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Cookbooks

Green Seasoning

By Ramin Ganeshram
Photo of Ramin Ganeshram's green seasoning in a bowl with a spoon.
Photo by Joseph De Leo, Food Styling by Erika Joyce

Green seasoning is one of those herb mixtures that is unique to the Caribbean and differs slightly from island to island. It is used in a huge number of Trinidadian dishes. In Trinidad, it's distinguished by the use of a local herb called shado beni (culantro). Fresh shado beni can sometimes be found in West Indian markets, but if not, fresh cilantro is a good substitute.

Recipe information

  • Yield

    Makes 1 cup

Ingredients

3 Tbsp. chopped fresh chives
1 Tbsp. chopped fresh shado beni or cilantro leaves
2 Tbsp. chopped fresh thyme
1 Tbsp. chopped fresh oregano
1 Tbsp. chopped fresh parsley
4 cloves garlic

Preparation

  1. Step 1

    Process all the ingredients in a food processor until the mixture forms a thick paste. (Alternatively, process in a blender with 2 Tbsp. vinegar.)

    Step 2

    Use immediately, or store in a tightly sealed glass jar in the refrigerator for up to 1 week.

Cover of the cookbook featuring roti with shrimp curry on a weathered blue-painted wood table.
Reprinted with permission from Sweet Hands: Island Cooking from Trinidad & Tobago by Ramin Ganeshram, copyright (c) 2006. Published by Hippocrene Books. Buy the full book from Amazon or Bookshop.
TagsSauceCondimentTrinidadianCaribbeanChiveHerbs & SpicesThymeCilantroNut FreeGluten FreeDairy FreeVegetarianVeganRawEasyQuickNo-CookFood ProcessorBlenderCookbooks
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