Green seasoning was never a shortage in my home.

I remember helping my mom prepare meats for the week. Every Saturday, we would make a big batch of green seasoning to marinate the chicken, fish, or beef that would see us through the coming days.

That mixture of fragrant herbs, garlic, and peppers found its way into every meal. I loved how green seasoning gave each dish its signature Caribbean flavor, and to this day, I can’t cook without it.

As an adult, I portion out my weekly meat by washing and soaking it in vinegar or lime water and parceling it into Ziploc bags, adding fresh green seasoning into each bag before freezing them.

This way, each pack was perfectly marinated and ready to cook whenever needed.

What is Caribbean Green Seasoning?

Caribbean green seasoning is a vibrant blend of fresh herbs, spices, and aromatics that is used to marinate and flavor almost any dish. It is as essential as salt and pepper in Trinidadian kitchens (and across much of the Caribbean). Each family has its unique recipe, but the base ingredients remain similar: fresh green herbs like cilantro or culantro, garlic, peppers, and a touch of oil to bind it all together.

Think of green seasoning as the Caribbean equivalent of an all-purpose marinade or herb paste. It’s what gives the food its signature taste—a combination of fresh, tangy, and slightly spicy flavors that permeate the meat or seafood, infusing it with a distinctly Caribbean flair.

What Is Caribbean Green Seasoning Used For?

Green seasoning is a multi-purpose flavor base. You can use it to season almost any kind of meat—chicken, beef, pork, goat, or fish. In my home, it went into practically everything we cooked.

Marinade for Meat: Whether you’re preparing chicken, fish, beef, or pork, green seasoning is the go-to marinade. Simply rub it into the meat and let it sit for a few hours (or overnight) to allow the flavors to seep in. This seasoning makes the meat juicy, tender, and bursting with flavor.

Cooking Base for Soups and Stews: I always drop a spoonful of green seasoning into my stews, curries, and soups. The herbs and peppers give a depth of flavor that’s hard to replicate with individual spices alone. If you’ve frozen extra green seasoning in ice trays, just pop one or two cubes into the pot while cooking!

Vegetables and Rice: Green seasoning isn’t just for meat. You can stir it into sautéed vegetables or rice dishes for a quick and easy burst of flavor.

Fish and Seafood: The fresh, tangy flavors of green seasoning pair perfectly with seafood. Rub it onto fish fillets, shrimp, or lobster tails before grilling or baking, and you’ll be amazed at the difference it makes.

How Long Does Green Seasoning Last in the Fridge?

One of the great things about green seasoning is that it lasts a long time in the fridge, making it convenient to have on hand. Stored in an airtight container, your homemade green seasoning should last about five days in the refrigerator.

If you want to make a large batch that will last even longer, freezing is the way to go. As I mentioned earlier, I often pour leftover green seasoning into an ice tray and freeze it in individual cubes. Once frozen, the cubes can be stored in a freezer bag for up to three months. This makes it incredibly easy to pop a cube into your pot of rice, stew, or soup while cooking.

If you want to use the frozen green seasoning for marinating meat, simply thaw the cubes for a few minutes, and they’ll be ready to use.

Ingredients for Homemade Caribbean Green Seasoning

The ingredients for green seasoning are simple and easy to find, but they pack a big punch in terms of flavor. Here’s my go-to recipe, which you can tweak depending on what you have available.

Ingredients:

1 head of garlic
10 pimento peppers
3 bundles of Celery
10 shado beni leaves (also known as culantro; cilantro can be used as a substitute)
3 bundles of Chive
5-6 sprigs fresh thyme
2 thin slices of fresh ginger
2 bundles of thyme
1 hot pepper (optional)
1 cup of water

These ingredients are the base of your green seasoning.

Garlic: This is a must-have in any green seasoning recipe. It provides a strong, pungent base flavor that enhances the taste of meats and stews.

Seasoning Peppers (Pimento): These are mild, sweet peppers that add flavor without too much heat. Pimentos are commonly used in Caribbean cooking and give the seasoning a light, peppery taste.

Shado Beni (Culantro): This is the Caribbean version of cilantro but with a much stronger flavor. It’s used in almost every Trinidadian dish. If you can’t find shado beni, cilantro is a suitable substitute.

Scallions (Green Onions): These add a mild onion flavor to the seasoning. The green parts also add a bit of color to the final mix.

Thyme: Fresh thyme is a classic herb in Caribbean cooking, adding a woodsy, earthy flavor that balances the other ingredients.

Ginger: Just a couple of thin slices of ginger add a subtle warmth and spice to the green seasoning, enhancing the overall flavor.

Olive Oil (Optional): Some people like to add a bit of olive oil to bind the ingredients together and make the seasoning smoother. It’s entirely optional, but I find it adds a nice texture.

How to Make Caribbean Green Seasoning

Now that you’ve got all your ingredients, here’s how you can make your own batch of green seasoning:

Instructions:

Prep the Ingredients: Start by peeling the garlic, slicing the ginger, and roughly chopping the shado beni (or cilantro), celery, chive, and thyme. If you are adding hot pepper, you can add it whole or slice it depending on your heat tolerance.

Blend: Add all the ingredients to a blender or food processor. If you prefer a chunkier texture, pulse the blender until the ingredients are finely chopped but not entirely smooth. For a smoother consistency, blend the ingredients until they form a paste.

Adjust Consistency: If the mixture is too thick or isn’t blending well, you can add the water.

Store: Once everything is blended, transfer the green seasoning into an airtight container. If you’re not using it immediately, you can refrigerate it for up to five days or freeze it in ice trays for long-term storage.

Tips for the Perfect Green Seasoning

Use fresh ingredients: Fresh herbs and aromatics give the best flavor. Avoid dried thyme or garlic powder, as they won’t have the same intensity.

Taste and adjust: After blending, taste your seasoning. If you want more heat, add more peppers. If it’s too spicy, balance it out with more scallions or garlic.

Experiment with herbs: While shado beni, thyme, and scallions are staples, feel free to experiment with other herbs like parsley, basil, or even rosemary.

Conclusion

Caribbean green seasoning is a versatile, flavorful addition to any kitchen. Whether you’re marinating meat, preparing fish, or simply adding a burst of flavor to a pot of soup, this homemade blend of herbs and spices is a must-have.

Making your batch is easy. With a few fresh ingredients, you’ll have enough seasoning to last you through weeks of cooking.