Green Seasoning
Green Seasoning is a vibrant, herb-based marinade and flavor base central to Caribbean cuisine, particularly in Trinidad and Tobago. It's typically made by blending fresh herbs like culantro (chadon beni), cilantro, scallions, garlic, and hot peppers, often with a touch of vinegar or citrus. This aromatic paste is used to marinate meats, fish, and vegetables, or stirred into stews and rice dishes.
🍽️ Nutrition at a glance
As a marinade, it is very low in calories, carbs, fat, and protein, contributing primarily flavor and micronutrients. Its key nutritional value comes from the concentrated antioxidants, vitamins (like A and C), and phytochemicals found in the fresh herbs and garlic.
Nutrition breakdown
| Calories | 15 kcal |
| Protein | 0.5 g |
| Carbs | 1.5 g |
| Fat | 0.8 g |
| Fiber | 0.5 g |
| Sugar | 0.3 g |
| Sodium | 200 mg |
| Vitamin C | 8 mg |
| Vitamin A | 120 mcg RAE |
| Vitamin K | 25 mcg |
| Folate | 10 mcg |
| Potassium | 45 mg |
| Iron | 0.3 mg |
| Calcium | 8 mg |
| Manganese | 0.1 mg |
Per 1 tablespoon (15 g) · estimated, varies by recipe
💡 What's interesting
Green Seasoning is culturally significant as a foundational 'green magic' that defines the flavor profile of many Caribbean dishes, acting as a unifying ingredient across different islands. Nutritionally, it's a powerful way to boost the antioxidant and anti-inflammatory properties of a meal without adding significant calories.
