Aromatic bases & spice pastes
green seasoning
green seasoning · A vibrant, uncooked aromatic paste of fresh herbs and aromatics that forms the flavour base for an enormous range of Caribbean dishes. It is the foundational seasoning layer — not a finishing sauce — and is incorporated early in cooking so the herbs can perfume and season the dish from within. It is roughly analogous to the mirepoix of French cooking or the sofrito of Spanish-language cuisines, but with a distinctly herbal, acidic, and herbaceous character defined by cilantro, chives, scallion, thyme, and lime.
The formula
3 parts fresh herbs : 1 part aromatics (by weight) : 0.2 part lime juice : 0.2 part oil (by volume)
The master ratio is 3 parts herbs : 1 part aromatics (by weight). Lime juice and oil are each ~20 % of herb weight. When scaling, maintain these proportions and adjust seasoning at the end — the paste will concentrate as it cooks into a dish.
Identity
- Must begin with live herbs — cilantro, chives, scallion, thyme — never dried or cooked before blending
- Must include an acid (lime or lemon juice) to brighten and partially preserve the colour
- Must include a fat (oil) to emulsify the herbs into a cohesive paste and carry fat‑soluble aromatics
- Must be blended to a rough, not smooth, paste — texture is intentional, not a flaw
- Must smell bright, grassy, and acidic the moment it is made — any dull or fermented note means it is past its prime
Ingredients
| Aromatics | yellow onion, roughly chopped | Provides the sweet, savory backbone. White onion may be substituted but yellow is preferred. |
| Aromatics | garlic cloves | 3–5 cloves per 300 g herbs. Fresh is non‑negotiable; pre‑minced lacks the necessary pungency. |
| Aromatics | scallions (green onions), roughly chopped | Use both white and green parts for a milder onion character and herbal green notes. |
| Base | fresh cilantro (coriander leaves and tender stems) | The defining herb. Use leaves and the top 5 cm of tender stems only — discard woody lower stems. |
| Base | fresh thyme sprigs | 2–3 sprigs per 300 g herbs. Strip leaves; discard woody stems. Lemon thyme is an excellent substitute. |
| Acid | fresh lime juice | Brightens colour, sharpens flavour, and acts as a mild preservative. Lemon juice is the only acceptable substitute. |
| Fat | vegetable oil | Any neutral oil — sunflower, canola, or light olive oil. The fat emulsifies the paste and prevents rapid oxidation. |
| Seasoning | kosher salt | Add sparingly at the blending stage; more will be added when the seasoning is used in a dish. |
Method
- 1Combine all ingredients in a blender or food processor.Blending all components together ensures the acid, fat, and salt form an emulsifying system from the start, distributing them evenly throughout the paste.
- 2Pulse 8–12 times until a rough, textured paste forms — not a smooth purée.A rough paste retains pockets of fresh herb flavour and visible herb flecks that break down during cooking, releasing flavour progressively. Over‑blending produces a smooth, muted paste that loses vibrancy.
- 3Scrape down the sides and pulse 2–3 more times if needed. Taste and adjust salt and lime juice.Adjusting at this stage sets the seasoning's flavour foundation; additional seasoning will happen when the paste is cooked into a dish.
- 4Transfer to a clean jar, press a thin layer of oil on the surface, seal, and refrigerate.A thin oil cap excludes air, dramatically slowing oxidation and extending usable shelf life.
Techniques that matter
Rough‑blend technique
Pulsing rather than continuous blending preserves herb cell structure and prevents motor‑generated heat, which would cook the herbs and dull the bright green colour.
Oil‑capping for preservation
Sealing the surface with a thin film of oil creates a barrier against oxidation and microbial contamination, extending shelf life by days.
Acid‑brightening
Lime juice lowers pH, partially inactivating polyphenol oxidase enzymes that cause browning, buying time before the paste is used.
Variations & derivatives
Cilantro‑only green seasoningPanama, parts of Colombia
Uses only cilantro with garlic, lime, and oil. More focused, less complex. Called ‘adobo verde’ or ‘recaudo verde.’
Thyme‑forward green seasoningTrinidad and Tobago (rural)
Increases thyme to 5–6 sprigs and reduces cilantro, producing a more savoury, earthy paste suited to meat‑based dishes like stewed chicken.
Scotch bonnet green seasoningTrinidad, Jamaica
Adds ½–1 seeded Scotch bonnet pepper per batch for heat. The pepper is blended raw with the herbs, distributing capsaicin throughout.
Recaudo verde (Colombian)Colombia (Atlantic coast)
Often includes culantro (recao), a stronger cousin of cilantro, along with onion, garlic, cumin, and sometimes green mango for extra acid.
Used in these dishes
Substitutions
- fresh cilantro → flat‑leaf parsley + fresh oregano — A workable but imperfect substitute. Parsley lacks cilantro’s distinctive citrus‑soap character; the combination is adequate for dishes where cilantro is not the defining note.changes result
- lime juice → lemon juice — Nearly equivalent acidity and brightness. Lemon has a slightly higher citric‑acid content and a different volatile profile, but it functions identically in the paste.
- vegetable oil → olive oil — Can be used; olive oil adds a distinct grassy, peppery note that may or may not be desirable. Light olive oil is the closest in neutrality.
Troubleshooting
Paste turns brown within 1–2 days despite refrigeration
Insufficient oil cap or excessive headspace in the jar allowing air contact with the surface → Add a 5 mm layer of fresh oil on top, press out all air bubbles, and use a smaller jar to minimise headspace.
Paste tastes cooked or muted — lacks fresh herb brightness
Over‑blending generated heat, or herbs were blended after being stored rather than fresh → Use brief pulses only, keep herbs cold before blending, and process in small batches if needed.
Paste separates into watery liquid and herb solids
Oil and water components were not properly emulsified; too much watery herb liquid was present → Add an extra tablespoon of oil and blend briefly again. Drain excess liquid before storing, or use less watery herb components.
Paste is too acidic or sharp
Lime juice proportion exceeds 20 % of herb weight, or acid was added too early before blending → Next batch: measure lime juice precisely. Dilute current paste with a small amount of additional blended herbs and oil to soften the acid.