Paramin Green Seasoning Recipes
PARAMIN GREEN SEASONING
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. Paramin is an area high in Trinidad's Northern range mountains that is famous for growing herbs. A bottle of this fresh herb blend is found in every Trinidadian home and batches are replenished on a regularly since it is used on almost a daily basis. I have scaled this recipe down but it doesn't require exact measurements and can easily be doubled , tripled whatever.
Provided by WizzyTheStick
Categories Caribbean
Time 10m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Seed the peppers if using.
- Place all the ingrdeients in a food processor or blender and puree.
- Add a small amount of water if needed. Store in a sealed glass jar in the refrigerator for up to one week.
Nutrition Facts : Calories 492.1, Fat 11.7, SaturatedFat 2.3, Sodium 49.8, Carbohydrate 71.7, Fiber 40.1, Sugar 29.7, Protein 52.7
BAJAN GREEN SEASONING
a secret ingredient in most caribbean kitches, this is good for anything from brushing on chicken or adding to stews and soups. It calls for one week to mature but i am sure 4 or 5 days will be enough as well. Keeps for 6 months in the fridge.
Provided by MarraMamba
Categories Caribbean
Time 11m
Yield 1 jar
Number Of Ingredients 13
Steps:
- In a food processor, blitz the onion, spring onions, garlic and chili to a coarse paste.
- Add the herbs and vinegar and lime juice and blitz again. Stir in the remaining ingredients.
- Cover and store in the fridge for a week before using to let the flavours mature. It will keep in the refrigerator for six months.
Nutrition Facts : Calories 126.7, Fat 1, SaturatedFat 0.2, Sodium 7000.5, Carbohydrate 31.4, Fiber 7.5, Sugar 9.8, Protein 4.5
TRINIDAD GREEN SEASONING
Entered for safe-keeping for ZWT5. From Sweet Hands: Island Cooking From Trinidad And Tobago. Green seasoning is used in many Caribbean dishes, and the recipe varies by country. Trinidad's uses shado beni (Mexican cilantro), a local herb very much like cilantro. Fresh shado beni can sometimes be found in West Indian markets but, if not, fresh cilantro is a good substitution.
Provided by KateL
Categories Vegetable
Time 10m
Yield 1 cup
Number Of Ingredients 6
Steps:
- Process all the ingredients in a food processor, until the mixture forms a thick paste.
- Alternatively, process in a blender with 2 tablespoons of water.
- Use immediately, or store in a tightly sealed glass jar in the refrigerator for up to 1 week.
Nutrition Facts : Calories 29.9, Fat 0.3, SaturatedFat 0.1, Sodium 5, Carbohydrate 6.4, Fiber 1.7, Sugar 0.4, Protein 1.6
TRINIDAD GREEN SEASONING
This is a seasoning made from fresh herbs & vegetables. It is used to coat and soak into all meats--found in all homes throughout the Caribbean. It varies slightly from island to island. Can be kept in the fridge for up to 2 weeks ( if it lasts that long).
Provided by jenny butt
Categories < 30 Mins
Time 20m
Yield 1 2 cup jar, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Peel and rough cut onion.
- Peel and rough cut spring onions , including green tops.
- Peel garlic.
- Rough cut chives, coriander, and parsley,
- Rough cut thyme if soft stemmed -- if hard, woody stemmed, take all leaves off, throw out stems.
- Put all ingredients into a food processor/blender; puree.
- Mixture should be fairly thick consistency. Add slightly more vinegar if needed.
- Pour into sterilised glass jar and refrigerate.
- use on meats to season -- leave for minimum of 2 hours, overnight better.
Nutrition Facts : Calories 44.7, Fat 0.1, Sodium 171.5, Carbohydrate 8.7, Fiber 0.6, Sugar 3.4, Protein 0.6
TRINIDADIAN GREEN SEASONING RECIPE
Green seasoning is one of those herb mixtures that is unique to the Caribbean and differs slightly from island to island.
Provided by Ramin Ganeshram
Yield Makes 1 cup
Number Of Ingredients 6
Steps:
- Process all the ingredients in a food processor until the mixture forms a thick paste. (Alternatively, process in a blender with 2 Tbsp. vinegar.)
- Use immediately, or store in a tightly sealed glass jar in the refrigerator for up to 1 week.
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