Green Seasoning: Experience the Essence of the Caribbean

Any Caribbean kitchen would reveal a jar of green seasoning positioned between the refrigerator door and the countertop. Caribbean cooking depends extensively on this herb mixture as its fundamental component to deliver profound bold flavors to all dishes. Caribbean islands create separate versions of this blend yet their common goal remains to achieve deep authentic flavors that no one can forget.

What Is Green Seasoning?

A concoction of fresh herbs, aromatics, and spices is known as “green seasoning.” It’s used as a marinade, flavor base, or finishing touch. It’s more than simply a sauce; it’s a tradition.

Unlike dry seasoning blends or rubs, green seasoning is always made with fresh ingredients. Think of it as a Caribbean sofrito or herb paste.

It’s usually green (hence the name) and can range from a light herbal blend to a thick, dark green concentrate depending on how it’s made.

Every Island Has Its Own Twist

Green seasoning isn’t one-size-fits-all. Different islands have their own take:

Trinidad and Tobago: Often includes chadon beni (also called culantro), which gives it a distinct, sharp flavor. Shadow beni is stronger than cilantro and is a must-have in many Trinidadian homes.
Jamaica: Scallions, thyme, and scotch bonnet pepper dominate. Some cooks add pimento seeds or a splash of vinegar.
Guyana: Garlic-heavy blends are common. Some people add mustard or ginger. The seasoning may be thinned out with vinegar or lime juice.
Barbados and St. Lucia: Basil, parsley, and celery are popular additions. You might also see green seasoning sold in small bottles at local markets.

Key Ingredients in Green Seasoning

While the mix varies, a few ingredients are almost always included:

Ingredients	Why It’s Used
Green Onions	Fresh, mild onion flavor
Garlic	Strong aromatic base
Thyme	Earthy and fragrant
Parsley or Cilantro	Fresh, slightly bitter balance
Hot Peppers	Adds heat and depth
Chadon Beni/Culantro	Sharp, citrusy
Vinegar or Lime Juice	Preserves and brightens flavor
Onions	Adds body and sweetness

How We Use It

Green seasoning is incredibly versatile. Here’s how it shows up in Caribbean kitchens every day:

Meat and fish marinades: Rub it into chicken, pork, fish, or lamb. Let it sit for at least an hour, or overnight for full effect.
Cooking base: Start soups, curries, or stews with a spoonful for instant flavor.
Rice dishes: Add to rice and peas or plain rice during cooking for an herbal twist.
Eggs, vegetables, tofu: Do not eat meat? Stir it into scrambled eggs or pour it over roasted vegetables.

Why It’s More Than Just a Sauce

Green seasoning is about more than flavor. It’s tradition, family, and memory. Many Caribbean people learn to make it from a parent or grandparent. It’s common to reuse old glass bottles to store it, an old pepper sauce bottle or rum bottle works perfectly. The blend often reflects what herbs are growing in the backyard or what’s available at the market. And because it’s homemade, no two batches are ever exactly the same.

Simple Green Seasoning Recipe

Here’s a basic version to get you started. Feel free to customize it based on your preferences or what you have in your kitchen.

Ingredients:

6 scallions (green onions), chopped
1 small onion, chopped
6 cloves garlic
1 cup fresh parsley or cilantro (or mix both)
1 tbsp fresh thyme (or 1 tsp dried)
1 scotch bonnet pepper (remove seeds for less heat)
Juice of 1 lime or 2 tbsp vinegar
¼ cup water or oil (to blend)
Salt to taste

Instructions:

Roughly chop all ingredients.
Add everything to a blender or food processor.
Blend until smooth or slightly chunky, your choice.
Pour into a clean glass jar. Store in the refrigerator for at least two weeks.

You can also freeze green seasoning in ice cube trays and pop them out as needed.

Try It & Make It Yours

Green seasoning isn’t just a recipe, it’s an invitation. Once you make it, experiment. Add basil, celery, ginger, or whatever herbs you love. Make it hotter, milder, tangier. Just don’t skip the fresh herbs, that’s the soul of it. Making green seasoning connects you to a long-standing Caribbean tradition. It’s real, homemade, and packed with flavor.