Sauces, pastes & condiments · Seasoning pastes
Caribbean green seasoning
Caribbean blended herb paste of culantro or coriander, spring onion, thyme, garlic and peppers for marinating meat.
Also called: trini green seasoning, trinidad green seasoning, green seasoning paste, caribbean seasoning
Make it yourself: Trinidad green seasoning
What it is
A blended green paste central to Trinidad and Tobago cooking and found across the eastern Caribbean. It combines chadon beni (culantro), spring onion, fresh thyme, garlic, onion, mild pimento peppers, celery and parsley, sometimes with lime or vinegar. Meat and fish are rubbed with it before stewing, currying or frying.
How it’s used
- Marinating chicken, duck, goat and fish
- Base for curries and stew chicken
- Pelau and buljol
Characteristics
- Taste
- Green, garlicky and herbal.
- Sold as
- paste
- Cooking uses
- Usually eaten raw, Mainly a seasoning
- Common in
- Trinidadian, Caribbean
Storage
Refrigerated. Chilled for about 10 days; freeze in ice-cube trays for 3 months.
Diet, allergens and safety
Contains Celery.
- Vegetarian
- Vegan
- Dairy-free
- Egg-free
- Gluten-free
- Nut-free
- Soy-free
- Caffeine-free
- Contains celery. Wash herbs well; it is raw until cooked.
Nutrition per 100 g
- Energy
- 23 kcal
- Protein
- 2.13 g
- Carbohydrate
- 3.67 g
- Fat
- 0.52 g
- Fibre
- 2.8 g
- Sugars
- 0.87 g
USDA FoodData Central: Coriander (cilantro) leaves, raw (a close stand-in).
Substitutes
Optional — what works if you don’t have it, and how it changes the dish.
- Coriander leaves — Blend coriander, spring onion, garlic and thyme for a quick version.
Related ingredients
Recipes with caribbean green seasoning
No recipe in the catalogue uses it yet.