Green Seasoning

Recipe Background

🇹🇹 Trinidad & Tobago
Carribean

The essence of West Indian cuisine is green seasoning. This recipe is based on what is fresh and locally available to you, but follows a typical Trinidaddian version that I use today. Green Seasoning is used in curries, marinades, stews, and sauces. There is no set amount or ratio of ingredients, blend in proportion to what you have available and use vinegar when storing. The primary ingredient for this recipe is shado beni or culantro which is readily available at Latin or Asian markets.

Ravi Bajnath

Published on:
October 16, 2024

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🌾 Ingredients

  • Culantro/Shado beni (Eryngium foetidum)
  • Cilantro/Coriander
  • Oregano
  • Scallion
  • Parsley
  • Thyme
  • Head of Garlic
  • Shallots
  • Scotch Bonnet/Chili pepper of choice.
  • White Vinegar

🔪 Kitchenware

  • Blender
  • Food Processor
  • Ice Cube Tray
Prep Time
5
Cook Time
5
Recipe By:
Ravi Bajnath

🍽️ Instructions

Wash

An assortment of Green Seasoning herbs and peppers

  1. Wash and filter through herbs in a bowl. Add a teaspoon of baking soda to remove pesticides.
  2. Dry herbs with a towel and pick off from the stem to dry.

Blend

Blended with Garlic and Sweet Peppers
  1. Put ingredients in blender and push the button that makes it chunky or smooth.
    1. Add in batches if you are buying and blending to freeze
    2. Add hard ingredients to blend first.

📦 Storage Instructions

Mason Jar

  • For fresh and short term storage, add a teaspoon of vinegar on top of the seasoning.
  • Stores for a month.

Ice Cube Tray

  • Pour seasoning in ice cube tray and freeze.
  • Once frozen, store in freezer safe bag for up to six months.
Green seasoning cubes ready to use up to a year

🤌 FAQs

I have that cilantro soapy taste gene, can I exclude it?

Yes. There are a few herbs that cause this, I found this article to be helpful:

https://www.health.com/why-cilantro-tastes-like-soap-8639357