Trinidad Green Seasoning Recipe
Trinidad Green Seasoning is a versatile, low carb, all purpose fresh herb seasoning recipe used widely in Caribbean recipes. This fresh herb seasoning mix is is local to Trinidad & Tobago.Jump to Recipe
Trinidad “green seasoning” is easy to prepare in bulk and lasts for up to two months in the refrigerator if prepared properly. Great for curries, soups, stews, sauces, vegetarian recipes, and a wonderful marinade for meats, seafood, tofu, and vegetables.
How Trinidad Green Seasoning Will Help You Cook
Not only is this fresh herb seasoning mixture full of health benefits from the ingredients alone, but it’s easy on multiple levels.
- It’s versatile in flavor profile and the types of recipes it can be used in. It is by far the easiest way to add flavor to meals.
- It’s the easiest way to hide vegetables without trying. Chicken nuggets for the kids? Yup, green seasoning on that too.
- Long shelf life. Stays fresh two months in the fridge.
- It can be prepared in even more bulk and stored in the freezer.
Try this green seasoning on my egg curry recipe.
What is Green Seasoning?
Green seasoning is a fresh herb seasoning mix recipe that is widely used in Caribbean recipes. It is used in meats, curries, rice dishes, stews, vegetables, marinades, soups, and tofu. Green seasoning is to Trinidad & Tobago as jerk seasoning is to Jamaica. It is a household staple and every family has their own version.
Green Seasoning Ingredients
If you don’t like an ingredient, leave it out. Traditionally green seasoning features:
- Culantro, it is a cousin of cilantro. If it is not available in your area, substitute with cilantro in equal parts.
- Green onion
- Pimento peppers. You can use fresh or jarred. These are sweet peppers.
My personal twist. I grow sweet basil in my backyard container garden and love adding sweet basil to my green seasoning. Spice it up by adding scotch bonnet peppers or a milder pepper depending on your preference.
Green seasoning is the best all-purpose, low carb, easy way to elevate your food. I use it in a wide variety of my recipes. It is healthy and go to meal prep time saver. This version is the most authentic Trinidad & Tobago version with my own household twist.
Preparing Your Green Seasoning For Blending So It Is Perfect Every Time
Thyme: Take the leaves off the thyme and discard the stem. Do so by holding the end of a stem and with the other hand run two finger down the stem and put those leaves into the blender.
Basil: Use the leaves only and discard the stems. I usually do two handfuls, which breaks down to about 20-30 leaves. If you are feeling adventurous, and want to start a container garden, save the stem by placing in a cup of water and allow the roots to grow to replant.
Garlic and ginger: Remove the outside but otherwise throw it in whole.
Do not add water. Use white vinegar to help with the blending as stated in the instructions. Wash your herbs and ring the water out.
Other fresh herbs and ingredients: snip the ends and discard, but otherwise with kitchen shears, cut the rest of it directly into the blender.
Notes + Tips
Maximize shelf-life of your fresh herb seasoning mix recipe
- #1 tip to maximize shelf life of your fresh herb seasoning mix. Do not add water. Instead add some white vinegar as liquid as instructed in my recipe.
- #2 tip to maximize shelf life of your fresh herb seasoning mix. Choice of ingredients. It is why I use green onions instead of traditional onions. Save the other ingredients for when you prepare your stew, curry, soup, etc.
- Storage. My version lasts easily for two months in the refrigerator and makes 24 ounces. Store in a mason jar. Make sure to use clean utensils every time.
- Storage. Put this in the back of your refrigerator instead of the door.
- Can you freeze a fresh herb seasoning mix recipe like Trinidad green seasoning? Yes! I freeze mine using reusable ziplocked bags or ice cube trays when I make in bulk.
Other Frequently Asked Questions About Green Seasoning
What happens when you taste it?
It could be a little bitter due to the vinegar or too spicy due to the ginger you add. Don’t worry. With the other ingredients from your recipe, you will be so glad you added this to your dish.
Where do I find all the ingredients?
Most of the ingredients will be right in your grocery store. However, to find ingredients like culantro instead of cilantro, or fresh pimento peppers, try your local international grocery store.
When do I apply the green seasoning to my meat or seafood?
I rub my dry herb seasoning mix first directly to the meat or seafood first. Next, I add the green seasoning mixture and put the lid on or seal the bag and shake shake shake!
How long should green seasoning marinade on my meat or seafood?
For best results, overnight. Minimum of 2 hours is recommended however.
Meal preparation time saver
During meal preparation sessions, I cut meat or seafood in family size portions to suit my household needs and pre-season before storing in freezer. Pre-season as mentioned above for the marinate. Shake well always and store in freezer ziplocked bags or any other airtight freezer container. This way when I am ready to cook, my meat is already marinated in the freshest way possible.
Trinidad Green Seasoning Recipe (Fresh Herb Seasoning)
- 2 bunch Culantro, it is a cousin of cilantro. If it is not available in your area, substitute with cilantro in equal parts (fresh)
- 1 bunch Parsley
- 1 bunch Thyme, leaves only (hold stem and using other hand, run two fingers down the stem to gather the leaves on it)
- 1 bunch Chives
- 4 stalks Green onion
- 3 stalk Celery (use the leaves too)
- 10 cloves Garlic
- 2 handful Basil, leaves only
- 1 inch Ginger (for spicier 2 inches. I recommend 1 inch)
- 4 tbsp Pimento Peppers (find in a can near tomato paste)
- 1/4 cup White Vinegar
- ½ tablespoon Pink Himalaya Salt (optional)
- Use kitchen shears to cut fresh herbs and other vegetables directly into your blender
- When blender is full, blend with no water or white vinegar to create more space.
- Continue this process until there is enough space to add garlic, pimento peppers, and green onions.
- Add 1/4 cup of white vinegar.
- add ½ tablespoon of coarse pink Himalayan salt. Remember you will be using other ingredients for your recipe of choice, so this optional.
GOT QUESTIONS? I’m happy to help. Leave a comment and add some stars to let me know if you enjoyed this recipe. Let me know how you re-created it too. Also, please share it on social media. Tag #thenaturalfoodie. Thanks! -Salei