Green seasoning
When I think of the Caribbean, the first thing that hits me isn't just the sun or the sea, but the vibrant, pungent aroma of green seasoning. Originating deeply within the culinary traditions of Trinidad and Tobago, this vivid emerald paste is the undisputed backbone of island cooking. It matters because it is the great unifier; whether you are marinating chicken, fish, or tossing roasted root vegetables, this herbaceous blend provides an instant, complex foundation of flavor that speaks of generations of ancestral wisdom. At its core, it’s a brilliant alchemy of culantro, cilantro, garlic, scallions, thyme, and fiery scotch bonnet peppers, all bound together with a splash of oil and citrus. But making it isn't without its traps. The most common pitfall I see is over-blending the herbs into a bitter, oxidized mush. You want a textured paste, not a smoothie, so pulse your ingredients and scrape down the sides often. Another mistake is skimping on the acid and salt, which are crucial not just for flavor, but for preserving that brilliant green color and extending its life. I always treat my green seasoning as a batch hero. I make a massive amount, spoon it into silicone ice cube trays, and freeze it. This way, I have a flavor bomb ready to drop into any pot, ensuring that the soul of the Caribbean is never more than a cube away from my cutting board.
Nutrition
| Per serving | Calories | Protein | Carbs | Fat | Sat fat | Fibre | Sugar | Sodium |
|---|---|---|---|---|---|---|---|---|
| beginner | 173kcal | 3g | 11g | 14g | 2g | 3g | 2g | 1480mg |
| intermediate | 186kcal | 3g | 14g | 14g | 2g | 3g | 3g | 1481mg |
| expert | 177kcal | 3g | 12g | 14g | 2g | 3g | 3g | 1480mg |
Per serving · Ava-estimated — a guide, not a clinical figure.
- 100 gcilantro leaf— stems removed
- 50 gflat-leaf parsley— stems removed
- 100 gscallion— roughly chopped
- 50 ggarlic clove— peeled
- 30 gginger root— peeled and roughly chopped
- 20 gscotch bonnet pepper— stemmed and seeded
- 10 gfresh thyme sprig— leaves stripped
- 15 gkosher salt
- 60 mlvegetable oil
- 30 mlwhite vinegar— aids in preservation
- 10 gculantro
- 30 mllime juice
- 150 gonions
- 60 mlsour orange juice
- 15 gculantro
This beginner-friendly approach to classic Caribbean green seasoning eliminates the tedious peeling and fine-chopping of fresh aromatics by utilizing high-quality jarred minced garlic, ginger, and scotch bonnet peppers. You still get the vibrant, authentic flavor from fresh herbs like culantro, cilantro, and parsley, but the prep time is drastically reduced. This method is perfect for building your confidence in the kitchen without sacrificing the foundational flavor profile of your favorite island dishes. When blending, the key technique to watch for is pulsing rather than continuous running; over-processing the herbs will bruise them, turning the seasoning bitter and an unappetizing murky green. Scrape down the sides of your processor frequently to ensure an even, coarse paste. Because this is a batch hero, portion the finished paste into silicone ice cube trays. Once frozen solid, pop the cubes into a labeled freezer bag. You now have instant, portion-controlled flavor bombs ready to drop straight into marinades, stews, or rice dishes straight from the freezer.
Equipment
- Food processor— A blender works in a pinch but requires more liquid to catch the blades
- Silicone ice cube tray— Standard plastic works but silicone releases frozen cubes much easier
Method
- 1
Rinse the fresh culantro, cilantro, parsley, and green onions thoroughly, then roughly chop them into large pieces.
No need for precision here; the processor will do the fine work.
rough_chop~ 5 min - 2
Combine the chopped herbs, jarred minced garlic, jarred minced ginger, jarred scotch bonnet, lime juice, salt, and a splash of neutral oil in the food processor.
The oil and lime juice help the blades catch the herbs immediately.
combining~ 2 min - 3
Pulse the mixture until it forms a coarse, vibrant green paste, scraping down the sides with a spatula as needed.
Stop before it turns into a watery puree to prevent bitterness.
pulsing~ 3 minTricky bit - 4
Spoon the finished seasoning evenly into the compartments of the ice cube tray and place it in the freezer.
Silicone makes popping out the frozen cubes much easier later.
portioning~ 2 min - 5
Transfer the frozen seasoning cubes into a labeled, airtight freezer bag for long-term storage.
Use directly from the freezer whenever a recipe calls for it.
freezing~ 1 min
Cooking from frozen
Thaw overnight in the fridge or grate directly from frozen into a hot pan.
Storage times are a guide — always use your judgement and store food safely.