Green Seasoning Video:
Trinidad Green Seasoning Recipe
4 scallions (aka green onions, also called “chives” in Trinidad)(1 bunch)
1 bunch thyme (remove very thick stems)
1 bunch cilantro
1 bunch culantro ( aka bandhania or shado beni)
1 bunch parsley
12 large cloves garlic(1 – 2 heads–If you love garlic, use up to 1 cup), peeled (I double this amount when using “optional” ingredients below)
1 large onion, peeled and chopped, optional
Optional:
1 stalk celery
6 pimento peppers, stemmed
½ red sweet pepper, seeded
½ green sweet pepper, seeded
Habanero, congo, scotch bonnet, cherry pepper or other hot pepper, to taste
Green Seasoning Recipe
Green seasoning or seasonin’ is a blend of herbs and other aromatics and a quintessential element of Caribbean cooking. We use green seasoning as a marinade for meats, seafood, stews, curries and put "pot-spoonfuls" into soups and one-pot rice dishes to enhance the flavor. Not only does it enhance flavor, but it's also loaded with nutrients! It is to Trinidad what pesto is to Italians and Sofrito and Recaito is to other parts of the Caribbean.
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Ingredients
- 4 scallions aka green onions, also called "chives" in Trinidad
- 1 bunch thyme remove very thick stems
- 1 bunch cilantro
- 1 bunch culantro aka bandhania or shado beni
- 1 bunch parsley
- 2 heads garlic peeled
- Optional:
- 1 stalk celery
- 6 pimento peppers stemmed
- ½ red sweet pepper seeded
- ½ green sweet pepper seeded
- Habanero congo, scotch bonnet, cherry pepper or other hot pepper, to taste
Instructions
- Wash, drain and roughly chop herbs, onion, sweet pepper, onion and any other ingredients you are using.
- Place all ingredients in a blender and food processor and puree until fine. Water is not required in a food processor, but add just enough water to blend in the blender. Scrape down sides and pulse again.
- Place in a glass jar, close tightly and store in the refrigerator. Will stay 1-2 weeks (sometimes I keep it up to a month in the refrigerator).
- The color will vary depending on the combination of ingredients used.
- Alternatively, pour into ice trays, freeze. Remove cubes, place in a resealable bag and store in the freezer, until ready to use.
Video
Wash, drain and roughly chop herbs, onion, sweet pepper, onion and any other ingredients you are using.
[Occasionally I also add a piece of pumpkin(Mummy’s recommendation)..]
Place all ingredients in a blender and food processor and puree until fine. Water is not required in a food processor, but add just enough water to blend in the blender. Scrape down sides and pulse again.
Place in a glass jar, close tightly and store in the refrigerator. Will stay 1-2 weeks (sometimes I keep it up to a month in the refrigerator).
The color will vary depending on the combination of ingredients used.
Alternatively, pour into ice trays, freeze. Remove cubes, place in a resealable bag and store in the freezer, until ready to use.
Whip up a batch and experience the life altering flavors for yourself…..and say goodbye to bland, boring meals for good……!
With love,
Ria
Click Below for
Macaroni Pie Video (How to Make)
Green Seasoning Video (How to Make)
Hi Ria, I always try to make seasoning in a blender but it always comes out bad and mushy . Could you tell me what machine you used, and if you added any water? Also, where could I buy the grinder in your photo? Thanks very much, and I truly enjoy your blog !
Hi Maria..Thanks for visiting my blog! I use a cusinart food processor which I received as a gift from my sister. Food processors are sold at all major appliance store. I used no liquid and don't over process because I like my GS with some texture…When I use a blender, I just add just enough water to get it all moving. No more no less..
Thanks for this Ria! I just made some excellent Trini Pelau tonight, made green seasoning as per what my father said to use, but I might have to try some of your recommendations next time!
Thanks Stacey! Also check out my pelau recipe on this site..:-)
Love this post – not sure how I missed this post before. I just took a photo of my mother's old sil and lorha which I remember loving to use, despite the bruised knuckles from inexpert technique!
https://www.flickr.com/photos/chennette/15749463356/
Oh my word, I made this today and made a few substitutions coz I didn't have culantro. And I always like my food spicy so I added a few scotch bonnets. I am so happy! It tastes divine.
I love your recipes it brings me back to my granny