Trinidad Green Seasoning
The Quirky Foodster Team
Ingredients
- Culantro
- cilantro
- thyme
- garlic
- onion
- bell pepper
- and scotch bonnet or other chile
- blended into a wet green paste
- As for Caribbean green seasoning, with Trinidadian versions often including a particularly wide range of fresh herbs (up to 8-10 varieties in elaborate household versions) reflecting Trinidad's notably diverse culinary influences (African, South Asian and Chinese, alongside the broader Caribbean base)
Method
- Blend all fresh ingredients together into a coarse paste.
- Not applicable.
Origin: Trinidad and Tobago — the specific, most internationally recognized regional expression of the broader Caribbean green seasoning tradition.
Use: A foundational marinade and cooking base for a very wide range of Caribbean dishes, applied to meat and fish well ahead of cooking. Considered by many an essential, non-negotiable component of virtually every savoury Trinidadian dish.
Classic Dishes: Used across the full range of Trinidadian cooking, reflecting the country’s reputation for one of the Caribbean’s most spice-diverse culinary traditions.
Storage: Keeps 1-2 weeks refrigerated, or several months frozen in portions.
Variations: The more fully elaborated, specifically documented regional anchor of the broader Caribbean Green Seasoning family.
Substitutions: A simplified cilantro, garlic, thyme, and pepper paste. Caribbean green seasoning as a direct substitute.
- Culantro
- cilantro
- thyme
- garlic
- onion
- bell pepper
- and scotch bonnet or other chile
- blended into a wet green paste
- As for Caribbean green seasoning, with Trinidadian versions often including a particularly wide range of fresh herbs (up to 8-10 varieties in elaborate household versions) reflecting Trinidad's notably diverse culinary influences (African, South Asian and Chinese, alongside the broader Caribbean base)
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