Baron Green Seasoning

Product Information

Blender. My Ninja BL660 blender is a professional grade for a moderate price and that’s what I used to blend this.

Caribbean green seasoning | Baron Green Seasoning | Windrush Bay

Chop the onions, garlic, celery and pimento peppers (seasoning pepper) and add to chive, big leaf thyme, chadon beni and spanish thyme. Place in a glass jar with a tight-fitting lid and store in the refrigerator. Will keep for 1 to 2 weeks. What is Big Leaf Thyme... Spanish Thyme is what we call Cuban Oregano...it does get confusing, eh? And, is small leaf thymethe Mediterranean kind? From our favourite stews to the wonderful exotic curries, green seasoning lays the foundation to that signature Trini-Caribbean taste. When meats are marinated with this mixture of fresh aromatic herbs the results are amazing. The green herbs permeates down to the bones of the meats when it is properly marinated and only then, you can really attempt to make any of the other Trini -Caribbean dishes with success.

Want to know the secret to delicious Caribbean food? It’s in the marinade! Trinidad green seasoning is a staple meat marinade in Caribbean dishes. Use it to season your meats, scrambled eggs, tofu and more. What is green seasoning? Blend until smooth. Strain the green seasoning mixture and collect the liquid below. The liquid will be reused to blend the other batches of ingredients. Place all ingredients in a blender or food processor and puree. You may need to add a tiny amount of water if using a blender. It is such a versatile marinade. That’s why I am sharing this with you because your kitchen needs this green goodness. Hope it makes life easier for you just as it makes life easier for me. How to Make Green Seasoning

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You are here: Home / Articles / Green Seasoning: A Special Caribbean Ingredient Green Seasoning: A Special Caribbean Ingredient brands, products in thousands of categories from hundreds of retailers to give you reliable purchasing advice.When all the ingredients have been blended pour everything, liquid also, into a bowl and add salt to taste. Store in containers and refrigerate. Today's recipe, is Green Seasoning which, to me, is the real secret behind our Trini cooking. The ingredients can be found throughout the Caribbean and so this flavouring is also a favourite throughout the Caribbean. When we're making green seasoning here in Trinidad and Tobago, everyone has their own way of making it. The ratios of some of the ingredients may differ but no matter how it's made one thing remains the same, it's green and it's delicious. In fact I knew of a guy that loved green seasoning so much that he used to eat it between two slices of bread. Yes! It could be that delicious sometimes to some people. Green Seasoning: The Signature For a Trini-Caribbean Dish Place the green seasoning in a jar with a tight-fitting lid and keep in the fridge to save for up to two weeks.

Baron Caribbean Green Seasoning (3 Pack, Total of 16.5oz) Baron Caribbean Green Seasoning (3 Pack, Total of 16.5oz)

Cover in a bowl with plastic wrap and marinate in the fridge for up to 24 hours or grill immediately. Hi Krystal Thanks for the recipe!! Just one thought culantro is Mexican coriander. It is the plant cousin of cilantro or coriander. They are completely different in shape and there’s a difference in flavor too, but you can substitute with cilantro if you cannot obtain culantro Note: Add handfuls of the ingredients at a time and make sure the blender's cover is tightly secured. The ingredients will have to be blended in batches! You may add the hot pepper at this step if desired. Simple wasn't it? The green seasoning lasts a long time if it is refrigerated. I personally prefer this type of fresh seasoning than the store bought kind that's riddled with MSG and other preservatives. I hope you enjoy making this green seasoning recipe as much as I do. Bye! You are here: Home / Recipe / Authentic Trinidad Green Seasoning Recipe Authentic Trinidad Green Seasoning RecipeOnion, garlic, thyme, bell pepper, salt, and vinegar are among the core ingredients often found in green seasoning. Individual islands, though, combine different herbs and spices in varying amounts to produce wide varieties. You can see this, to a certain extent, in the photo above. The pea-green very fine blend of the Chief Brand on the left is from Trinidad. It includes papaya, scotch bonnet pepper, and corn starch ingredients not found in the darker green Baron bottle from Saint Lucia on the right. You can also see that the Baron brand is chunkier, with bits of parsley, celery, and onion plainly visible. I particularly like this recipe, and all of Chris’s recipes for that matter. He does a great job of suggesting replacements for unique island ingredients not easily found outside of the Caribbean. It’s a great resource for West Indians in exile, or anyone keen on bringing Caribbean flavors to wherever they call home.