Green Seasoning is a sauce that is made by blending various herbs and aromatics. This blend is used the seasoning base for many dishes in Caribbean cuisine. It bears striking resemblance to epis of Haiti and sofrito from Latin American countries like Puerto Rico and Dominican Republic. The shared similarities tell a story of French and Spanish influence throughout the Caribbean by way of the Trans-Atlantic slave trade and colonialism.
In the culinary world chefs speak about the terroir that is responsible for giving certain ingredients their unique flavor characteristics. Terroir is a French term meaning land but it’s used in the culinary world to describe the environment and natural conditions that make certain ingredients and flavors unique to specific locations.
In that regard this combination of herbs is a true representation of the terroir of Paramin. Paramin is also considered the green seasoning capital of Trinidad and Tobago. Therefore by extension, green seasoning is literally the taste of Trinidad and Tobago.
Green Seasoning
Equipment
- 1 Food Processor or Blender
Ingredients
- 10 bundles shadon beni
- 3 bundles celery
- 4 bundles chive
- 1 head garlic approx 12 cloves
- 6 pimentos
- ⅔ cups white vinegar
Instructions
- Place ingredients and blend until desired consistency is achieved.
- Store in a glass jar in the refrigerator
Video
