Trinidadian Green Seasoning

This blend of fresh herbs and aromatics is certainly spicy, but well-balanced by cooling celery and cilantro. Be sure to wear gloves while seeding and removing the ribs from the Scotch bonnet peppers, as their capsaicin sticks to the skin and can sting. Try this spicy seasoning in chef Kwame Onwuachi's Spicy Cumin-Braised Pork.

Trinidadian Green Seasoning
Photo: Greg DuPree
Total Time:
10 mins
Makes 1 1/2 cups


  • 1 1/2 cups loosely packed fresh cilantro leaves and tender stems

  • 3/4 cup chopped yellow onion

  • 1/2 cup chopped celery

  • 1/2 cup chopped Scotch bonnet chiles, seeds and ribs removed

  • 1/2 cup canola oil

  • 2 tablespoons plus 2 teaspoons fresh thyme leaves

  • 2 tablespoons grated peeled fresh ginger

  • 1 1/2 tablespoons grated garlic


  1. Place all ingredients in a blender. Process on low speed, gradually increasing to high speed, until very smooth, about 1 minute and 30 seconds.

Make Ahead

Seasoning mixture may be stored in an airtight container in refrigerator up to 2 weeks.

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