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.
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