Paramin Green Seasoning

Preparation info

  • Difficulty


  • Makes

    1 cup

Appears in

Sweet Hands: Island Cooking from Trinidad and Tobago

Sweet Hands

By Ramin Ganeshram

Published 2018

  • About

The area of Paramin, perched breathtakingly high atop the mountains of Trinidad’s Northern Range, is the herb basket of the country. The steeply sloped hillsides and cool mountain air make the region ideal for growing herbs like shado beni, chives, thyme, and parsley. The Creole-descent farmers who cultivate these plants are the go-to guys for every Trinidadian cook, since their herbs are an absolute necessity for the local pantry. The addition of shallots, onions, and vinegar, and the omission of oregano, makes this blend a bit different from standard green seasoning although you can substitute one for the other where a recipe calls for green seasoning.


  • 4 large shallots, peeled and coarsely chopped
  • 1 cup finely chopped fresh chives
  • ¼ cup finely chopped fresh thyme
  • ¼ cup stemmed and chopped flat leaf parsley
  • 2 tablespoons finely chopped shado beni or cilantro leaves
  • 1 medium onion, peeled and coarsely chopped
  • 4 cloves garlic
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon coarse salt
  • 2 tablespoons white vinegar


  1. Place all the ingredients in the bowl of a food processor or blender and puree, adding additional vinegar as needed to achieve a smooth, somewhat liquid paste.
  2. Store in a sealed container in the refrigerator for up to 1 week.