Trinidad Green Seasoning (Condiment)

Origin: Trinidad and Tobago. A blended paste of culantro, cilantro, garlic, onion, chive, celery, and often a hot pepper, used as a foundational marinating and seasoning base for nearly all savory Trinidadian cooking.

Flavor Profile: Intensely herbaceous and savory-fresh, more complex and varied in composition than most single-purpose herb sauces.

Culinary Uses: Marinade for meat and fish before cooking; stirred into stews and rice dishes as a flavor base.

Regional Variations: Recipes vary significantly by household – some include pimento peppers for mild heat, others keep it heat-free and add hot sauce separately at the table.

Storage: Refrigerate 1-2 weeks; freezes very well and is a staple freezer item in Trinidadian households.

Notes: The Caribbean green seasoning family also exists as a dry spice blend; this condiment complements rather than replaces it.