Green seasoning was traditionally ground daily on an “as needed” basis using grinding stones; a “seal”(pronounced sil)–a small stone slab base and “lorha”–a round stone.

Green seasoning or seasonin’ is a blend of herbs and other aromatics and a quintessential element of Caribbean cooking. Next, the “holy trinity” of Creole cooking — onion, celery and bell pepper — is simmered in the roux. I am still learning more about growing and preserving this precious plant and intend to be able to use it to its full potential one day.I made a double batch right off the bat because I could tell it was going to be a winner, and I’m SO glad I did. Creole cuisine relishes improvisation, so feel free to add other veggies or a different protein, or omit the hot sauce and add a teaspoon of apple cider vinegar in its place. pay close attention because I will be using it in some of my recipes going forward(recipes will now be a breeze to prepare), as there are a few dishes where the flavor will be lacking without the addition of the complex(in taste), profound and evocative “green seasoning”. Not only does it last longer, when freshly ground with a spice grinder or mortar and pestle, it imparts a stronger flavor. A classic pumpkin pie spice recipe with allspice, and fragrant cloves, cinnamon, nutmeg, and ginger (via All Recipes).

In short, it is a paste that is made from a plethora of herbs, spices and vegetables, this seasoning is especially featured in cuisines that are from Trinidad and Tobago (the originators). To view the purposes they believe they have legitimate interest for, or to object to this data processing use the vendor list link below. Many people love the cheese spread on white bread, celery, crackers, baked potatoes, hot dogs, hamburgers, or grits.

I just took a photo of my mother's old sil and lorha which I remember loving to use, despite the bruised knuckles from inexpert technique!

I guess it makes sense that Portugal would end up with Spanish stuffed olive recipes and pimentos as foods there, considering how much interaction Spain has had with Portugal over the centuries throughout history. It sounds like the only big problem with eating pimento cheese for you was the large amount of mayonnaise. Fragrant and multi-layered, the spicing pairs brilliantly with pork belly, while the green seasoning – a paste made with herbs, aromatics and alliums that’s common across the Caribbean – adds great flavour. However, you can extend the shelf life by using (⅓ cup) of lime or vinegar and keep refrigerated for a few weeks.The only pimentos that I know of are the ones that are stuffed into green olives that are made from red peppers. Think about Mexican fare, chilis, and soups, as they're great with beans and in tacos, but also mixed in with pasta, risotto, and other grains, too. Bump the garlic, double the cayenne, cut back on the onion, dial back on the sugar or use brown sugar instead. Sprinkle the flour on top and stir constantly with a wooden spoon until a roux the color of peanut butter forms, about 10 minutes.