Place chopped celery, parsley, basil and ginger root in a blender. Add peeled garlic and oil then blend into a paste. From our favourite stews to the wonderful exotic curries, green seasoning lays the foundation to that signature Trini-Caribbean taste. When meats are marinated with this mixture of fresh aromatic herbs the results are amazing. The green herbs permeates down to the bones of the meats when it is properly marinated and only then, you can really attempt to make any of the other Trini -Caribbean dishes with success. Use this green seasoning the way you would use a chimichurri. It goes so well with grilled food. Also, simmer some of the sauce with some salt and pepper then serve on the side of grilled meat or fish. Onion, garlic, thyme, bell pepper, salt, and vinegar are among the core ingredients often found in green seasoning. Individual islands, though, combine different herbs and spices in varying amounts to produce wide varieties.

Baron Caribbean Green Seasoning (3 Pack, Total of 16.5oz) Baron Caribbean Green Seasoning (3 Pack, Total of 16.5oz)

Often, in my recipes, you will see me include the ingredients for this green marinade. They include garlic, ginger, parsley, celery, and basil. In Cameroon, the trio of celery, parsley, and basil is called “green spices”. We often grind them and add to many meals to improve on the taste! Basically, there are as many different ways to make green seasoning as there are islands in the Caribbean Sea. So, if you can’t get your hands on a bottle of Chief or Baron’s, you can make your very own by following simple recipes like this one from our friend, Chris, at CaribbeanPot.com.I particularly like this recipe, and all of Chris’s recipes for that matter. He does a great job of suggesting replacements for unique island ingredients not easily found outside of the Caribbean. It’s a great resource for West Indians in exile, or anyone keen on bringing Caribbean flavors to wherever they call home. You guys, after sharing my Carribean Marinade recipe I knew I had to share my Green Seasoning recipe. It is the way I have seasoned food over the years! It is one recipe you want to make and keep in your fridge so you can use it to drastically improve on the taste of meals.

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You can see this, to a certain extent, in the photo above. The pea-green very fine blend of the Chief Brand on the left is from Trinidad. It includes papaya, scotch bonnet pepper, and corn starch ingredients not found in the darker green Baron bottle from Saint Lucia on the right. You can also see that the Baron brand is chunkier, with bits of parsley, celery, and onion plainly visible. I use this seasoning to marinate meats/fish to grill and in my Bean Stew, Jollof Rice, Potato Hot Pot, Poulet DG and much more. So I keep a big jar of this green sauce in the fridge then I add spoonfuls of it to my meals. It is so good! This Green Marinade looks a tad like Chimichurri. Chimichurri is a sauce made of parley, oregano leaves, garlic, olive oil, red pepper flakes, and vinegar. Though this green seasoning and chimichurri look similar because of the use of herbs in both sauces, the green seasoning is… I dare say… way better. I’ve read that celery is also widely used in Guyana’s green seasoning. Barbadian friends tell me that cinnamon is sometimes thrown in the mix as well.

How to make Trinidad Green Seasoning

It is such a versatile marinade. That’s why I am sharing this with you because your kitchen needs this green goodness. Hope it makes life easier for you just as it makes life easier for me. How to Make Green Seasoning Today's recipe, is Green Seasoning which, to me, is the real secret behind our Trini cooking. The ingredients can be found throughout the Caribbean and so this flavouring is also a favourite throughout the Caribbean. When we're making green seasoning here in Trinidad and Tobago, everyone has their own way of making it. The ratios of some of the ingredients may differ but no matter how it's made one thing remains the same, it's green and it's delicious. In fact I knew of a guy that loved green seasoning so much that he used to eat it between two slices of bread. Yes! It could be that delicious sometimes to some people. Green Seasoning: The Signature For a Trini-Caribbean Dish Cover in a bowl with plastic wrap and marinate in the fridge for up to 24 hours or grill immediately.