Foodie Blogroll

Saturday, December 12, 2009

Green Seasoning

I picked up a bottle of Green Seasoning at my local natural foods store. I have never heard of it before, but the ingredients sounded good. Spanish thyme, French thyme, celery,chives, leeks, culantro, garlic, peppers etc...

When I got home I had to research it.
Green seasoning is a blend of fresh herbs used in West Indian cooking. The herb mixture varies slightly from island to island or by cook. It's like Dukkah, chai, za atar and other spice blend recipes, each family or area has tweaked it to their liking and has there own recipe.
The brand I got was Trinidad Country Style, and was bright green in color. I found some photos on line from and . Then I had to search for some recipes on how to use it.

I found one from Sweet Hands: Island Cooking From Trinidad And Tobago (Hippocrene Cookbook Library), by Ramin Ganeshram, (2006, Hippocrene Boooks)

Dad's Curried Chicken
East Indians account for nearly half the population of Trinidad and curry is a staple ingredient throughout the country. Religious food proscriptions against beef and pork among Trinidad East Indians of Hindu and Muslim descent make chicken the most widely consumed meat, so it's only natural that curried chicken is practically a national dish. This is my father's version.
Ingredients: 1 chicken, cut into 8 pieces, skin removed
juice of 1/2 lemon
2 tablespoons green seasoning
1 teaspoon salt
1 Scotch bonnet pepper, minced
2 cloves garlic, crushed
1/4 cup curry powder
2 tablespoons canola oil
1 medium-size onion, diced
1 cup chicken stock or water
Instructions: Place the chicken pieces in a bowl and mix with lemon juice. Drain, rinse the chicken with cold water, and rinse again. Remove the chicken from the bowl and pat dry with paper towels.
Place the chicken in another bowl with the green seasoning, salt, hot pepper, and garlic. Toss well to coat and place in the refrigerator for at least 30 minutes but ideally overnight.

Combine the curry powder with just enough water to form a thick paste. Heat the oil in a heavy-bottomed pot. Add the curry paste and onion. Cook, stirring constantly, for 1 to 2 minutes over medium-low heat. Do not allow the curry to scorch. Add the chicken pieces and stir well to coat. Add the stock, cover, and simmer for 30 to 40 minutes, or until the chicken is tender. Remove the lid and simmer for 5 minutes more over medium-high heat, until the sauce reduces by one-third. Serve with roti or white rice.

It was very good and I found I can use the green seasoning for several things, it's good on fish too. In Trinidad they marinate the meats hours or the day before. They will also make their own green seasoning in batches that will last them a week. I think I might try that next time. Here are a couple recipes I am going to work from.

Ingredients: all fresh
fine leaf thyme (French Thyme)
broad leaf thyme (Spanish thyme or Cuban oregano)
sweet basil
(and any other you may wish to add, but not garlic or onion, those can be added each time you season meat )


1) Wash herbs and cut up very small or blend in blender in vinegar ( don't add water)
2) Add salt and mix well, then place in a clean bottle and keep in the fridge
1 bundle of Culantro (about 1-2 cups) you can use cilantro if you can't find culantro
1 stalk of celery (include leaves if you have it)
1 head or garlic (about 11 cloves)
4 green onions (or leeks)
1 bunch of fresh thyme (about 3/4 cup)
1/4 cup of water
pinch of salt (optional)
2-3 shallots (optional)
2 pimento peppers (1 banana pepper )


  1. Interesting.. information on the spices

  2. This is such flavourful dish in light coating of curry sauce. Sounds great to me! But not easy to find this kind of seasoning over here. Guess have to wait till I get over to taste it... hehe... Have a great day! Cheers.

  3. I really enjoyed this post about Green seasoning and the traditions behind using this very flavorful seasoning. Also, I learned a few things about the culture of Trinidad which I did not know-Nice!

  4. It's amazing how many countries have a version of curried chicken. It's one of my favorites dishes no matter who makes it.

  5. oh this looks awesome, I need to learn some west Indian cooking, love your festive header

  6. Nostalgia - Thanks for visiting, I hope you enjoyed it.

    Kristy - It looks like you are going to have to get out your food processor if you want to try some green seasoning, lol! Or I'll have to make more when you visit!

    Velva - Thanks, I really enjoy finding out about different cultures and foods. I had to research all sorts of recipes when I wanted to make some chai spice mix for Christmas last year. The same went for Dukkah, all the recipes were different, so I just blended it the way I thought I'd like it! :)

    Devon - Yes, and I like all sorts of versions of curry chicken too. But, it doesn't always photograph well. It tastes better than it looks!

  7. Ooooh...I love chicken curry. Looks delicious here. In fact I love all curries. Curry makes my world go round. I ate curry today also....mmmm. I love it with rice.

  8. Me lovva da curry! I'm coming over to your house!

  9. I haven't tried Green Seasoning. The chicken sounds delicious!

  10. chicken curry always sounds tasty. and by looking at the pic it was delicious.
    to learn more about holy food and religious food visit


I would love to hear from you, please share your ideas, tips, stories or any questions or comments. Thanks for stopping by...