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Caribbean Green Seasoning (Trinidad Edition)

Caribbean Green Seasoning Recipe

What y’all know about that Caribbean Green Seasoning? If you’ve never tried it, then you are truly missing out on something special. It’s a unique blend of fresh herbs that gives Caribbean cuisine that extra layer of flavor. That je ne sais quoi. Different Caribbean countries have their own similar, yet unique recipes. I learned how to make the seasoning from a Trini. So this is Trinidad Green Seasoning. 

How To Make Trinidad Green Seasoning

I wasn’t taught using measurements, just ingredients. So I’m going to try and guestimate measurements for you guys. Y’all can alter to taste. Sometimes I leave ingredients out or substitute if I don’t have it on hand. For instance, the recipe calls for shado beni or culantro. I subbed with cilantro since I didn’t have any culantro on hand. Cilantro is very similar in flavor to culantro, but not as strong. So you have to use a little more. I don’t add salt to my blend as I prefer to use other seasonings that have salt, or salt alone. I also removed the seeds from the pimento peppers to control the heat. Leaave them in if you like a little burn lol.

Green Seasoning is such a versatile blend. You can use it on practically anything. On fish, meat and other proteins. In stews, soups, beans, rice, dressings. Errrrthang. One more thing- Nope, I’m not Caribbean. My family is from Down South. I just enjoy, and cook all different types of cuisines. If I like something enough, bets believe I learn how to make it myself. Anyways, make sure you save this Green Seasoning recipe as I’ll be referring to it in some future recipes. I plan to always have a batch on hand now that I’ve been reminded of how amazing this seasoning is!

Caribbean Green Seasoning Recipe
5 from 3 votes

Caribbean Green Seasoning

A unique blend of fresh herbs that gives Caribbean cuisine that extra layer of flavor. That je ne sais quoi.
Author: Erica
Prep Time15 minutes
Cook Time0 minutes
Category: Seasoning
Cuisine: Caribbean
Diet: Gluten Free, Vegan, Vegetarian
Servings: 12


  • 1 bunch shado beni/culantro (or cilantro)
  • 1-2 stalks celery (leaves included)
  • 4-5 scallions
  • 10-12 garlic cloves
  • 1 bunch thyme
  • 2 pimento peppers (seeded)
  • 1/4 cup water (added gradually)


  • Food processor or Blender


  • Peel the garlic and seed the pimento peppers. Thoroughly wash and drain all of the ingredients.
  • Roughly chop the culantro/cilantro and thyme, and cut the celery and scallions into quarters. 
  • Place all of the ingredients into the food processor/ blender with a splash of water and process/blend. Add the rest of the water gradually until you get the consistency you want- more water for a thinner blend, less for a chunkier mix. 


To store, put however much you can use up in a couple of weeks in a mason jar in the fridge. Scoop the rest into an ice cube tray and freeze until solid. Store the cubes in a ziploc bag until ready to use. To defrost, take out a cube and place in a mason jar/small container in the fridge the night before needed. 
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5 from 3 votes (3 ratings without comment)

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