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What y’all know about that Caribbean Green Seasoning? If you’ve never tried it, then you are truly missing out on something special. It’s a unique blend of fresh herbs that gives Caribbean cuisine that extra layer of flavor. That je ne sais quoi. Different Caribbean countries have their own similar, yet unique recipes. I learned how to make the seasoning from a Trini. So this is Trinidad Green Seasoning.

I wasn’t taught using measurements, just ingredients. So I’m going to try and guestimate measurements for you guys. Y’all can alter to taste. Sometimes I leave ingredients out or substitute if I don’t have it on hand. For instance, the recipe calls for shado beni or culantro. I subbed with cilantro since I didn’t have any culantro on hand. Cilantro is very similar in flavor to culantro, but not as strong. So you have to use a little more. I don’t add salt to my blend as I prefer to use other seasonings that have salt, or salt alone. I also removed the seeds from the pimento peppers to control the heat. Leaave them in if you like a little burn lol.

Green Seasoning is such a versatile blend. You can use it on practically anything. On fish, meat and other proteins. In stews, soups, beans, rice, dressings. Errrrthang. One more thing- Nope, I’m not Caribbean. My family is from Down South. I just enjoy, and cook all different types of cuisines. If I like something enough, bets believe I learn how to make it myself. Anyways, make sure you save this Green Seasoning recipe as I’ll be referring to it in some future recipes. I plan to always have a batch on hand now that I’ve been reminded of how amazing this seasoning is!


A unique blend of fresh herbs that gives Caribbean cuisine that extra layer of flavor. That je ne sais quoi.

Author: Erica

Prep Time15 mins

Category: Seasoning Cuisine: Caribbean-Inspired Keyword: caribbean green seasoning, trinidad green seasoning, green seasoning



  • 1 bunch shado beni/culantro (or cilantro)

  • 1-2 stalks celery (leaves included)

  • 4-5 scallions

  • 10-12 garlic cloves

  • 1 bunch thyme

  • 2 pimento peppers (seeded)

  • 1/4 cup water (added gradually)


  • Peel the garlic and seed the pimento peppers. Thoroughly wash and drain all of the ingredients.

  • Roughly chop the culantro/cilantro and thyme, and cut the celery and scallions into quarters.

  • Place all of the ingredients into the food processor/ blender with a splash of water and process/blend. Add the rest of the water gradually until you get the consistency you want- more water for a thinner blend, less for a chunkier mix.

Notes To store, put however much you can use up in a couple of weeks in a mason jar in the fridge. Scoop the rest into an ice cube tray and freeze until solid. Store the cubes in a ziploc bag until ready to use. To defrost, take out a cube and place in a mason jar/small container in the fridge the night before needed.

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