Where To Buy Green Seasoning?

  • I used culantro, also known as shado beni, recao, or bandhania, a close relative of cilantro that is available at supermarkets in the Caribbean, Asia, or Latin America.
  • Parsley
  • Celery
  • Garlic, green
  • Garlic
  • Onion
  • Ginger
  • Thyme
  • Pepper Scotch Bonnet
  • You can use the milder and more tasty pimiento and aji dulce Caribbean peppers as an alternative; they have the same flavor as Scotch bonnet peppers without the heat. Caribbean supermarkets carry them. If any of these peppers are unavailable, use 1 bell pepper as a stand-in.
  • You can also use optional herbs like rosemary, oregano, and basil. Latin thyme

What ingredients are in green seasoning?

Seasoning with green

This adaptable condiment, which is also known as “green sauce,” is made up of a variety of fresh and fragrant herbs and vegetables, such as basil, parsley, celery, thyme, rosemary, garlic, onion, green onion, and habanero peppers. Your favorite meats and dishes get a serious taste boost from green seasoning!

Have you ever prepared a dish and felt like “Something is missing.”? Certainly, I have. At that point, I reach for a jar of prepared seasoning or spice blend. I consider my current state of mind before selecting the herbs or spices that spring to mind first. And this amazing green seasoning is one of those alternatives.

The herbs basil, parsley, celery, thyme, rosemary, garlic, onion, green onion, and habanero pepper combine to create this particular green spice. The majority of folks add cilantro to the mixture, but I don’t like it much in my green seasoning. Throw it in if you are, please.

What ingredients comprise Trinidad green seasoning?

This Trinidadian green flavor is hot and spicy, and it should be your food’s best buddy as well. Everything tastes fantastic because green seasoning is made from a combination of incredibly fresh ingredients, including lime, ginger, celery, green pepper, scallions, hot pepper, and more. I suppose I could consume it directly from a bowl, much like a hot green gazpacho.

From Nardia’s great-grandmother to her grandmother to her mother, to her father, and finally to her, this most treasured family recipe has been passed down. Here we are now. Really a great honor.

What is the shelf life of green seasoning?

You probably want to know if the title of this post was mistyped. Isn’t this something like pesto? Well, my friend, I have some news for you. Caribbean green seasoning is the name of this herbaceous condiment. Green seasoning, the Caribbean version of pesto in Italy, is a significant component of Caribbean cuisine. This is frequently used as a marinade in meat or fish dishes in the Eastern Caribbean islands like Trinidad and Barbados to enhance flavor.

It is known as Sofrito in the Spanish-speaking Caribbean islands, where it is essentially the same thing.

The amount of herbs used varies depending on the cook, thus the flavor will be slightly off. Coriander, culantro, parsley, celery, pimento, bell peppers, onion, scallion, garlic, thyme, Spanish thyme, and scotch bonnet for heat are just a few of the components. I enjoy adding red peppers to green seasoning to get a dark green/brown color. It is significant to remember that, regardless of any individual adjustments, there is an evident tendency toward how gloriously green and wholesome the outcome is.

Culantro is one of the essential components (Chandon beni and Spanish thyme). Sadly, I am unable to purchase these two necessities because I live in the diaspora.

Now that the information is out, everyone will be aware of the fundamental ingredients that give Caribbean cuisine its distinctive flavor. You’ll be grateful to me for sharing this enchanted taste of paradise with you as your meat meals will be totally infused with the aromatic flavor of Caribbean green spice. To remove any dirt, I typically cut up all of the ingredients and thoroughly rinse them in a colander. The following step is to pulse in a food processor or blender. My blender produced a puree texture when I used it. I advise using a food processor in place of a blender if you prefer a gritty texture. It may be necessary to add one or two tablespoons of olive oil to assist the spice become liquid. Store in a freezer (ice cube tray) based on how frequently it will be used to prolong shelf life. If you’re going to use it frequently, keep it in the fridge for up to a month.


*If using a food processor, pulse and scrape the sides often until the majority of the herbs have broken down into a gritty texture.

If using a blender, pulse until a puree forms. Feel free to add one or two tablespoons of olive oil to speed up the process.

Depending on the components used, the color of the seasoning may change, and the intensity of the flavor may result in darkening.

This is entirely typical.

How long does green seasoning last in the refrigerator?

The green seasoning can be kept in the refrigerator. Place it in an airtight container and keep it in the fridge for 35 days before using it.

It’s interesting that freezing it in the ice cube tray can let you preserve it for longer. You may keep it in a ziplock freezer bag for up to three months once it has been frozen in the tray.

Describe green herbs.

Keeping fresh herbs is one of the difficulties of using them in cooking. Fresh plants have a shorter shelf life than dried herbs. What can you do, then, to keep them more flavorful for longer?

Such herbs as parsley, basil, cilantro (coriander), mint, tarragon, and dill have soft green stalks.

Here are some tips for preserving the freshness of various kinds of herbs:

  • Fresh herbs should be washed in cool water and dried completely.
  • By submerging their stems in a glass of chilly water, soft herbs can be preserved like a bouquet of flowers. While other soft herbs can be stored in the refrigerator, covered loosely with a plastic bag, basil should be kept at room temperature.
  • Woody herbs should be placed in an airtight container after being loosely wrapped in a damp paper towel. To keep them fresh, store them in the crisper drawer of your refrigerator.

Do thyme and cilantro pair well together?

Excellent combinations with basil, lemon zest, mint, and anise. Foods: Goes great with pork belly, guava, mango, berries, citrus fruits, and other sweet or sour foods.


Exceptionally well-matched with basil, cinnamon, nutmeg, mint, and sage. Foods: Gorgonzola, berries, bananas, dark chocolate, gruyère, brie, and apples pair superbly with this wine.


Pairs exceptionally well with herbs and spices like basil, thyme, oregano, rosemary, sage, parsley, mint, and ginger. Foods: Works particularly well with berries, citrus fruits, carrots, and cranberries.


Rosemary, nutmeg, thyme, oregano, lemon zest, star anise, basil, cilantro, sage, and mint pair exceptionally well with this herb and spice. Foods: Goes great with mango, carrots, and citrus fruits.

Dill weed

Herbs and Spices: Combines incredibly well with thyme, mint, cilantro, tarragon, nutmeg, parsley, rosemary, and basil. Very well complements guava, citrus fruits, carrots, peaches, shellfish, bacon, and chicken among other foods.


Herbs & spices: Goes great with onion, ginger, and curry. Foods: Works exceptionally well with ciabatta, gruyere, ham, guava, leek, brie, french fries, and Brussels sprouts.


Pairs incredibly well with thyme, basil, cilantro, lemongrass, and other herbs and spices. Foods: Goes great with citrus fruits, berries, tomatoes, carrots, pork belly, and oysters.


Pairs incredibly well with tarragon, lemongrass, cardamom, basil, cilantro, ginger, coriander, and other herbs and spices. Foods: Works particularly well with bacon, carrot, cranberry, shellfish, and other citrus flavors.


Strongly complements ginger, lemon, cardamom, oregano, basil, thyme, mint, and anise. Excellent meal pairings include citrus fruits, tomatoes, lychees, shellfish, chicken, and curries.


Pairs well with peppermint, cilantro, basil, cinnamon, rosemary, sage, and thyme among other herbs and spices. Foods: Goes great with meat, guava, mango, citrus fruits, mustard, and berries.


Pairs incredibly well with dill, parsley, basil, rosemary, oregano, carsamom, cumin, and spices like cumin and anise. Foods: Goes great with salami, parsnips, citrus fruits, and carrots.


Herbs and Spices: Combines exceptionally well with mint, lemongrass, nutmeg, cilantro, lemon zest, cumin, anise, coriander, and sage. Foods: Goes great with shellfish, mustard, citrus fruits, carrots, and green beans.


Combines well with mint, tarragon, cilantro, raw garlic, and other herbs and spices. Pairs well with berries, guava, lychee, apple, tomato, potato fries, lamb, chicken, lobster, cream cheese, emmental, and gruyre among other foods.


Strongly complements nutmeg, basil, rosemary, sage, thyme, coriander, cardamom, tarragon, dill, cumin, and oregano. Foods: Goes great with potatoes, citrus fruits, carrots, parsnips, tomatoes, duck, and seafood.


With oregano, basil, sage, parsley, nutmeg, thyme, cumin, star anise, and mint, it pairs exceptionally well. Foods: Goes great with tomatoes, breads, stew, stuffing, lamb, and chicken.


Basil, oregano, rosemary, cardamom, coriander, parsley, cumin, and ginger pair exceptionally well with this herb and spice. Foods: Goes great with soups, crab, corn, beans, pork, and tomato-based sauces.

Vanilla extract

Pairs well with herbs and spices including basil, mint, tarragon, cilantro, and thyme. Foods: Blends well with milk, berries, pear, meat, crab, ciabatta, bacon, and gruyère.

Get Cooking!

What a wealth of knowledge! And don’t worry if you don’t see your preferred meals and spices together. These combinations are better than most others because they share some essential scents, not because other dishes won’t taste nice with them.


Pimenta, another name for allspice, is a little berry. Allspice, a key ingredient in most traditional Caribbean cuisines, is made by drying and grinding it. This Caribbean spice is particularly noticeable in Jamaican jerk, a sauce, dry rub, and marinade that is popular throughout the region. It is sweet and acidic and extremely hot (thanks to the Scotch Bonnet peppers it contains). Allspice and ginger, two other spices used in the Caribbean, are crucial components of jerk.


Every cuisine in the world uses ginger in some way. For instance, ginger is a common ingredient in many Asian dishes. In addition to food, ginger is also frequently used in herbal teas, scented candles, and oils, as well as as a diuretic (think of ginger ale or ginger tea). Although ginger doesn’t naturally grow in the wild and isn’t a native of the Caribbean, the region’s warm, tropical climate is ideal for its production. In addition to jerk, ginger is used to lend a zingy, spicy taste to savory foods, ginger beer, pastries, and desserts.


Another spice that was not initially indigenous to the Caribbean is cinnamon. Despite not being a native of the region, cinnamon is now grown and is very well-liked there. Spices like cinnamon may improve both savory and sweet foods. Plantains, a local fruit that resembles a banana, can be added to food preparation to make sweet fried plantain dishes or to chicken with paprika and ginger to make savory, warm chicken dishes.


The Caribbean is where nutmeg is grown, and it is a seed. To make the spice, the seed is first dried and then ground. In the Caribbean, nutmeg is utilized in a wide range of beverages and savory and sweet meals. Additionally, nutmeg can be used to reduce the flavor of dark, bitter coffee, tea, fragrant candles, and even coffee.


Although they are frequently served with ham or at Thanksgiving, cloves have numerous other uses. Cloves have been used medicinally for a very long time. For instance, dental pain can be relieved with clove oil. Additionally, they make a delectable spice complement to Caribbean cuisine like jerk. In the Caribbean, ham is also highly popular, and roast pork and ham sandwiches with cloves as a spice are typical examples.


Although it is widely used throughout the world, garlic is a crucial component in many Caribbean dishes. Seafood and shrimp go particularly nicely along with garlic. It complements ginger, another common spice, and is a key ingredient in jerk. Additionally, garlic provides health advantages like lowering blood pressure and preventing colds.


An interesting spice is paprika. There are various kinds of red pepper that has been ground. For instance, smoked paprika has a tendency to be hotter and smokier, whereas sweeter paprika, like the kind typically found in the Caribbean, is lighter. Many different meals incorporate paprika as a flavoring or a garnish. Paprika has a vibrant red color that is difficult to fade, even when cooked, therefore it is also aesthetically pleasing.

What is the purpose of Shado Beni?

A paste formed from chadon beni can be used as a component of green seasoning. It is regarded as a necessary condiment with bake and shark and can also be prepared into a sauce. It is frequently used in dishes for rice and beans. Culantro, also known as chadon beni, can be used to flavor meats, seafood, vegetables, and fresh fruit salsas when it is freshly chopped.

However, chadon beni is not only useful for cooking. Despite its intensity, it helps calm an upset stomach and relieve cold and flu symptoms when steeped into a tea. Some people firmly believe that it decreases high blood pressure and that asthma symptoms can be relieved by its anti-inflammatory effects. Because it is an anti-inflammatory, it can also assist with pain from bruising, earaches, and toothaches. In earlier times, it was used to cure seizures.

In addition to being a strong source of riboflavin, iron, carotene, and vitamins A, B-complex, and C, cilantro is high in calcium.

How is jerk seasoning made?

the components of Jamaican jerk Cinnamon, smoked paprika, allspice, nutmeg, and other seasoning spices. Cayenne pepper and red pepper flakes add heat. Brown sugar is all that’s needed to add a well-rounded depth of flavor. Seasoning Pepper and salt.