The one key ingredient when it comes to cooking any meat or fish dish in the Caribbean, is the green seasoning mix that’s used in the marinating process. Before we go on I’d like to mention a couple things. This recipe usually calls for 2 key ingredients “shado beni” and “Spanish thyme” (aka podina), both of which I can’t get readily get here in Canada, unless I source out a Thai or Caribbean specialty store. For the “shado beni” I’ve substituted in cilantro, which is somewhat similar but less pungent and I’ve left out the Spanish thyme. If you’re based in the Caribbean or can get those 2 ingredients, please use with caution since they can easily overpower the green seasoning with it’s strong flavors. I also couldn’t get the pimento peppers, so I opted for 1 banana pepper, but you can also use a Cubanelle
There are several variations of this seasoning mix, but this is one that I’ve tested and perfected over the years.
You’ll need…
1 bundle of Cilantro (about 1-2 cups)
1 stalk of celery (include leaves if you have it)
1 head or garlic (about 11 cloves)
4 green onions (scallions)
1 bunch of fresh thyme (about 3/4 cup)
1/4 cup of water
pinch of salt (optional)
2-3 shallots (optional)
2 pimento peppers (1 banana pepper or 1 Cubanelle)
*Food processor or blender.
Peel, trim and wash the ingredients and let drain.
Then rough-cut into smaller pieces so it’s easier to manage and work in the blender or food processor.
Add all the ingredients into your food processor or as in my case, a blender (I’m sure my wife is mad at me for showing you our prehistoric blender)… including the water. You may be required to move around or push down the ingredients occasionally so it all gets worked by the blades.
Personally I like to liquify my blend to the consistency of pesto or even a bit more liquid. However you have the choice at this point to make a bit more chunky-like if you wish.
After a few pulse actions you’ll find that everything blends together quite easily. Here’s a picture of the finished green seasoning :
Storage Tips!
From this batch I have a plastic container that I pour half into and keep in the fridge for everyday use, the other half I pour into a freezer zip lock bag and freeze until I get through the batch in the fridge. Since you probably won’t be using the seasoning as much as I do, I suggest you divide it into 3-4 portions, keeping 1 in the fridge (can last for 2-3 months) and freeze the rest.
You can also get a couple ice cube trays from the dollar store and fill each ice cube area 1/4 up with the seasoning mix and then freeze. Then when it’s frozen, you can dump the cubes into a freezer bag and place back in the freezer. Now whenever you’re cooking, all you have to do is grab a cube and use.
You’ll notice that after time the once brilliant green color will go darker, don;t be alarmed. That’s natural!
Happy cooking
Be sure to leave me your comments or suggestions.
Forgot to mention… this makes about 3 cups of green seasoning.
Based on 150 Review(s)
I wanted to let you know that we have been traveling to Jamaica for many many years now and we love Jamaican cooking. in the past I have tried to recreate our beloved tantalizing dishes from my imagination and creativity. How wonderful to find your site and learn where I have gone wrong….and where I have done just fine!
I look forward to all your videos and have used your ideas to refine my own knowledge and recipes.
with much thanks and appreciation!
Renate
He’s from Trinidad & Tobago; NOT Jamaica. Although both countries share some similarity in cuisine due to their melting pot of cultures, they are not the same.
Thanks for this post. You had me cracking up with the picture of the blender. My mom has the same one and she refuses to use the newer Ninja blender that is also in the kitchen. I tried telling her that 1982 called and wanted their blender back, but she WILL NOT give it up!! LOL!! I’ll have to let her know that she’s not the only one with that vintage Osterizer. Thanks for all the great recipes!!
I have plenty of those blenders I buy them at thrift shops and grind dog food for my elderly dog. I also have one speed Osterizers with big motors that I use in the kitchen. I bought one in Mexico and the other one in a thrift store here in Ontario!!- Nothing beats the older appliances- built to last!!!! I am in Grenada now and will make this when I get back to Canada. Love the roti here
I have the same blender & will not part with it even though I have a Ninja & a food processor! Leave your Mother alone!!!
I’m so happy to have found this website and the caribbean green sauce recipe. Can hardly wait to make and just need to collect all the ingredients. Thanks.
I also would add several dashes of Angosture Bitters and a touch of Old Oak rum. This is real Trini ingredients.
I wouldn’t as I would add those ingredients (if I did) when actually seasoning the meat or veg of choice. Both will get lost and dissipate in the green seasoning.
Hi Chris, can I safely defrost/thaw a big block of green seasoning so that I can transfer into smaller ice cubes and refreeze?
Author
most definitely. give it a good stir after the original block is thawed
Green seasoning—-a Little will go a long way! Excellent!
Thank u so much, I need this recipe. U much have been reading my mind.
Thank u so much, u must have been reading my mind, I need this recipe. Thanks again
??? I saw the question about pimento. Pimento, at least in Jamaica, is what is known elsewhere as “allspice” – and it is indeed a key ingredient in escoveitched fish and jerk chicken, and other classic Jamaican dishes. Pimentos are dried berries, used whole or ground, and not a pepper. As is Scotch bonnet pepper… what is that pale long thing in your picture? 😉
Very interesting. I had never heard of a green paste that was the “one key ingredient” in Caribbean cooking – or of shado beni, for that matter. I was expecting thyme, as the one true key ingredient! Live and learn!
While Pimento is a berry (all spice) in Jamaica (not the only island in the Caribbena as you may know), on other islands a pimento is a pepper. Not a scotch bonnet, but a seasoning pepper.
An “Oster” Blender is THE best!!! I still have mine, which is roughly 17 years old and still going strong – and I use it everyday!.
I “Osterize” smoothies, pastes, soups, pesto, hummus, seasonings, some fruit juices, everything!! Don’t feel “ancient” about not having a new and improved blender, otherwise known today, as the “food processor”!
Love your recipes!!
I just made some and put a little ginger, a 1/2 inch of habenero, added parsley. Didn’t have any celery or shallot. And put it on bone in chicken breast. Smells delightful! I’m about to bake it and my fingers are crossed! My Husband is Trini and my Mother in Law makes her own variation too. I hope it turns out right! Next i is with shrimp. Thank You for the recipe Chris!
Thanks. Loved your simplicity and clarity.
Chris I made this for my chicken marinade a week ago and it was pretty good. I froze some and put some in the fridge and marinated a ribeye overnight and it was the first steak in a long time eaten sans A-1!!!
Question: Can I take a tablespoon or two and add it to a 1/3c lime juice and 2/3c oil to make a vinaigrette?
Chris I made this for my chicken marinade a week ago and it was pretty good. I froze some and put some in the fridge and marinated a ribeye overnight and it was the first steak in a long time eaten sans A-1!!!
Question: Can I take a tablespoon or two and add it to a 1/3c lime juice and 2/3c olive oil to make a vinaigrette?
Hey, I was thinking of chucking a cube of this into a seafood risotto. Any reason why that would awful?
Good Morning, what are pimento peppers? Is there another name for them?
also called ‘seasoning peppers’ Not sure what other name they may be know as.
For “pimento” I use large green sweet pepper. Hope that helps.
Chris:
I do make my own seasoning like you but add a pinch of salt and if available lime juice instead of water.
Good work on the Cocoa, maybe you can add the cocoa dance. Will love to see that.
Denise
Thank you for posting your recipe for the green seasoning. I saw it while one of your cooks were cooking some oxtails and I had to have it. I love you and my family loves you.
Thank you for sharing this recipe – can’t wait to try it.
I can’t wait to try this. I love Caribbean food and I would love to make it at home. Thanks for the recipes!!
Chris,
I have tried several of your recipes and of course the green seasoning is a must for me. I finally got a chance to top off my love of the Trinidad style of cooking by actually making a few trips down to TT this year. Absolutely loved it. I stayed in your neck of the woods at the tree house. Got a chance to eat just about everything I could…lol, hot doubles in the morning!
Thank you for explaining the green seasoning.
Hello, I’m new to the Caribbean cooking game and I’m a egger student,
I love to cook and I’m so glad I found your web site . Great recipes! Thank you!
Always have a jar of green seasoning in the fridge-amazing all the uses
Use shado beni in the mix if at all possible
Chris,
I have been following you since Adam was boy or since you had ten followers.
Just to update you that you can get Trinidad pimento peppers here in Toronto. Also, culantro is readily available in the Vietnamese section of Asian grocery stores.
Where can you get pimento peppers in Toronto?
Author
try Asian supermarkets
I have the same freakin blender and it refuses to break down.
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I love this seasoning, but can I add oil instead of water?
I usually go in with olive oil when I don’t use the water
You forgot the Culantro ( aka Shadow benni) and the ginger
I prefer using my ginger grated fresh when seasoning meats and fish so i don;t use it in my green seasoning
If you can find Chinese celery, get it! A lot of leaves and a lot of flavor!!!! I live within a mile of an Asian, International, and Latin grocery stores so I can find all kinds of stuff! When I find culantro, I buy bunches of it. I dry it and save for when I don’t have fresh. This sauce is reminiscent of recaito which I make for my Puerto Rican neighbor.
Thanks for sharing this! My daughter asked for a recipe so I used yours!
I really hope the best for you boss.
What you are doing is awesome.
Hey Chris,
New to your site & love it! I think ¨green seasoning¨ is the bomb! I too have a problem finding a couple of ingredients & modified my recipe a little but is just fantastic! Instead of water I use a mixture of lime juice & vinegar. I also add ginger & a habanero pepper or 2. It`s such an amazing marinade for chicken, seafood or pork!
Keep on cooking!!
Thanks, Tez
My God, I had the same blender for the last 35 years, just replaced it a few months ago. Oh, and your green seasoning is great!
Green Seasoning Paste – what dishes or other uses would you recommend to use this for. Tried and love your recipes – but his is a new one for me.
just about all ‘meat’ and ‘fish’ dishes as a marinade.
Tried my first recipe – the curry stew chicken and enjoyed it. Instructions very clear and detailed.
I am a Jamaican living in Trinidad for over 45 years and I still have a little issue with using green seasoning on everything. Growing up in Jamaica my great-grandmother, my grandmother and my mother, all superb cooks, used different combinations of seasoning for different meats and dishes. In Trinidad everything seems to have the same flavour because of the green seasoning. I know it is time consuming but I prefer to make my own seasoning mixes for each dish.
I totally agree and I am from Trinidad. I don’t put green seasoning on everything either, it changes the authentic taste of the dishes I make. You cannot use green seasoning on Chinese food or Italian, it just doesn’t make sense.
Always make green seasoning just like you, good trini blend.
Thank you for this recipe. Now I know what Green Caribbean Seasoning is. Can’t wait to make it and try it.
Thank you so much. Can’t wait to try it.
For some reason I’m not able to print your recipes-I’ve
tried reg. printing, Windows 10/Adobe/PDRF-nothing works.
For now old fashion hand writing will do.
Grace are you using the “Print” button at the bottom of the recipe?
Thanks so much for this… Very helpful indeed
do u use as a marinade in addition to your seasoning? Like if I were making curry or jerk chicken, do I rinse the marinade off or add the curry/jerk seasoning to it? Thx!
for jerk, use strictly a jerk marinade (there’s a recipe here) for curry/stew use the green seasoning. Marinade, then proceed with the process you use for making such. Take a look at some of the curry dishes (meats and vegetarian) on here and you’ll get an idea of what I mean.
thanks for yourgreen rescipe you can also use apple cider vinegar instead of water and add abit of salt this can stay in the fridge for about 3mths
You could use white vinegar as the liquid and bring to a rolling boil for five minutes, cool and bottle in glass bottles and this seasoning will be able to stand in a cupboard for one to two months.
I am so happy to see your post. Yeats ago some sweet frientds from Trinidad taught me about green seasoning. Yours is very simiilar. I searched on green seasoniong today because I was thinking about them. What a treat to see your article.
thanks.
Hi thank you for the tip on seasoning, also can you help me with cooking for diabetics?
thanks
Thank you for the recepie.
I just made this for my curry goat. I hope Caribbeans won’t be offended by the modifications I made, I used sweet pepper as I cannot have anything spicy.
Still smells and tastes great to me.
6/5/15
Happy Easter Monday
Your menu’s are great
this service is a very
necessary subject for
schools home economics class
for both boys and girls
A Caribbean Cookbook for
the next generation would be
a big help.
Well done Chris
For green seasoning, I find fresh ginger, brown sugar, and rum enhances the flavour of the meat. Thanks Chris
Hello Chris. Thanks for sharing your passion and your recipes. Today is my honey’s birthday, last night I made the green seasoning that used for stewed pork, man, it was smelling nice up in the kitchen. I seasoned the pork up last night and will cook the pork up for the special bday dinner tonight. I can’t wait to serve this thing up. Many blessings.
I’m sure you’ll make a wicked impression! Happy Cooking
I usually blend ginger in my seasoning paste, it gives the paste additional spiceiness
One stalk of celery or one stem, im confused
can be confusing. In North America you get stalks, however in the Caribbean (Markets) it’s more about the thin stems and abundance leafy part.
We just love your recipes, the pork chow is on the menu tonight! Great site and thanks for all your help
I use vinegar to grind the seasoning and it stays out of the refrigerator.
Hi Chris,
Is the banana pepper hot?
Love your recipes.
Sandy
it’s very mild, but as will all peppers, the odd one can have a bit of heat.
That part about freezing the seasoning in ice trays is a very good idea, I think it’s very convenient. I must try it.
I usually make my own green seasoning. I tried yours but I didn’t have the shadow beni so I used cilantro. The cilantro was strong, so the next time I will use less but it did the job. Thank you.
Chris, I Love, Love, Love this recipe. The first batch lasted a bit over 2 weeks. Needless to say, I doubled up the second batch. Ok, I did not eat it all, I shared with my friends who think I cook Brilliantly. Thanks Chris, I Owe You Bigtime.
how do I receive your free book? do i need to give you my home address?
I’m from London england I so want to do this but no sure where I can get some ingredients like pimento all I seem to find is pimento stuffed olives
Chris
I am still waiting for my copy of your book to arrive (should be any day) but I was reading this recipe and grinning at your comments about the lack of availability certain ingredients in Canada (I live in Nova Scotia six months a year)…. But its not Canada that is lacking. Years ago I used to have a summer house in the wilds of northeastern Pennsylvania. The markets there were, politely said, spare.
One of my favorite writers of all time, Molly O’Neil, used to have a Sunday column in the New York Times magazine section. I had a great time taking her recipes and trying to find “substitutes” at the local markets. If you think Ontario is a challenge, you have NO idea.
This is the first time I have used this seasoning. It not only increase the flavour of the food but enhances the look of the food My mom used a cut down version when making curries of any kind.. Thank you for the recipe
Chris, This stuff is great. I put it in everything!
All the ingredientes are fine but insted of water try using vinigar and so you can save in the refrigerator and use when you need. I do this all the time its my grandmothers recepie.
Can’t wait to make this, I know I had it on dishes when I was in the BVI. IF I can attain the shado beni, and the Spanish thyme, what amounts do I use to not as you say over power the paste? I have a food processor , but still prefer my old blender like yours.
Hi, Chris:
Thank you for posting the Green Seasoning Paste. I will be sure to start using it for cooking, which I am sure will give all meats a wonderful taste! As for your “Blender”, tell your dear wife to be happy you still have one that has worked for so long, because in these days nothing lasts long! I have had 3 of the same kind! The first one (1974) was a second hand one, that one of the other teachers sold me at a garage sale because she was leaviing back home to the States. She had had it like for a lifetime! Then someone stole the glass off my porch (left by my daughter) and I bought another glass. The second one I had like for 20 odd years, and I ran it too long and burnt out the machine! Now I have had this one like 3 or 4 years! So it is good when you can still have things so long and they still work! Hooray! Thank you for your recipes!
Yours truly,
Jean
I from trinidad and the following is what we use to make our ” green seasoning”
Celery
Chive
Thyme
Garlic
Pimento
Parsley
Ginger
Shadow beni (bandania)
can I have recipe please
thanks David
Growing up in the US Virgin Islands, and visiting Trinidad on several occasions I’ve come to enjoy West Indian food. Being part Hispanic, I’ve added a couple ingredients to your Trini Green Sauce. First of all we call it Sofrito. The two ingredients are 6 to 8 sweet peppers. These are small round green sometime yellow peppers. (No Heat) I also add a bunch of cilantro type leaf which is usually 3 to 4 inches long which we call Recao Try this variation and I guarantee you will like the aroma and flavor it will add to your cooking.
Regards,
Tony
Recao is the same as Shadow Beni so it’s really the same. Enjoy!
Chris I never thought I will see a blender like the best one that I own same brand same colour Harvest Gold or Wheat what ever. Remember when that and Avocado were the colours of choice for kitchen appliances . I bought mine in K mart in Menomonie Wisconsin in January 1983 brought it back with me to Trinidad when I returned and have used it continuously even though I have been gifted four new top of the line (supposedly) blenders over the years. They have been all returned to their boxes after first use in favour of old faithful which I clean properly after each use. The best small appliance investment I have ever made. So from one prehistoric blender user to another if it a’int broke don’t throw it out. I enjoy your recipes.
Violet
I still have mine, but the cover all ripped. Now I use a plate when I am using it. Do you know where to get another cover?
Ask a hardware store to order, or try a local goodwill or thirst store to find a replacement.
Hi Chris, do you put the stems from the thyme in the blender too, or pull off the leaves to make the sauce so smooth?
Chris I am Trinidadian living in London. Shado beni as is known back home is very different here in London , I will substitute corianda in my green seasoning mix. cheers
if you get a seal-a- meal you can keep in the freezer for a year with out losing any of the taste.pre make any meal and save it in the freezer until you need it,,,just heat it up..SHABBA!!!happy carnival!!
Thanks Chris
Thanx Chris..I Will make this as soon as I can..
I have found that blending the seasonings with water and Olive oil preserves the colour and the taste.
This is really a great idea for keeping fresh seasonings. This saves the trouble of cutting up seasonings whenever you have to cook.
I Donna make the green seasoning. Thank you Chris
I am a caribbean girl, so I make my green seasoning all the time. Its so much easier to season and do your cooking. very convenient. good tuh know yuh do that too, chris, and thanks so much for the recipes.
I’ve noticed that, after I’ve made the seasoning and refrigerated it for some days, there is a liquid layer on top. The only liquid I add is a few capfuls of vinegar (for preservation as well as to help the food processor chop everything up). What causes this separation? Should I pour it off or just stir it back into the seasoning?
I do mix it back up and if there is still liquid in it, I just pour it out.
Thanks for the recipe! I made it for the first time today.
Thanks forb the recipe! I made it for the first time today.
I like make Home make seasoning, Thank you Chris.
This looks incredibly awesome. I’m so excited to try it. Thank you for sharing. Please continue to do so!
It’s a great seasoning for all meats and fish. Tried it. What a difference it makes.
Do you the entire thyme stalk or do you strip the leaves off the wooden part?
Strip the leaves off , so you don’t get hard bits when eating.
Hi Chris,
Seasons greetings to you and yours, great recipe what do I need in it to keep for a longer time. I have some relatives who don’t have refrigerator use where they are presently, what can I suggest they can include for preservation of same for a long tme.
Thanks
I wiil enjoy mke this recipes.
I wil enjoy make this recipes.
Comment for storing your Green paste. If I am lucky I use shado beni but in Canada Cilantro is available. I store in small plastic bags in freezer with just enough for a cook. Or sometimes in an ice cube tray which one or two cubes will be enough. Thanks for this great site. Love it. I try and cook Trini style as much as I can.
I followed your recipe and made this. It turned out so well. I made enough to fill a mason jar and I have it in the fridge. I used it on some haddock that I baked in the oven and it was do delicious! Is it only good for meats, though? Or can I also use it on veggies?
Good Work
I have been using this method and I agree with your preparation.
Hi Chris, I always cook with freshly chopped seasoning . I think it makes a big difference to taste. I have a small herb garden which most of the time provides for my needs. I will however try the freezing suggestion you gave the next time I get chive etc. cheap. This will save on prep time and allow my garden to breathe 🙂
Dear Chris
thank you for adding me to your mailing list. I too use green seasoning, but I do not put onions. It seems to make it kind of slimy. But it really adds flavour to cooking.
Chris,
I also make my own green seasoning and add chinese 5 spices and most of all vinegar which keeps it forever. No need to refridgerate or freeze. It remains in my pantry and it won’t spoil!
Hi Chris,
I just had an ahah moment with your info re the blended seasoning. I too blend my seasoning, and I just store it in a bottle in the fridge and use as needed. The idea of freezing it in the ice cube tray, was phenomenal. I will definitely try it. Thank you.
Using ice cube trays is great for a lot of things. I tend to divide up tomato paste, coconut milk,ground ginger and anything that might not be used up quickly.
Hi Chris, I made the seasoning as per your instructions and it has added another dimension to the flavor of my cooking. Most people enjoyed my cooking before but now they really rave about it, I think I’ll open a restaurant. Thank you.
Chris,I think green seasoning must be a Trinidadian thing. I am Jamaican and we do not use this. I don’t think it is fair to say it is Carribean, when I believe only the Trinidadians use it. We use jerk seasoning in Jamaica. Also, I am alergic to cilantro. Is there a sunstitue I can use to make the green seasoning? How about featuring some Jamaican type dishes. I can help if you need some ideas. I am Jamaican Indian and have the indian background also.
Zora
We use this type of seasoning in St. Vincent too so it’s not just Trinidad. My grandmother used to make this. Whenever she marinated fish in it before cooking, I would – despite being a child who hated fish – lick my lips and eat it all up! Don’t know how many of you use it this way but massaging it in to your chicken or fish and leaving it to marinade in the fridge is amazing!
Zora – in response to your comment other west indian/caribbean cultures use the green seasoning. I am from Guyana and we use the green seasoning. Its a major part of all of our cooking!!! :0)
Zora, green seasoning is surely not just a Trinidadian thing. I am from Grenada and green seasoning is a staple in our kitchen. Any meats gets seasoned get it done with green seasoning. They sell it in stores bottled already now, but I prefer to make mine. One other option I would give to separating and freezing is adding Vinegar. This will allow the seasoning to last until you finish it. I put in a vacuum sealed mason jar and just put it on the fridge door. Also Jamaicans can use green seasoning, I have Jamaican friends and when the cook they cut up fresh seasonings, this is no difference just the presentation. Also if you have a allergy to Cilantro just leave it out. Not everyone like it because of its strong flavor. I hope that helps you
Hi Chris, can i marry you? My Bajan husband can’t even boil an egg. I cook a lot of west indian and other intercontinental, dishes, and to boot, i am a european white woman, who just spent most of her life, married to a west indian.
Hi Chris,
I like your recipes, but I can’t get some ingredients, like
the peppers!!!
Anyway I am from Malaysia and we have very hot chillies called
chillie padi or birdeye chillie,very’very, very hot I guess I could
use that to make the Green Seasoning.I am going to try it and see!!!
The shadow beni, is that what they call flat leaf cilantro/corriander????
Thank you for the recipe.
Yes, shadow beni is called culantro in most international markets I’ve found it in. But yes it’s a flat leaf and smells like cilantro but stronger.
For those of you who don’t know Chadon Beni and bhandania, the East Indian term, are one and the same. It should not be used in large quantities since it will overpower the flavour of the other spices.
Hi Chris, thank you for all the tasty recipes. But in your green sesoning I make one very familiar. I substitute cilentro for shadowbeni and pimentos with habernos.
I like it spicy and hot. But not with scorpion peppers.
I make seasoning when I go to Trinidad it taste diferent
Hey Chris,
When you get to T&T, grind some shadon beni, seasoning pepper and the chive/thyme bundles that can be obtained there. The flavor is different. You can also then add your Spanish thyme etc.. I'm so jealous. Would love a trip back home to eat some good Trini food and get the real green seasoning etc. Love your site. I tried the Curry Shrimp with Butternut squash which I ate with dhalpuri. Outstanding! Keep up the great work. I love watching your videos.
Hi Chris,
I must admit, when it comes to food I am not very adventurous but your recipes are very inspiring. The pictures are amazing. I am saving all the recipes for the summer holiday. then I will have time to really explore. So long, happy cooking!
Hopie
Instead of water I use vinegar. This way there is no need to freeze it. I still keep it in the fridge in a glass bottle. A recycled instant coffee bottle (large) does quite nicely.
Just one small detail ….the thistle used in green seasoning in Trinidad that is similar to Cilantro is spelt Chadon Beni
Hi Chris,
Thanks for putting this up. I was wondering why you don't include "bhandania" in the recipe?
Once you make the Green Past do you fridge it immediately or does it taste better sitting out for a few days and aging then transfer to the fridge.?
Finally! Thank you I have been dying for that recipe.
I make this seasoning all the time but always add some ginger.Thanks for the tip of freezing some in ice trays.Great idea.Will definitely try it.
chris
thank you for reminding that i do know that i should be using fresh seasoning. I will definitely be making and using this recipe from now.
Thank you for reminding me that i need to make my own seasoning i will definitely be making your recipe from now on. i know my stuff will taste really good using it.
Excellent seasoning I will add a bit of fresh rosemary. Keep on cooking.
Thanks for the recipe Im going to put a batch together
I am buying you a new blender…. your recipes has gotten me some much love since I discovered your site. Keep up the great work and Thank YOU!
I live in NJ and still cook very much the way I did in Trinidad. We are never without green seasoning. Instead of using water, you can also use apple cider vinegar. And of course, add salt as well
Hi Chris,
I found shadow beni in a chinese supermarket in the Netherlands. I'm so happy, yeah!!!
My question now is, how much to use, for this seasoning instead of the cylantro? How much thym when ya use dried one instead of fresh thym? I hope to hear from you. Thanks Chris, for making it possible to cook Trini food all the way in the Netherlands. I love your site.
Hi Chris, thank u for accepting me on your site. I'm Guyanese living the USA for the past 24 years. I enjoy your site very much and look forward to what new dishes u might have posted. We cook mostly west Indian food all the time. Your dishes r really mouth watering.
Thanks so much for this recipe in particular. I left the Carbibbean for my native shores after 17 years of using a really great commercially prepared green seasoning product. Naturally I packed as much of it as I could, but it has now come to an end, so your recipe is timely for me as well as extremely good!
Chris
I make a similar groung seasoning which I use mainly on meat but add 1 onion, ginger and no water or salt. Is the onion and ginger too much?
Thanks Chris!! I usually get mine Fresh from Back home TNT now when it runs out I can always settle for this until i get a new batch.
Chanel 🙂
Hi Chris,
I came across your website about 3 weeks ago and I am loving it. I will try this recipe later tonight. Thanks!!!
great recipe but I live in Trinidad so my choice of green seasoning is SHADO BENI…simply put its god's gift to all cooks and homemakers.
Thanks Chris. Normally I would chop my seasoning very fine and put it zip lock bags separately, and store it in the freezer. So now I can do it both ways. Thanks again.
Natural ingredients always de best for cooking. love it 🙂
you know what I remembered, Im 60 now. When i was small I remembered my mom used the fine thyme to make seasoning, put everything in the blender and this fine thyme which is so "twiggy" that while eating a piece of the "twig" got stuck in her throat – like a fish bone could- . So I do not put this in the blender, I put it in the storage jar after I'm done
Hi Chris, you are my kind chef!!! Love the creativity and plain out down to earth cooking. Unfortunately, I have a hard time getting some of the ingredients but we don;t stop, improvisation is always key in cooking what you really want. Keep on pushin, loving it!!!!
Thanks,
Juanita, North Carolina(Crucian Yum Catering,LLC)
Hi
are you in Toronto, you can get the spanish thyme plant and grow it in your back yard, you will have to bring the plant inside in winter. I have the plant and can give you a branch to grow in your back yard.
Hey Chris, you have the green seasoning right on, however if doing stewed pork, try adding a bit of ginger and somme fresh mint leaves to the blender…..this would make a world of difference. Try it and let us know how it works out. I live in Trinidad an love to experiment with our local dishes.
Florence: I just love reading the recipes and listening to you Chris. I stumbled on this site and have already and continue to share with others. Thanks a million.
Chris,THANK YOU
for all the wonderful recipes and cooking advice..My parents emigrated to the US when I was quite little and I never got to learn how to cook Trinidadian food the "real" way. I was recently there in July 2012 and got the opportunity to learn a little. I am hooked and so are my kids. I bought the Naparima Girls cookbook and they kept referring to green seasoning, of course there was no recipe in the book for it and then I found your site.."thank you" for posting it..I will be trying many of your recipes granted that I can find the ingredients or their substitutions. I live in a very small town in the panhandle of Florida and their is not one Caribbean market or any such comparison where I can purchase Caribbean products. Keep up the good work!
Hazel Eckert
Hey Chris, I usually get my green seasoning supplies like shadon beni, pimento peppers etc. at Charlie's West Indian Store in Mississauga. The have almost every ingredient you would need in a Caribbean dish. Just in case you want to know where it is located (although I'm sure you already know where it is by now), the store is in Hurontario St. just a few meters away from Dundas St. if you are coming from QEW store is on the right side. If you are coming from the opposite side (Square one end), the store is on the left side before you reach Dundas St.
Thank you for all these wonderful recipes! Since leaving the W.I. it is sometimes difficult to locate the exact ingredients for some of the recipes, but quite often it is possible to 'make do' – as we do in the W.I. with local stuff. I never knew you could freeze the green seasoning and have ended up throwing some out after a few months in the fridge. Now none of it will go to waste, thanks to you! Please keep sending these tips.
Another great recipe – green seasoning is essentially the same as Puerto Rican sofrito. with minor differences. This just goes to show the overall unity of Caribbean culture and cuisine. For those who are interested – some of these harder to find ingredients are readily available anywhere with a sizable Puerto Rican or Dominican (as in Dominican Republic) population. Shado beni will be called recao or culantro (NOT "cilantro", entirely different herb), and is easy enough to find, along with what some people here are calling "seasoning pepper" which in Spanish is called ají dulce, and is a much less hot close cousin of the scotch bonnet. Spanish time is called "oregano brujo" (literally "sorcerer's oregano") in PR, and it cannot really be found packaged for sale in the U.S., but I have seen PR owned stores sell potted live plants of it in NYC and Chicago. Anyway, these above ingredients are as absolutely distinctive and essential to Puerto Rican cooking as they are to that of Trinidad or St. Lucia, and it is a beautiful thing to see how much they are loved and appreciated across the Caribbean.
Hi Chris thank u very much for all those recipes i really enjoy them, now for the green seasoning i just made some to send to UK but i use seasoning pepper, and insted of water i use vinegar i think that will keep it for a long while
Hi Chris, thanks for the sending me the green paste seasoning i make it bu never uses banana peppers/shallots thats awsome. Thanks again
Gloria
God bless
Hi Chris, I’ve made the green seasoning before but this time I think I added too much cilantro and garlic, is there way to fix it? I added more water but that spicy kind of bitter taste is still present.
thank you so much..
Finally I got a recipe im tired of buying it and then going to meh auntie house n she mek hers and nah lemme de recipe. its cool i have i now, Thanks Chris
Hi Chris,
i use all the ingredients along with shado benni ,hot pepper,sweet pepper and ginger also salt to taste which helps with the colour change.
darkie (Trini)
Hi Chris- i must say fantastic -it is illustrated very simple that one can understand-i send to my children in Florida- I am a Trini -i tried out the bread putting following your recipe and it came out great-i just love your receipes and i will try them all-true true trini–you are fantastic keep up the good works–love Joanne
Hi Chris, Thanks for your green seasoning recipe, I do it all the time but i use seasoning pepper that gives your food great taste that is a special pepper we have in DA and it is not hot.
Hey Chris! i simply can't get over how similar your cooking is to our cooking inTrinidad.In my seasoning i also add a bit of ginger,maybe you could try it and let me know if it's good!
Hi Chris. Thanks for your service. I have been cooking a lot more West Indian dished since
joining. I never thought of using the banana peppers…since I do not get pimento where I live. I do
get the Culantro/ shadow beni, so I put them in the mix. Again I love the site…keep up the great work.
Much respect from Stony Point, NY.
Hi Chris, thanks for the tip here on green seasoning. I make green seasoning also but I like to use oil- canola or olive. The oils really speed up the marination process and gets into the meat really well. I also add a generous pinch of salt cause that also helps with the process too. Great tip on freezing in icecubes.
Good day Chris I'm from Trinidad as well and I grind my own seasonings as well,in that mixture I also add shadon beni or culantro,ginger,spanish thyme,a hot pepper and a tsp of ground clove.
Instead of water i use white vinegar because of the vinegar and salt it preserve the seasoning so i leave it in my cupboard and can last up to a year. before putting the mixture into the jar shake the vinegar in it to kill any bacteria that may be in the jar.
Re: the roti recipe and the stew chicken – they came out super! Even my 7 year old who is the fussiest eater you ever come across ate without a word of complain or trickery and asked for more. So thanks a lot for the great recipes!!
Hi Chris, glad I came across your website- tried the Green Seasoning yesterday and used it to make stewed chicken- excellent results! Thanks!
hi Chris,
I'm from Trinidad . I use this seasoning alot, and store it in small containers, however I have to say that I have alot of cracked containers trying to get some of the seasonings out to use.Will try the ice cube trays or the zip lock bag idea.nice tip.Less costly 🙂
Hi chris this is jennifer, thank you for including me in your site on carrbbbean pot. I like the recipes so far. I look forward to lots more. i use a food processor and I don't use any water, because the seasoning itself springs a lot of water, i just add a little salt to it and bottle it out and freeze it also.
Hi Chris, forgive me, I am a new cook…Do you use the green seasonings in addition to the seasonig listed for each dish, alone or is this something you add a teaspoon here and there to your fav dishes?
Great recipe. Here's my suggestion for storage for the whole batch or the batch that you freeze…. Pour the mixture into an ice tray, once frozen put the frozen blocks into a ziplock bag. And when you need green seasoning take out the blocks you need and defrost it.
I just made this! Ty Chris! I'm making the stew curry chicken now and I'm very excited!
Sounds very good! You mentioned the cilantro subsitution isn't as pungent. If you can find culantro, it has a stronger flavor and might get you closer to the flavor you want. Daisy Martinez uses both cilantro and culantro in the sofrito she calls indispensable (recipe on her website). I'd never heard of culantro before watching her make sofrito. I can't always find culantro so I don't get fixated on having it. However, I've found it may turn up here in a predominately Asian mart or in a Latino store. Might be worth poking around if you have stores of either kind in your neck of the woods.
Hi Chris, love your recipes, I live in Aruba and actually grow Shado Beni just to get the right taste, how many leaves would you use in a pies and rice dish, with let's say 1 cup of rice, I use one leave because I' am afraid it would be too much if I use more. Is that the right amount? Keep your dishes coming, I enjoy them lot.
thanks a lot i love to use a lot off seasoning in my food
thank you for recipes very detailed lily
If you really want some 'Shado Beni' & 'Big Thyme' (aka Spanish thyme), check out the "Richters' Herbs" website. They have the plants, and if you are near Toronto, you can probably go to their greenhouses to get the plants.
Good Luck & thanks for your web-site.
I enjoy trying Caribbean recipes.
Pat Hall, Windsor , Ontario
Thanks so much for the recipe!! It was just like Trinidad green seasoning!! Love it!!!
Like you, I grew up watching "kick ups" at Pyramid in down town Port of Spain, was no match against my brothers as Scorpion or Snake, should have been Silver Fox or Norther Kicks. Like you, my father made a beef stew; to this day I think his secret ingredient is EVOO. My curiousity did kill me when I enrolled to see if men did fly, and never got my father's receipe, so I came to realize from my mentor Chuck Norris " that which is basic is most effective" ,so instead of green sauce I like the alternative ingredients: cilantro, thyme and scallion which you pointed out , maybe one day for a Max Mad in NY.
hi chris great to get all these new recipes love trying new things in the kichen my hubby enjoys eating every thing , i will be doing this green seconing this weekend ill be cooking for 30 people i no there going to love it all thanks
Also, the Spanish Thyme is called Indian Borage, or Pathar choor in India. Maybe it could be purchased at an Indian market.
Great recipe for the Green sauce/marinade! FYI, many Mexican or Latin American markets carry 'Culantro' which is the same [or closely related] plant as Shado beni. I have used Mexican Oregano in place of the Spanish Thyme. It seems to work well. The following website sells the plant in a pot so you can grow your own. I sent an order for one last week.
You didn’t post the website..
Hey Chris,
I’m about to make the green seasoning. Thank you for the recipe! I love the idea of freezing it into cubes. I’m making bakes and shark for the first time later. My husband is from Trinidad so I cook a lot of Trini recipes. He and his family says I have perfected my doubles recipe, but I’ve never been to Trinidad to compare it myself. I noticed the recipe I have for the bake and shark are different from the bakes used for the doubles. Are their different ways of making the fried bakes or are the bakes for shark completely different than what is used for doubles? I’m hoping they are similar since I have lots of practice with the doubles, lol! Thank you!
Hi Chis,
How is things going thanks for the update of the new recipes. I am scrolling through your website looking for Beef Pie and for the love of moses I can't see the recipe, please can you put a recipe for Beef Pie on your site i am going made here, and current roll, whenever i am home I have to have beef pie and current roll when i am not in sweet TnT i want to have it here
Thanks
Irene
I noticed there is no vinegar, which I kno folks use when they make their own bottled seasonings & the tips abt freezing it is really helpful. Thanks !
Hello Chris, just wanted to let you know that i love your site. Im from Puerto Rico and my husband from Trinidad. We also make a similar paste, we call it sofrito. I put it on everything. Thak you so much for your emails.
Hi Chris,
Being born in Zanzibar, Tanzania, with roots in Goa, India, living in England for 14years and now in Trinidad, I can say that I have experienced varied culinary delights. Cilantro aka cuthmeri aka dhania is a must in most Goan Cuisine. Feel free to google Goan Cuisine. I am sure some of the recipes will get your taste buds jumping;)
When next you visit Trinidad, I would like you to try my Madras Curry Paste and Eggplant Pickle, available in some selected foodstores, under the Taj Products label. Now here is a plug if ever there was one!
I live in Costa Rica, Shado Beni is known here as culantro coyote, very common and a main ingredient in our typical Rice and Black beans called Pinto. So happy to know another way to use this fabulous herb.
I was just thinking yesterday that I must make the seasoning before the weekend; and of course your email came through, thanks for the reminder I usually add a piece of ginger as well. Chris I purchased the same blender in 1981 it still works I have the plastic puree jar only the glass jar broke; it took care of 3 generations of baby foods, callaloo, seasonings, coconut, peanut punch and ice for the drinks over time, it was a great investment. Love receiving your emails.
IM A BIG FAN OF ALL CARIBBEAN CUISINE, WHICH IS Y IM ASKING IF U HAVE ANY GOOD RECIPES FOR WEST INDIAN STYLE GINGER BEER?
Love the idea about the ice cubes.
Vanessa here; Yea that's how i do my green seasoning also, but i also add a hot pepper and ginger; if im doing it specifically for fish i may add some dill to the mix!!!!!
Hi Chris, i usually use the same ingredients but i use a little ginger and it's great! 🙂
I've seen my friend from Trinidad make this to season fish with. However she put all the ingredients in, then added boiling water to it. She is then able to store in a glass jar in the fridge. I've adopted this method adding a little cider vinagar to the mix. Taste great! I like your ice cube tip too!
Hi Chris, so happy to have "bumped" into your your wonderful site. My roots are in Jamaica, have lived most of my life in UK, lived in Trinidad for a short period, travelled to Africa and East and I love to cook. Talk about fusion cooking, especially when I marry a little something from the different cultures! I have other luvs in my life but this is one of my main passions. Spanish thyme is also called Cuban organo an Im thinking if you live near a Cuban community you might find it there. Imagin my delight when I came across Shado Beni in a Chinese supermarket, especially as I love Trini cooking. You are enpowering a lot of people – just by looking at your ingredients I can tell you can cook and are into authenticity. Remah
Chris you are sent from God. Thank you for making my cooking life so much easier. My family are really enjoying your recipes.
Sharon Mohammed
I made this the other day and froze a bunch of it in cube trays. It is my go-to seasoning for any kind of chicken stew, soups, etc. For best results, I try to marinate for at least 2 hours. I made some chicken stew with chicken that was marinated for over 5 hours and it tasted great! As the other poster mention, ask for Culantro, instead of Shado Beni. The people at my local farmer's market didn't know what I was talking about until I asked for Culantro.
question: ok so clearly i’m no real cook. When you say 1 stalk celery for the green mix, do you mean 1 single stalk or is stalk referring to what I think is the bunch where individual stalks are broken off?
Thanks for posting this recipe. I've been looking for a Bajan beef and potato curry recipe to no avail, but figured a trini one would do in a pinch;) Just kidding.. ours is probably much the same as yours. Anyway, roti here I come!
Btw, that blender may be old but I find it better than the newer ones. I have the exact one, and I wouldn't replace it.
Hi chris,
add a few pieces of ginger and a little black pepper to enhance the flava.
Shado Beni is also know as Culantro. Both Culantro and Cilantro can be used in the seasoning.
Hi Chris,
I just love going into your your Caribbean Pot links..it's like a trip down to the islands for me from "cold Canada". For my green marinade, I get " shado beni" from the Chinese supermarkets in Mississauga , they actually carry it.Thanks for warming up my days…
Lynda
you don;t have to remind me about "cold".. winter is around the corner and I done getting depressed. here's hoping for a short and mild winter 🙂
I recently try your curry stew chilcken and just as you say the family will be asking for more. It was great. Keep up the good work as I will be sharing this with my friends.
thx. your comments are always appreciated.
hi cris, i grew up seeing my mother making this paste all the time. sometimes she would add a little olive oil and lime or lemon juice in the paste so that it won't turn dark or even go bad in the refrigerator . it still works for me to this day, try it
like the idea of adding the olive oil. I'll have to give that a try
Again Thanks.
I know in Antigua and Dominica, there is a pepper added to the green seasoning that makes it really great without being hot, hot – they call seasoning pepper. The last time I was in DA I asked around the market for the correct name, all I was told it's a mix of the sweet pepper and a hot pepper. In Antigua, their seasoning pepper is a pepper that looks very much like the scotch bonnet chile but not too intense. Thanks for the basic formula..
in T&T we call those peppers are called pimento I believe.
Hi Chris,
Will definitely try this as best as I can here in Sweden. You mentioned that Spanish thyme can be found in Thai groceries – do you know what it's called?
see: http://en.wikipedia.org/wiki/Plectranthus_amboini… it explains what it is and you can also do an image search for it. I've never seen it in the Asian stores here, but you may have better luck that me. this summer I have some planted in my herb box.
Hey Chris
I am from trini and grew up watching my mum make green seasoning. I love pimento peppers. So flavourful!. Mum always had it in her kitchen garden but I cannot get it here in Toronto.
I am so happy you have taken the time to share this yummy green seasoning with us.
You are doing a great job and all the best.
Thora.
I feel your pain, I can;t get those peppers either.
Hi,
I've just stumbled on this site and find the conversations informative and entertaining. Great recipies too!
In case you're interested, Pimento Peppers and Spanish Thyme can be found at Charley's West Indian Foods – Morningside & Sheppard Avenues in Scarborough, Ont. (I bought some yesterday)
Hey Chris,
Re: Green Seasoning
Substitute the water with the juice of lemon or sour-orange ( helps to dilate fibres for quicker absorption in meat products) and add 1 ozs. of ginger-root….. you’ll be surprised at the enhanced flavour.
Also I always place the liquid in first (with a dash of aromatic bitters if you have it) and add ingredients quarter at a time perfect! and less opportunity to cut your fingers or warp your blades with spatulas or other utensils when you have to stir the chunky bits in the processoe/blender
Seems you're an expert :).. sounds like when my dad would make his batch of seasoning. Thanks so much for sharing your take on this. BTW.. love the idea of adding ginger.
can't wait to try your stew chn recipe…haven't had much luck with previous attempts
stumbled on your site and spent hours looking at the recipes…have to tell all my friends
the recipes brought back memories from my childhood days in T'dad..been in Canada 42 yrs
will be cooking a lot of trini foods now…tks a million
Great to have you here and commenting. Do let me know how you make out or if you have any questions.
OMG….your recipes are fabulous!!!! I will use this site all the time THANK YOU!!!!!
Thanks for stopping by. be sure to tell your friends as well.
Thanks so much for sharing. I have a Trinidadian friend who made a jar of this for me to keep on hand for meat marinades. I thought it was something difficult. So glad to know i won't have to keep bothering her to make it for me. She has shared a few recipes with me but when I stumbled upon this site looking for a recipe for oxtails, I fell in love. For some reason it use to be so difficult to get what I perceived as authentic recipes. This is wonderful. Be blessed and keep up the wonderful work.
Thank you so much for your kind comments. Gives me strength to keep going 🙂
hay Chris – I just like to say that I cook alot, and your recipes are just what I needed to kill the boring -humdrum one way of cooking that I know! Thank you
Glad you're appreciating them.. happy cooking. and thanks for leaving your comments.
I am interested in getting some spanish time and French thicky time to purchas. I will like to have some to purchase so I can have the plants. I am in Alaska and can find only the fine thyme. If you cannot find shadow bendi. Please let me know where I can get these seasoning.
Thanks,
Waiting to hear from you.
Hazell-Ann, thanks for taking the time to visit and comment. The only thing I can suggest is to find and online store that carries the seeds and try setting and planting them in your garden or small indoor container by a window. I’ve never had any luck with shado beni and I’m luck to find it locally here. However, when I visit the Asians stores in Toronto, I get a good supply. Do you have any Asian store local to you? When I get a batch I usually put them in freezer bags and freeze. then break off a little every time I need some. BUT.. it does loose some of it’s flavor though.
I’m very sorry I couldn’t help.
chris…
Check out Richters Herbs (on-line) and you can order either plants or seeds. Since you are in Alaska, you'd probably want the seeds. Ask for Mexican Coriander (Shado Beni) & Big Thyme (sorry I've forgotten the official name) . You can get a catalogue & find all the plants you really want.
Good Luck,
Pat Hall
Windsor, Ontario
you can try a flower shop if you lives in new york
Hi Chris,
I am a (Lucian) dietitian in Pickering, Ontario, Canada. I so glad I stumbled upon your site. I love love love it! You are making me a better dietitian and a better me. If there is anything I can do for you, please just ask!
Love you,
Debs
Debs, great to have you here and commenting. We’d love to have you share some of your recipes if you ever have the time. Plus.. as a diettian, maybe you can give us some tips on eating healthier 🙂
happy cooking
chris…
Yeah Chris, I think your wife is probably a little irritated that you posted pics of that pre-historic blender! But it’s for a good cause, I just made the seasoning and I will soon be using it in one of your other recipes. thank, and keep up the good work
Nykki, thanks for stopping by and commenting. Yea, that prehistoric beast needs to be replaced soon. Works quite well though 🙂
hi, Chris i must say thanks for accepting me on your website. I must let you know that you dont have to drive down to Toronto to get the bandania or the Spanish thyme any chinese store you can get it to buy even the pimentos. I lived in Brampton and you must visit The Oceans Super Market, on Huruntario and Steeles Just across from the Superstore in the ShoppersWorld Mall you can’t missed it at all. And I got the Spanish thyme growing in my Kitchen in a huge clay pot and the bandania grows crazy in the summer. And their is another WestIndian store call Pete’s you know you will get the spanish thyme they are on Huruntario and Vodden opposite the No Frills grocery in Brampton. My recipe for my green seasoning peppers,thyme,spanish thyme,parsley green onion, garlic and onion.
Hi Yasmin:
I live in Brampton as well and shops at Oceans, what is bandania called in the store, I'm sure it doesn't say bandania on the label. Just like the different types of spinach…it's scary to try some of them because they have different names from what we know.
Thanks
Vanita
really is it that easy to make? i can’t wait to try it.
I just happened to click on your website bc I would like to make me some caribbean curry crab, and I’m so happy have all the recipes since its very hard to find here in MD…Thank you , ur dah best! 🙂
Sonia, thanks. Let me know how it turns out.
happy cooking
chris…
“Dear chris Chef, I am a Pakistani and I have read a lot about your Jamaican/Caribbean jerk chicken/beef, but I haven’t tried it yet and I want to make it at home. I have some questions about it. I don’t understand how to use Jamaican dry jerk seasoning and Caribbean green seasoning together. And I’m also confused about Jamaican Hot sauce – how can it be used as a third marinade when the two seasonings are already present? Can you guide me on this?”
Author
I’m a bit confused. If making jerk you don’t need the green seasoning in it as a good jerk marinade will have elements of the green seasoning. If you’re using jerk rub, you may use equal part jerk rub + Green seasoning. With the peppersauce, it’s a bit tricky as not all pepper sauces are the same heat. I’d recommend that you try the peppersauce on it’s own and determine how much you’d like to add based on your tolerance. For most people it would be a teaspoon or so.
Sonia, thanks for your kind comments
happy cooking
chris
Hey Chris, out in Queens, NY cilantro and bandanya smell nothing alike loll…I LOVE the smell and taste of bandanya but i use both…i guess you get better cilantro in Canada! I saw your comments after i left the post..
do you have a recipe and pictures for Coconut Fudge…my husband tried to make it and it never hardened 🙁
I love what you made out of your blog. I never said thank you for all this wonderful great ideas you give us all the time.! Thank You!
Thanks for info, I only use bandanya myself. May try cilantro for the experience.
I wish I could readily get bandanya, but that’s not the case unless I drive ah hr into Toronto. Cilantro is not a bad alternative though.
Happy Cooking
Chris…
bandanya and cilantro do not taste the same and i kno that for sure cuz i always use both..bandanya tastes sooo much better!!! lol
Nadia, thanks for commenting. I agree that it’s not the same, but if you get a good bunch of cilantro it will remind you (smell and flavour) of bandanya for sure. The cilantro that’s grown in green houses is a bit weaker than the ones grown out door.
Happy Cooking
Chris..
Hi Chris, Bandanya or Culantro or Chadon beni different names, same herb. Cilantro leave of Coriander has basically same taste, dis ‘trini’ believe.
Hi Chris, you doh use bandanya?? i doh see that in your recipes…cuz i know you know thats different from cilantro??
Nadia, this seems to be the one ingredient everyone’s commenting about. See my take in the comments above.
Happy Cooking
Chris…
Hi Chris,
How can I print the recipes without the pictures?
Maxine, have you tried highlighting the text, then cut and paste it into a text file? If you put it in a simple text editor the pictures will not be there.
Let me know how you make out.
Regards
Chris…
A special thanks to everyone for taking the time to leave me your comments. I appreciate it tremendously. Heather, I’ve never been successful at growing shado beni here in Canada. no matter what I try. However, you won’t believe how amazing my Spanish thyme (podina) grows.
Again, thanks for leaving your comments.
happy cooking
chris…
Hi Chris,
I just found your site yesterday; its great. I grow spanish thyme inside in the winter and outside in the summer so I always have some to cook with. I have also grown shadow beni in the garden but you have to start the plants inside. Right now I’m trying your oxtail recipe, smells good.
– Heather
hi chris
I cooked the curry stew it was delicious,but i used garam masala with the curry
Barry Sebastian
Hi Chris,
I really love your site. Thank you for creating it. I’m from Barbados originally, here in Canada for 36 years now. So many times a year, especially at Christmas and Kadooment (Carnival) time, I miss the incredible Caribbean food dishes, “muh mout duz water fuh dem!”
It is so nice to find a genuine site dedicated to the preservation of all our favourite Caribbean dishes. It’s especially great that you include so many different Island’s incredible creations. I will submit some recipes I have from home, don’t want to duplicate any you already have published, so I will review your list.
Thank you again,
Robin (Sundayfoodman)
Hello Chris – Great job on this website. I could not find any recipes for the different kinds of roti and for accra. Do you plan to add these recipes?
have any trini pepper sauce recipe
hi crisi i live in venezuela and love your web site hope u will keep on sending me some nice recipe
Hi Chris,
Great recipe, as a Trini I make this seasoning all the time but I use vinegar in place of the water as vinegar helps to reduce bacterial contamination due to its acidity.
Hello everyone.. thanks for taking the time to leave your comments and suggestions. much appreciated!
BTW, I made a new batch last week and I added pimento peppers to the mix. Amazing! I’m so happy I decided to bring some back with us while on vacation recently.
happy cooking
chris…
.-= Chris De La Rosa´s last blog ..El Yucateco Salsa Picante De Chile Habanero Green Hot Sauce Review. =-.
We’re never without green seasoning in the fridge. I saw chadon beni when I was in Atlanta this summer so if you live in a city of any size, check the farmers markets, especially if they cater to an immigrant population. You might get lucky.
.-= Abigail´s last blog ..Diet for a Happy Planet =-.
I am accustomed to use this green seasoning for years. I make it myself and sometimes I buy it at he grocery store. There is something else we use in it-vinegar instead of water and shaddon vinie (a herb).
Thank you for your tips.I had never thought about freezing it.
You have no idea how happy I’am to find your site. I live in NY so it is easy for me to get green seasoning in the bottle but from scratch is soo much better. Thanks
Hi Chris, thanks for all the delicious recipes, they make my mouth water. Your site actually have me cooking a bit more often, much to the delight of my husband.Commenting on the green seasoning I normally add a few spice clove this adds a true granny use to make it taste,try it.To stew chicken or stew beef a piece of cucumber added give it real sweethand taste these are few of my secrets ingredients. Hope you try them and let me know what you think. Later!
I’m a Trini, glad to be on your site, when ever I buy my meats I prepare it, season it using my homemade seasoning, then store in freezer. When I cook, I still use a little of each of fresh seasoning which was used in the homemade. While the meat thaws, it marinates, and because of freezing the seasoning looses its strength, that is why I use the extra fresh seasonings. I do have one ingredient added to my homemade, 1/4 cup cubed green papaya, especially for meats.
Best Regards
really great, chris! homemade green seasoning anytime,!thanks a lot for all your great recipes.
If you were to add the spanish thyme and shado beni – how much would you use of each? Thanks.
ihi chris think u so much for ur cooking this is the best i love the curry and the stew i hope to come in canada to meet u and ur staff have a bless day and remain bless
lena hall
i also added some salt to keep the greenness.great work keep it up.some long islanders enjoy my cooking.
I am a born Trini, lived in the US for 34 years and now retired back home. Enjoying the recipes, and I have a version of the green seasoning, I add ginger and spanish time to it and instead of salt I use one half vinegar and water. All my children and friends when they come or Igo put in their orders for it. Keep on sending me the recipes.Monica.
just came across your link and loving the recipes. finally got someone willing to divulge the green seasoning recipe which really is authentic and desperately needed to any type of meat – thank you thank you and will start making my batches. Someone makes it here in London and charges £5 per bottle (and a small bottle too)
Hey Chris
I may have sent you a post before however just to let you know there ios a place here in Brampton that carries all your west indian spices including pimento peppers.The name of the grocery store is called Cactus on Hurontario and Fisherman’s drive.
Cheers
Rufus
I live in Jamaica and this is the first I am hearing of this green SEASONING PASTE ! we dont have cilantro or cubanelle, unless they are knoown by different names ? neither do we have banana peppers.
I grow banana peppers in my garden here in Nova Scotia, Canada with no problems whatsoever. Since all peppers love hot summers, they should be easy to grown in Jamaica. I spent a couiple of weeks in Montego Bay and love Jamaica.
Cheers
Kenny
good idea with the ice cubes will try it Donna Trinidad
I would appreciate having some recipes for foods that can be served at a cocktail as well as breakfast recipes.
I am a new subscriber.
Thanks
Dear Chris there is no rocket science in making green seasoning, especially if you are from Trinidad, its just part of the culture, you dont need a recipe, just throw all you herbs in the blender and hurrah one nice big blender of stuff for the month, and forget maltedaye suggestion of freezing it in ice trays taste terrible ,sorry malte girl just my opinion, bye for now. love fellow bloggers.
hey chris i would like to share some of my recipes with you.
my jamaican style of cooking is great
my best seasoning is MAGGIE ALLPURPOSE AND CHICKEN SEASONING.
you should try it in your meals if you can get it in your country.
i will send you some of my recipes on monday
bye and thanks for the seasoning ingredients. i will try it with fish
.-= yanique´s last blog ..Game day tomato and saltfish? =-.
hey chris thank you so much for your recipes and that seasoning thing. i will try it today with fish as long as i get the ingredients in the supermarket
i want to know
are you a jamaican, you cook like one of us, your recipes are similar and fun and as tasty as ours especially the oxtail with rice and peas. thats my favorite and one of our sunday traditional meals.
big up yourself and your website. its going well. im glad to be apart of you guys.
Thanks for sharing this wonderful recipe, i have been longing to have it a long time.
Hi Chris,
I was very interested in your green seasoning recipe. Never heard of it before as it’s not used in Jamaica at all and I have not seen it in Caribbean food shops here in the UK.
Will certainly try it to get that authentic Trini taste.
Hi Chris,
I am Lydia from the beautiful island of Saint Lucia. I love to use the green seasoning in my cooking, but I find that it is time consuming to make it. I usually add lots of seasoning peppers which I understand gives it a nicer flavour.
thanks for the tip about using ice trays.Will try it sometime.
Lovely – so easy to make and better tasting than the stuff you get in the W.I. stores. Thanks for sharing. In my opinion Trini food rules!
You are so right about that!
I tried this recipe and it smells and tastes like my mother in laws seasoning. She is from Trinadad. My husband gave it two thumbs up. (And trust me that is a hard thing to get from him, thanks!)
Thanks for stopping by and leaving your comments everyone! Don't forget to tell your friends about Caribbeanpot.com 🙂
I have just received my first sizzle recipe and it is exactly like mine and I intend to make and store the green seasoning for my future sunday meals as it will simplify everything.My daughter calls this dish Juicy Chicken and I will e-mail the data to her as she always calls before she starts it.Bravo for keeping our cuisine alive.
Cheers!
Hi Chris. I stumbled onto your site while searching for an authentic Guyanese or Trini curry shrimp recipe. A friend at work has a mom that cooks the most amazing curry shrimp roti or curry chicken roti. I practically beg for the stuff. Well, I just ate my third curry shrimp roti of the week, and I’m still craving more, but can’t get more until this fall (months of waiting!). I’ve cooked curry chicken before, but it just never tasted as good as hers. Now I know why. I’m so glad to have found the green seasoning secret. Can’t wait to try it!
P.S. I’m also super excited to try your stew chicken and stew beef recipes. Most of all, I’m really hoping you’ll post a delish recipe for oxtails! Thanks.
this is exartly what am talking about good good stuf bravo
Thanks for sharing your taughts i will sure try this one sound tempting
you are definatly a life savour, how long have I wanted this recipe, thx soooooooo much :))))))
Peter Thomas’s last blog post..Swiss chard with an inkling of salted cod and garlic.
what a good idea maltedaye I will definatly be using that one thx :))
<abbr>Peter Thomas’s last blog post..Swiss chard with an inkling of salted cod and garlic.</abbr>
My husband normally makes the blended seasonings for all my meat and vegetable dishes. Please don’t forget the Spanish thyme which is a must to give that special mh…. to the smell of the dish when seasoning is added and left to marinate.
One special secret that I give which my husband uses of which I will share with you Chris and the rest of the subscribers is when my husband is finished blending all the seasonings he pours the seasoning into any extra ice trays that we have around and place it in the freezer or the deep freeze whichever has space. Anytime we or I need seasoning when he is not around I just take out one or two blocks or more of the seasoning from the ice tray according to the amount of meat/vegetables and let it thaw out or pop it in the microwave for a couple seconds and wala no mess no fuss.
Thank you Chris for the updates god bless your website.
Hello Deborah,
I'd love to add Spanish Thyme and Pimento, but though we get just about everything as we would home, the stores just don't stock theses. Speaking about pimento, that's got to be the best pepper for adding flavour to a dish you could ever find. Re: basil.. it's one of those things I prefer fresh and only as a last minute topping on pasta sauces. Never really liked it any other way.
Thanks for taking the time to share your thoughts.
p.s. I'll be in TnT in September, so you know I'll be stocking up on pimento peppers.
<abbr>Chris De La Rosa’s last blog post..What do you know about Stephenie Meyer?</abbr>
Hi Chris
I am so happy to find your site I am a aspiring self made culinary artist. I put emphasis on self made because, being that I have so much time on my hands I'm disabled and a home-bound mom. I daily watch the Food Network Channel. I've become disenchanted with the show because for years they've only show cased not even a handful of Black Chefs. It's as if they stick a few of us in the program just to ward off the stigma of not playing fair. I do realize that it their party and I can't tell the D J WHAT SONG TO PLAY, but in all honesty the guest invited to the party eat all cultures of foods. I find it disheartening that what I as a viewer don't see my foods barely being represented.
And when it is they change the name our traditional and national SOUL FOOD is renamed COMFORT FOOD. I would like to think that no matter what culture food all food should be COMFORTING. And Lord forbid a Black person is put on Chopped Chef believe me now, he or she is the first one CHOPPED. I may sound bitter and I am because I give it the benefit of the doubt saying " maybe I'm looking at it wrong ,but after consecutively viewing the show and seeing us being cut first even in instances where the opponents food was clearly not a good. The judges give them a good review and raise their hopes and hit them with the COLD BLOODED CHOP. Well
deductive calculating tells me that it's not gonna change Lord forbid they give one of us $10,000 and we prosper to the point of prestige and recognition as they do. Food Network has every culture
based contest Indian, Moroccan , Greek,Spanish,Irish,Italian,French,Japanese,Chinese,and who ever else that's not Black orientated. They can roll all the footage they filmed from the beginning
to now and not one competition entailed Black Cultured Foods, whether African, American, Belize, Trinidad, Jamaica, you know why because the test is formatted for their contestants to win and if they include our Foods they couldn't COMPETE. This is no Stabb to the HOUSE BROTHERS AND SISTER WHO THEY USE TO COVER UP. GUEST YOU CAN CALL IT AFFIRMATIVE ACTION HUH.
Well these are my EYE'S and I'm calling it like I SEE IT. Ms Pd.
Dear Chris
I am from Trinidad and we do blend all our seasonings. Besides the ingredients mentioned above, we also use fresh chopped ginger, pimento peppers, basil,spanish thyme and french thyme. After it is blended we also place about six to eight whole cloves and a stick of cinnamon in the container. This makes the seasoning last longer and brings out a wonderful flavour in your meats.
Bye
Debbie
Hello Kathleen, happy to have you over at CaribbeanPot.com. Couple years back we were in St Lucia.. headed straight for the market in Castries. Had one of the best green coconuts there.. very refreshing.
Only regret, we didn’t get a chance to see the Pitons.
Another reason to visit again. Enjoy the Carnival 🙂
Chris De La Rosa’s last blog post..Wild Waterworks Hamilton Ontario.
Hi chris, I’m from the island of St.Lucia. I use green seasoning in all my cooking.
I should try this one day. The green colour is tempting.
Thanks for sending a personal email.
Cheers,
Pepy
Indonesia-Eats’s last blog post..Indonesia Eats on the Winnipeg Free Press and Indonesian Food Festival 2009
Hello everyone.. thanks for dropping by and leaving me your comments. Stay tuned for more exciting recipes.
Hi chris, The Recipe sounds amazing in Colombia with have some similar recipes….I love the ingredients!
<abbr>Erica’s last blog post..FRIED GREEN PLANTAIN WITH SHRIMP AND AVOCADO</abbr>
Hi I am very please with this recipe. Here in England you could hardly find the PROPER GREEN SEASONING. So I would now make my own. Thanks…
danielle’s last blog post..Sultry chicken wings as you’ve never had before.
This is great! Just thinking about the aroma and flavor of green seasoning takes me back to the time I spent living in Grenada and eating delicious food there. I must make some of the seasoning again; thanks for reminding me about it.
Lisa’s last blog post..Mini-Farmers’ Market, Breakfast on the Farm This Saturday
@Cynthia.
Great cause, amazing seasoning mix. To be honest, I’m a bit envious… I wish I could get the “real” ingredients as you so easily do in Barbados. In September I’ll be on the islands for my sister’s wedding… maybe I’ll do an updated post with authentic ingredients.
Hey Chris, of course! Green seasoning is what gives a lot of dishes that distinguished taste. I did a column on it and a blog post as well:http://www.tasteslikehome.org/2008/08/green-seasoning-donation-for-heart.html
Cynthia’s last blog post..Pot Bakes Anyone?
This is so interesting! We had no idea that this was a key ingredient. Thanks for sharing it!
The Duo Dishes’s last blog post..When Good Intentions Go Wrong
Dear Friend!
Greetings from Shizuoka, Japan!
As said before, as a Frenchman, I have a special love for the Caribbean Islands and their so-varied gastronomy!
I know that a lot of Carribean citizens live in canada and are slowly changing its culinary character. Such warm food in such a cold county. Mind you they play cricket in Canada, too! Yes, you heard me well: a Frenchman playing cricket in Japan, and right under Mount Fuji!
Caribbean and Creole Cuisine is one thing that is missed here!
Cheers,
Looking forward to coninue this conversation!
Cheers,
Robert-Gilles
Robert-Gilles Martineau’s last blog post..CHOCOLAT FIN’S CLASSIC CAKES (5): Fig Tile
Thanks for sharing your thoughts. Do let me know if you have any questions about this and other recipes posted.
Regards
Chris
Hi Chris,
So happy that I found your site! Your recipes are authentic and produce great results. You should be on Food Network.
Re: green seasoning, I found that Italian flat leaf parsley adds great flavor as well as curry leaf, if available.
THANK YOU and I look forward to the next recipe.
Warm Regards,
Kim
adding a half teaspoonful of salt keeps the seasoning in the refrigerator for a longer period
I do my seasoning the same as you,but never thought of freezing,great idea. Thanks
Hello Chris,
Let me first say, I love your site! I made this yesterday but a little different, thyme, garlic, rosemerry, hot pepper, scallion, salt, and olive oil.
Looks good..I’m eager to try it
momgateway’s last blog post..Sweet potato peppers and onion fritters
What a great site you have here! I love all of this stuff. It is so hard to find good Caribbean cookbooks and information even on the web. You rock and I look forward to following this and using some stuff for my culinary class I am teaching now. The kids will love learning about what you do! Chef E
<abbr>Chef E’s last blog post..Tom Yum 'Yum' Soup</abbr>
I have tried many of your recipes, thanking you making life easier, lol love it!!!
I have tried many of your recipes, thank you for making life easier, lol love it!!!
Great! I've been looking for this recipe for a while now. Though simple and yes there are a few online, non takes into consideration how difficult it is to find the shado beni in remote USA.
Nice storage tips.
I've been getting it in my local Shoprite, and Walmart. Not too uncommon in NE PA!
Hi, as for the shado beni (or chadon beni) it is called culantro in the US markets and I normally find it i Publix groceries 🙂
I find your recipies really easy and fun.