If you want to taste the Caribbean on your plate, there's no way around Green Seasoning ! This traditional seasoning paste is the heart of many Jamaican and Caribbean dishes. Fresh herbs, aromatic spices, and a generous dose of Caribbean flavor – once you've tried it, you'll never cook without it again!
Whether as a marinade for meat and fish, as a base for soups, or as a flavor boost for vegetables – green seasoning is a true all-rounder in the kitchen. So grab your ingredients and let's get started!
Fresh herbs & vegetables 1/4 bunch of coriander 1/2 bunch of parsley 1/2 bunch of chives 3–4 sprigs of thyme (fresh) 3 spring onions 1 thumb-sized piece of ginger 2 stalks of celery 1 small green bell pepper (red ones would also be possible) 1-2 Scotch Bonnet chilies (alternatively: Habanero or chilies from the supermarket) 6 cloves of garlic 1 onion
Ingredients to increase shelf life approx. 70 ml olive oil approx. 100 ml lime juice approx. 20 ml vinegar 1 tbsp salt
Containers for storage Sterile glasses Ice cube tray
preparation Sterilize clean containers (e.g., jam jars or canning jars) in the oven at approximately 110 degrees Celsius for at least 15 minutes. Let cool.
Place all ingredients, along with half the oil and lime juice, in a blender and blend until smooth. Add only enough of the remaining liquid to achieve a paste-like consistency. Reserve a small amount of the oil.
Now you can transfer your spice paste into sterilized jars. Finally, add a thin layer of oil on top of the spice paste; this provides additional protection and extends its shelf life.
FAQ about the Green Seasoning recipe 1. Can I do green seasoning without a Scotch Bonnet? Yes! If you prefer it milder, simply leave out the Scotch Bonnet or replace it with a milder chili pepper.
2. How long does green seasoning keep in the refrigerator? About 1–2 weeks. If you want to make it last longer, you can freeze it in ice cube trays. That way you'll always have the perfect amount of green seasoning on hand.
3. Can I use dried herbs instead of fresh ones? Fresh herbs give the best flavor, but in emergencies you can also use dried ones – however, it won't be quite as intense.
4. What is green seasoning best suited for? It's perfect as a seasoning paste for meat, fish, seafood, tofu, and vegetables. Simply add 1 tablespoon to your food like any other seasoning. You can also add it to your jerk marinade. It gives soups and stews an aromatic upgrade!
5. How can I freeze green seasoning? It's best to portion the cubes into ice cube trays and then put the frozen cubes in a bag. That way you can always take out small amounts!
6. Can I customize the recipe? Absolutely! If you don't like coriander, for example, replace it with more parsley or basil.
7. Is green seasoning the same as jerk marinade? No, green seasoning is a general seasoning paste, while jerk marinade contains significantly more Scotch bonnet chili, thyme, and other ingredients to achieve the typical jerk flavor. You can find suitable jerk seasoning blends here: Jerk Products
8. Can I eat green seasoning raw? Yes! It also tastes great raw as a dip or spread for sandwiches and wraps. However, the amount of salt should be adjusted, as this recipe is intended as a seasoning paste.
9. Do I need to use a food processor? No, you can also finely chop the ingredients and crush them in a mortar – but that takes longer.
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