Green Seasoning
Green seasoning is a blended wet marinade central to Trinidadian and wider Caribbean cooking, made by pureeing a mix of herbs (culantro, cilantro, thyme, chives) with garlic, onion, and hot peppers into a thick, spoonable paste. It's rubbed onto meat, fish, and poultry hours or overnight before cooking, and it's also stirred into stews, rice, and soups as a flavor base. Every household version differs slightly, but the herb-forward, garlicky, slightly grassy flavor is the constant.
Varieties
Trinidadian green seasoning traditionally includes culantro (shado beni), a broad serrated leaf herb distinct from cilantro despite the similar name and a stronger, more persistent flavor. Jamaican versions often lean more heavily on scallion and scotch bonnet pepper and use less culantro, while some family recipes add celery or bell pepper for bulk and sweetness.
Buying tips
Caribbean grocery stores and some larger supermarkets carry pre-made jars; check the ingredient list for culantro (sometimes labeled shado beni or bandhania) rather than cilantro alone, since it's the more traditional and stronger-flavored herb. Homemade versions taste noticeably fresher and let you control the heat level from added scotch bonnet or habanero.
Substitutes
Puerto Rican sofrito — 1:1
Milder and sweeter, built on sweet peppers and culantro but usually without scotch bonnet heat; good in stews where you want body without spice.
Recaito — 1:1
Cilantro-and-culantro base similar to green seasoning but skips the chives and pimento peppers; add a pinch of dried thyme to close the gap.
Homemade quick blend (cilantro, garlic, onion, thyme, oil) — 1:1
Blend equal parts cilantro and onion with a few garlic cloves, a sprig of thyme, and a splash of oil; closest approximation without culantro or pimento peppers.
Chimichurri — 1:1
Vinegar and oil-forward rather than herb-paste thick, and noticeably tangier; works as a marinade substitute but changes the flavor direction toward South American rather than Caribbean.
Dried herb and garlic powder mix (thyme, garlic powder, onion powder, chive) — use about 1/3 the amount, mixed with a little water or oil to form a paste
A dry-pantry stand-in for when no fresh herbs are available; loses the bright, grassy character entirely and the ratio doesn't scale cleanly since it's a different form.
Storage
Store fresh green seasoning in an airtight jar in the refrigerator for up to two weeks, topping it with a thin layer of oil to slow oxidation. For longer storage, freeze it in ice cube trays and transfer the frozen cubes to a bag; it keeps well for about three months and cubes can go straight into a pot or onto meat while still frozen.
How to use
Rub generously onto chicken, fish, or meat and let it marinate for at least an hour, ideally overnight, before cooking. Stir a spoonful into stews, curries, rice, or soup as a flavor base near the start of cooking, or fold a small amount into ground meat for burgers and meatballs.
What it pairs with
Pairs naturally with allspice, curry powder, coconut milk, and citrus in Caribbean stews and braises, and complements grilled or stewed chicken, oxtail, and fish particularly well.
Nutrition
Green seasoning itself is low in calories since it's mostly herbs, aromatics, and water, with calorie count rising depending on how much oil is blended in. It contributes vitamin A, vitamin K, and antioxidants from the herbs rather than significant protein or carbs.
FAQ
Is green seasoning always spicy?
Not necessarily. Heat depends on whether scotch bonnet or habanero pepper is included and in what quantity; many versions are made pepper-free and heat is added separately at the table.
Can cilantro replace culantro in green seasoning?
Yes, though culantro has a stronger, more concentrated flavor, so you'll need more cilantro by volume, roughly one and a half times the amount, to get a comparable intensity.
How long should meat marinate in green seasoning?
At least one hour for a noticeable effect, but overnight in the refrigerator gives the best penetration, especially for larger cuts like whole chicken or roasts.
Why does my green seasoning turn brown after a few days?
Oxidation from air exposure is the main cause. Keeping a thin layer of oil on top of the jar and pressing plastic wrap directly against the surface slows the color change considerably.
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