Trinidad Green Seasoning

Okay, so I have a little secret that I have been keeping. It is a secret that is held by every Trinidad household.   It is the mysterious flavor that makes every Trinidadian dish stand out from the rest. So today I will share that secret with you.

That secret is that I add a special seasoning blend to just about all of my meat recipes. This special seasoning is green in color and is referred to simply as “Green Seasoning” and it is the secret to all Trinidadian cooking. If you happen to know a Trinidadian, just ask them about green seasoning and you will see there faces light up. They will be curious as to how you know the secret (lol).  Just about every home in Trinidad and Tobago has a bottle of this green seasoning in their refrigerator. Even though I now live in Florida, I still make a bottle of this stuff bi-weekly. It is truly a bottle of pure flavor!

We use this green seasoning to marinate our meats and we even add it to the pot when cooking. Today I want to share this recipe with you. I don’t know the carb count to this recipe but I imagine it to be quite low, since every herb and vegetable included in the recipe is green. It is NOT eaten raw! So please don’t try it raw, ha ha!

The green seasoning will last for some time, you can freeze it in ice cubes and add a cube to your meats and stews and sauces.

Here is my family recipe for Trinidad green seasoning.

1 bundle of Cilantro
1 stalk celery
6 cloves garlic
2 green onions
1/2 bunch thyme
5 pimento peppers
1 inch garlic
1/4 cup water
1/4 cup white vinegar
1 green scotch bonnet pepper or 1 banana pepper

Peel and trim and wash all ingredients and let water drain off.
Blend all ingredients in a magic bullet or a food processor.

You can add to this mixture any of your favorite herbs or remove any that you  don’t fancy. It up to you : )

So now that you know the secret remember ‘Mum’s the word’!

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8 Responses to “Trinidad Green Seasoning”

  1. Jay says:

    Hey Rushell,

    No recipe for this one, my dear friend was showing me her technique

  2. rushell says:

    i cannot find the vid for the curry crab 🙁

  3. Jay says:

    Hey Sharon, thanks for your lovely comment., I appreciate your kind words : )

  4. sharon says:

    ===========]]]] iso so so love u!!!seriously uv made me love cooking 🙁 so not fair 4some reason i cant subscribe to ur channel…but anyway ur soo awsome its unblivable ::]] tanxs so much for sharing ur amazingness

  5. Jay says:

    The culantro has a very strong flavor and quite frankly I have gotten used to using the cilantro as a substitute since I now live in the U.S. I quite like it. Let me know if you try it with the cilantro.

    My aunt is the same way, she will only make it with the culantro : )

  6. Jay says:

    Hi Bj,

    You could use 1 banana pepper or 1 Cubanelle pepper to substitute the pimento pepper. The pimento peppers are added for flavor, they are not hot at all they just have a really mild spicy flavor. The banana pepper or the Cubanelle pepper will also add that unique flavor to all of your dishes.

  7. Kim says:

    My inlaws are Trini. I buy the bottled green seasoning which isn’t bad.

    My mother inlaw will only make green seasoning if she can get to a Caribbean grocery store and get chadon beni/culantro – she says using cilantro isn’t authentic 🙂

  8. BJ says:

    I’d like to try this – and think almost all the ingredients are readily available. One has me stumped – what are pimento peppers? I’m not sure is that’s a sweet red pepper or not – if it is, it seems the mixture would quickly turn to red with that many! Can you help?


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