Published:
Jul 23rd 2021
by 
Last updated: Jun 8th 2025
Green seasoning can be found in most Trinidad and Tobago kitchens as it is the foundational element of our cuisine. This vibrant herb blend is the secret behind the bold, aromatic flavors in Caribbean cooking. It is made by taking a variety of local fresh 'green' herbs and blending them to create an aromatic soupy paste-like mixture. This mixture is then used to 'season' the entire spectrum of Trinidad dishes.
Green Seasoning can be used to marinate meat as a base for soups, one-pots, and curries, or you can use it to give depth to a sauce or condiment. There are limitless ways to use this product, and there is no better way to dial up the flavors than by adding some hot peppers! This recipe lets you bring the taste of Trinidad and Tobago into your kitchen with just a blender.
The sky is truly the limit when it comes to the variations of this magical green mixture, so be creative in how you make it and how you use it.
This all-purpose seasoning is fresh, fragrant, and loaded with flavor. It saves time, elevates any dish, and is naturally vegan, gluten-free, and low in sodium.
- Use fresh herbs only—dried substitutes won’t give the same flavor.
- Blend in stages for better texture control.
- Add citrus juice or vinegar if you want it to double as a meat tenderizer.
- Use it to marinate meats, seafood, or tofu.
- Stir into soups, stews, and curries for a depth of flavor.
- Add to homemade sauces, rice, or even sandwiches for a fresh kick.
- Can’t find chadon beni? Substitute with a mix of cilantro and parsley.
- Less heat? Remove seeds from Scotch bonnets or skip them entirely.
- Oil-Based Version: Use a neutral oil as your liquid for a longer shelf life.
- Refrigerate in a sealed glass jar for up to 4 weeks.
- Freeze in ice cube trays, then transfer to a freezer-safe bag—lasts up to 6 months.
- Portion for Use: Use one frozen cube per pound of meat or pot of soup.
- Chadon Beni (Culantro) – Brings that signature bold Caribbean flavor.
- Common Thyme & Spanish Thyme – Earthy herbal notes to balance the sharp greens.
- Green Onions & Chinese Celery – Add freshness and a mild oniony aroma.
- Sweet Basil, Parsley & Tarragon – Offer layers of herbal complexity.
- Seasoning Peppers & Scotch Bonnet Peppers – Flavorful heat with tropical flair.
- Garlic, Onion & Ginger – The savory, spicy backbone of the mix.
- Lemon/Lime Juice or Vinegar – Preserves freshness and boosts acidity.
How do you make the best green seasoning?
The best green seasoning is made by using the freshest ingredients listed in this recipe. If one of the herbs or seasonings is adjusted to the dried versions, it will change the flavor drastically.
Can you put vinegar in green seasoning?
Yes, vinegar can be used in green seasoning. In fact, if you use this seasoning as a marinade, it will help to tenderize your meats. You can also use lemon or lime juice if you don't have any vinegar. Just be sure not to marinade the meat for too long as this will start the cooking process, and you will end up with tough meat.
Is green seasoning the same as sofrito?
They are very different from each other. For green seasoning, all the ingredients are in their fresh, raw form and blended. Whereas Sofrito consists of aromatic vegetables that are sautéed together to create a base for sauces, soups or added to rice dishes.
How to Make Green Seasoning
Start by thoroughly washing and cleaning all herbs and vegetables. Remove skins from the garlic, onion, and optionally from the ginger. Remove the seeds from the hot peppers if a milder blend is preferred.
Roughly chop all ingredients and place them into a food processor or blender. Choose your liquid—water for immediate use, or vinegar/oil for longer shelf life. Begin pulsing and slowly increase blending speed while adding the liquid until the desired texture is achieved—smooth purée or thick paste.
Transfer to clean jars and refrigerate. Use this seasoning daily to marinate proteins, spice up stews, or flavor your favorite Caribbean dishes.
Can I freeze green seasoning?
Absolutely. It freezes well and is great for portioned meal prep.
Time & Serves
Ingredients
12 Chadon Beni (Culantro) - leaves
2 tablespoons Common Thyme (Thymus vulgaris) - leaves & stems
2 whole Green Onions or Scallions - bulbs & leaves
2 stalks Chinese Celery - leaves & stalks
1/4 cup Sweet Basil - leaves
1/4 cup Parsley - leaves & stems
2 tablespoons Broad Leaf or Spanish Thyme - leaves
2 tablespoons Tarragon - leaves and stems
10 Large Seasoning Peppers - with or without seeds
1 Bulb Garlic
1 Small Onion
50 - 70 ml liquid of choice of Water or Lemon or Lime Juice or Apple Cider or White Vinegar or Cooking Oil
1-2 Scotch Bonnet Peppers - with seeds will be more spicy
2 tablespoons Fresh Ginger
Instructions
Thoroughly wash and remove all dirt and dust particles from all your ingredients.
Peel and remove shells from garlic and onion.
Optional: Remove seeds from peppers and be careful with your hands and eyes when touching HOT peppers.
Optional: Using the back of a knife, rub away outer skin of ginger.
Roughly chop all ingredients.
Place into a blender, food processor or mini chopper.
Optional: Mortar and pestle is also an option.
Choose your liquid: Water is great for immediate use but lemon/lime juice, apple cider/ white vinegars and oil will add flavor and increase shelf life.
Begin by pulsing the ingredients in the blender, adding liquid slowly and increasing the speed to full blend until fully incorporated.
The texture of the final product is up to you to choose from a thick paste, a purée or liquefied.
Pour into clean jars and refrigerate for up to 4 weeks.
Use a spoon full or more for all your marinating, cooking and saucing.
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I will make this as a…
I will make this as a marinade for meats.