Tropical Sun Green Seasoning – The green seasoning paste of Jamaican cuisine
Green Seasoning is a fresh, aromatic herb paste that is used daily in many Caribbean households. It plays a particularly important role in Jamaican cuisine when it comes to intensely seasoning meat, fish, or vegetables and bringing typical island flavors to dishes. Similar to Jerk Seasonings, Green Seasoning is also primarily based on fresh ingredients and is usually puréed or finely blended.
In Jamaica, Green Seasoning is often used as a base for marinades, stews, and grilled dishes. Many families have their own recipe, passed down from generation to generation. The mixture provides a strong flavor and brings the typical freshness of Caribbean cuisine directly to the plate.
Green Seasoning – typical ingredients
The base of Green Seasoning always consists of spring onions (Escallion), garlic, and onions.
Recipes vary slightly depending on the region and personal taste. Some variations are very herbal and fresh, others are spicier and more aromatic. It is precisely this diversity that makes Green Seasoning so special. The mixture combines intense herbal aromas with the typical warmth and spice of the Caribbean.
Tropical Sun Green Seasoning – Product of Jamaica
Tropical Sun Green Seasoning is made in Jamaica and brings the authentic taste of Jamaican cuisine to every meal. The seasoning paste contains typical Jamaican herbs such as aromatic spring onions (Escallion). Escallion, in particular, is one of the most important ingredients in many Jamaican dishes and provides the unmistakable taste of the island. Tropical Sun Green Seasoning is ideal for marinating meat or fish and goes perfectly with traditional recipes as well as modern Caribbean dishes. Especially in combination with Jerk Seasoning, an intense aroma is created that is typical of authentic Jamaican food.
Green Seasoning in Caribbean Cuisine
Green Seasoning is also widespread outside of Jamaica. In Trinidad and Tobago, the seasoning paste is part of almost every savory dish and is often prepared a little greener and more herbal. In Guyana, similar mixtures are found, often seasoned with Wiri Wiri Peppers.
On Barbados or in Grenada, there are also variations that sometimes use other herbs or local peppers. The names and recipes differ slightly, but the idea remains the same: to combine fresh herbs and spices into an aromatic base.