Authentic Jamaican Green Seasoning
Servings 2 cups
A vibrant, herb‑packed Caribbean seasoning blend used to marinate chicken, seafood, pork, and vegetables. Fresh, aromatic, and essential for authentic Jamaican flavor.
Cost $5-$7
Equipment
- Blender or food processor
- Cutting board + knife
- Glass jar or airtight container
Ingredients
- 1 bunch fresh thyme
- 1 bunch scallions green onions
- 1 medium yellow onion chopped
- 1 Scotch bonnet pepper seeds removed for less heat
- 6 cloves garlic
- 1 tablespoon fresh ginger chopped
- ½ green bell pepper traditional addition
- 1 stalk celery
- ¼ cup fresh parsley leaves + stems
- ¼ cup fresh cilantro
- 6 8 pimento seeds or 1 teaspoon ground allspice
- 1 teaspoon black pepper
- 1 teaspoon salt
- Juice of 2 limes
- 2 tablespoons vegetable oil
- 2 4 tablespoons water only if needed to blend
Instructions
- Add thyme, scallions, onion, Scotch bonnet, garlic, ginger, bell pepper, celery, parsley, and cilantro/culantro to a blender or food processor.
- Add pimento, black pepper, and salt.
- Pour in lime juice and vegetable oil.
- Blend until a thick, smooth paste forms. Add small splashes of water only if needed.
- Taste and adjust salt or lime.
- Store in a glass jar in the refrigerator for up to 1 week, or freeze in ice cube trays for long‑term use.
Notes
- Pimento is non‑negotiable — this is the heart of Jamaican flavor.
- Culantro (shadow beni) is more traditional than cilantro — use it if you can find it.
- Vegetable oil is authentic; olive oil is a modern twist.
- Celery + bell pepper are classic Jamaican additions that deepen the flavor.
- Heat level: Scotch bonnet is essential — use half if you want less heat.
- Storage: Freeze in cubes so you can grab a tablespoon at a time for seasoning meat.
- Use it for: jerk chicken, curry chicken, stew chicken, oxtail, fish, pork, soups, and rice dishes.