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GREEN SEASONING (DRY)

Hello everyone, today we will show you a video on how to make Green Seasoning the non liquid version (Dry)

I decided to post this video as I have some videos I have already done (Stewed Chicken, Curry Shrimp, Curry Duck, etc.) which uses this and I know I will be asked about it.

Many Trinidadian dishes tastes a lot different even if it is made in another part of the world. One of the main reasons for this is the amount of green seasoning we use. Tell a Trini you 'seasoned' his curry chicken with only salt and black pepper and he will likely toss it at you. Luckily for us green herbs are readily available here in Trinidad.

What we are going to make today is a sort of "Go-To" default seasoning I use for meats, Fish, etc. In future videos I will refer to "Green Seasoning" and put an ingredient amount in tablespoons (tbsp), when I do that this would be the green seasoning I am refering to.

We have pimento perrpers here in Trinidad which is a sort of flavouring pepper which is not spicy at all, if you don't have these you can use any flavouring pepper. I use 1/2 scotch bonnet pepper in mine (I like it spicy), what this does is allows you to add some pepper to the meal you are preparing without actually adding it directly when cooking (you can adjust this amount as you like. You will also see Shaddon Beni whcih is also called by many other names (Culantro, Bandania, Cilantro, etc.).

Some people also add Chive or Celery to their green seasoning which you can do as well, but for my go-to seasoning I just use this simple combination.

Lastly if you don't have a mini-chopper you can just cut it up by hand with a knife. So lets get started.

Ingredients

1 bundle of shaddon beni (about 10 leaves)
1 pimento pepper
1/2 hot pepper (I used scotch bonnet)
2 cloves garlic