Herbaceous, fresh and vibrant are the three words that come to mind whenever I talk about green seasoning.
Every cuisine has their own flavor profile. A series of ingredients and flavors that come together to describe that cuisine and set it apart. Caribbean cuisine is often characterized by bold spices and fresh herbs that bring a burst of flavor to each and every dish.
Green seasoning, usually a blend of fresh herbs, is one of the ways that we incorporate those cultural flavors into each dish while adding a host of nutritional benefits. Here's my recipe for a Vincentian Green Seasoning, and one that I like to keep on hand to add a taste of home to my dishes.
What is Green Seasoning?
Green seasoning varies from region to region and even household to household. We tend to use whatever aromatics and herbs that we have on hand. The main base for a Vincentian green seasoning comprises of parsley, chives, chadon beni, pimento peppers, cloves, garlic, thyme and onion. Some households like to add a touch of mustard, celery and even ginger for extra flavor.
All of these ingredients are added to a blender with either water. lime juice or vinegar and blended into a fragrant paste. This flavor booster is then used to season or marinate meats and fish, or added as a base to many recipes to build flavor.
How to create your own Green Seasoning at home
Now the point of a green seasoning is to give you a leg up on building flavor in the kitchen. There are no hard or fast rules (unless you are trying to replicate a specific region's flavor profile) just create a base that is herb-forward and complimented by fragrant aromatics.
You can make your own version of a green seasoning based on your favorite flavor profiles. Love garlic, make it more garlic forward. Enjoy the warm heat from ginger, amp up the amount of ginger that you add. The possibilities are endless. I personally enjoy a kiss of ginger in my green seasoning.
Honestly, there's no wrong or right way or even exact measurements for a green seasoning. If I had to give you an ideal formula for creating your own green seasoning at home, I'd say:
50% herbs + 25% aromatics + 15% acid/liquid + 10% spices and umami
Let's break it down:
50% herbs: This is the soul of your green seasoning, the part that gives it that bold, grassy, unmistakably Caribbean flavor. You’ll want to build this base with herbs like culantro (also known as chadon beni), thyme, parsley etc.
25% aromatics: This component brings heat, depth, and body to the blend. Think garlic, onions, scallions etc.
15% acid/liquid: This part brightens the mix and helps it stay preserved longer in the fridge. Lime or lemon juice adds a tangy freshness that cuts through the dense herbs. A splash of vinegar—apple cider or plain white—acts as a natural preservative.
10% spices and umami: This is where the magic happens. A scotch bonnet pepper (or wiri wiri or bird pepper) can bring fiery heat if you like things spicy, or seasoning peppers (like pimento peppers) to keep the flavor bold but mild. If you want to get creative, you can add a touch of umami with ingredients like ground cloves, ground cumin, turmeric, tamari, miso, or coconut aminos.
Use this formula to build your own personal signature green seasoning blend that you can use to set your culinary creations apart. I mean, imagine having a unique flavor profile that all of your friends and family look forward to and crave that only you can perfect...total kitchen boss move if you ask me.
And that is exactly what I champion inside the Sync & Savor Collective wellness community and my culinary workshops. You'll explore ways to build your confidence in the kitchen and empower you to nourish yourself to healthier cycles, naturally.
So tell me in the comments, what blend (s) will you come up with? If you had to describe your signature flavor profile, what would it taste like?
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Vincentian Green Seasoning
Average Rating:
⭐ / 5 ( ratings)
Prep Time: 20 min
Cook Time: 0 min
Total Time: 20 min
Servings: 0
Ingredients:
A generous handful of chadon beni (or cilantro), about 15–20 leaves roughly chopped
A handful of parsley, roughly chopped
2 stalks celery, leaves and tender stalks, chopped
Fresh chives (or green onions), about 10-12 blades cut into 2-inch pieces
¼ cup thick leaf thyme (or 6-8 sprigs of fine leaf thyme, leaves stripped)
6–8 pimento peppers (or 1 large bell pepper), seeded and chopped
6 garlic cloves, chopped
1-inch piece fresh ginger, peeled and chopped
⅓ cup white vinegar (or apple cider vinegar with the "mother")
⅓ cup water
1 tsp salt
Instructions:
1. Rough chop the herbs and veggies to help your blender or food processor.
2. Add all the herbs, peppers, garlic, and ginger to your blender. Pour in the vinegar, water, and add the salt.
3. Blend until smooth, stopping to scrape down the sides. Add more liquid as needed to get the consistency you like.
4. Taste and adjust for acidity. Pour into a glass jar and refrigerate for up to 2 weeks, or freeze in cubes or small jars for longer storage.
Nutrition Facts:
N/A
