Learn about the bold flavors of the Caribbean with this easy Green Seasoning (aka Haitian Epis), your go-to all-purpose green seasoning for marinating, cooking, and adding instant flavor to any dish and not just Haitian Food!
Table of Contents
Jump to:
- The Haitian Green Seasoning
- Just a Spoonful
- An Essential Staple: Flavors of Epis
- Super Convenient
- Haitian Epis Seasoning Explained
- Connection to Africa: Epis' Origin and History
- The Latin American Bond
- Ingredients with Steps
- Culinary Glossary
- Instructions with Pictures
- Substitutions
- Traditional Variations
- Equipment
- The Munsh Pilon
- Food Processor vs Pilon
- Storage and Reheating
- Cooking Tips
- Frequently Asked Questions
- Haitian Recipes
- Sauce Recipes
- 📖 Recipe
- Subscribe to the YouTube Channel
- Have a Comment or Question?
The Haitian Green Seasoning
Let’s talk about Green Seasoning, also famously known in Haitian kitchens as Epis (and no, it’s not something you catch in flu season (you get it? "Epi" in Epidemic. Bad joke? Sigh Ok)—though it will knock your taste buds out in the best way possible).
Think of it as the Caribbean cousin to sofrito—except this all-purpose green seasoning packs a herby punch with a kiss of heat, thanks to the optional scotch bonnet pepper. Growing up, no dish left my family’s kitchen without a generous spoonful of Epis added first. It’s the secret weapon behind our rice dishes, stews, and marinades.
I’ve tweaked my version for novice home cooks, so you can make a batch in 15 minutes flat, stash it in the fridge, and instantly have a flavor bomb ready to go whenever you need it.
Shout out to other Haitian Bloggers. Check these out:
Just a Spoonful
If you’ve ever wondered how Haitian cuisine gets its signature depth and bold flavors, look no further than Haitian Epis—a vibrant, multipurpose seasoning blend of fresh ingredients that’s the backbone of so many Haitian dishes. You might recognize it by another name: Caribbean green seasoning or Haitian seasoning base.
No matter what you call it, one spoonful of this flavorful mix instantly transforms any dish into a well-rounded world of flavors. But before we dive into how to make a big batch, let me explain why I decided to bring this classic recipe to my kitchen and why it’s an absolute must-have for daily cooking.
An Essential Staple: Flavors of Epis
First, I’ll be honest—I can’t imagine my kitchen without Epis. It’s the perfect blend of fresh, natural herbs, spicy peppers, aromatics, and oils that simplifies my cooking routine while adding that signature Haitian touch. Think of it as a one-stop shop for seasoning!
I use it in practically everything: soups, rice, pasta, meat dishes like chicken, fish, or pork, and even as a quick salad dressing base. Three of the most popular Haitian recipes where Epis really shines are Griot (crispy fried pork), Soup Joumou (Haitian pumpkin soup), and Diri ak Djon Djon (black mushroom rice).
Each dish carries the vibrant flavors of this versatile seasoning blend, thanks to the combination of green bell peppers, red bell peppers, green onions, fresh herbs, olive oil, and often a little scotch bonnet pepper or habanero pepper for that nice spicy kick.
My goal is to bring Haitian cooking to you by showing you how to make epis easily so that you can add a piece of our gem to your home cooking.
Super Convenient
Another reason I swear by this Haitian Epis recipe is its convenience. I always make a big batch and store it in an airtight container or portion it out using ice cube trays. It keeps beautifully in the fridge for a couple of weeks and even longer if frozen.
Having it on hand means I’m never scrambling to chop herbs and aromatics at the last minute—it’s all ready to go. Just one cube or spoonful adds a complex flavor to a wide range of dishes, saving both time and effort while preserving those delicious Haitian flavors.
Haitian Epis Seasoning Explained
So, what exactly is Epis? In its most basic form, it’s a smooth, greenish paste made from a blend of herbs, fresh ingredients, and aromatics: green bell peppers, red onion, garlic, green onions, thyme, parsley, spicy peppers like scotch bonnet or habanero, a splash of apple cider vinegar or white vinegar, olive oil, a squeeze of lime juice or lemon juice, and sometimes a crushed chicken bouillon cube for added umami.
Blended together in a food processor, it results in a fragrant, herbaceous paste that’s tangy, slightly spicy, and utterly addictive. The aroma alone—a medley of fresh herbs, zesty citrus, and fiery chilies—is enough to make your mouth water.
Connection to Africa: Epis' Origin and History
But what’s even more fascinating is how Epis connects us to history. The origin of Haitian Epis can be traced back to the culinary traditions of West Africans, who brought their knowledge of spice pastes and seasoning bases during the transatlantic slave trade.
It’s closely related to Ata Lilo and the tomato pepper bases used in West African dishes like Jollof rice. Fun fact—I recently discovered I’m 17% Nigerian, and it’s amazing to see how the seasoning techniques I learned from my Haitian grandma and mom mirror those from my West African roots.
The shared use of small fiery chili peppers, fresh aromatics, and blended pastes shows how connected our kitchens truly are.
The Latin American Bond
Speaking of connections, let’s talk about the culinary ties between Epis and Latin American sofrito. Both seasoning bases use a similar method of blending fresh aromatics like peppers, onions, and herbs, often with oil or vinegar to preserve them.
While sofrito may lean more toward tomatoes and culantro in Latin countries, and Epis brings in that signature citrus and scotch bonnet heat, the resemblance is undeniable.
And that’s no coincidence—the shared ingredients reflect how the Caribbean population, shaped by colonization, the slave trade, and migration, became a melting pot of flavors and cultures. It’s why you’ll notice so many overlapping techniques in Caribbean cuisine, Haitian Creole cuisine, and beyond.
Our kitchens are living proof of resilience, creativity, and the beauty of cultural exchange.
Recommended Haitian-Inspired Recipes
- Healthy Haitian-Style Creole Spicy Shrimp Pasta
- Creole Tomato Sauce Recipe | Easy Spicy Haitian-Inspired
- Seared Snapper Spicy Creole Sauce and Roasted Vegetables
- Papaya Rum Coconut Ninja CREAMi
- Grilled Beef Skewers with Djon Djon (Black Mushroom) Rice
Ingredients with Steps
To make Haitian Epis, wash and roughly chop all your fresh ingredients—green bell peppers, red bell pepper, onions, scallions, parsley, thyme, garlic, and, if desired, a scotch bonnet pepper for heat.
Toss everything into a food processor, along with olive oil, apple cider vinegar (or white vinegar), salt, black pepper, and a splash of water. Blend until smooth, scraping down the sides as needed. Adjust the consistency by adding more water, one tablespoon at a time.
Store the Haitian seasoning base in an airtight container in the refrigerator for up to 3 weeks, or freeze in ice cube trays for longer storage. Use it as a flavorful base for various dishes like soups, rice, meat, and fish.
Culinary Glossary
This section provides concise definitions of key ingredients and techniques to enhance understanding and improve cooking skills related to this recipe.
- Epis: A traditional Haitian seasoning base made from blended herbs, vegetables, and aromatics; also known as Haitian green seasoning.
- Green Seasoning: Another term for Epis, used widely in Caribbean cuisine as a multipurpose flavor enhancer.
- Sofrito: A similar seasoning base used in Latin American cuisine, made with blended herbs, peppers, onions, and tomatoes.
- Scotch Bonnet Pepper: A small, fiery chili pepper commonly used in Caribbean cooking, known for its intense heat and fruity flavor.
- Apple Cider Vinegar: A type of vinegar made from fermented apple juice, adding tang and aiding in preservation.
Instructions with Pictures
Follow the instructions and cooking tips below using the step-by-step picture guide.
Blending
Wash and roughly chop the green bell peppers, red bell peppers, onions, scallions, parsley, thyme, garlic, and scotch bonnet pepper (if using). Keep all your veggies and herbs roughly the same size to help your food processor blend evenly.
Add all chopped ingredients to a food processor. Optional: Layer the soft herbs and aromatics at the bottom to help the blades catch everything smoothly. I usually add and blend the onion first since it holds the most water in composition.
Pour in olive oil, vinegar (either apple cider vinegar or white vinegar), salt, black pepper, and a splash of water. When blending or in a mixing bowl. Start with less liquid; you can always adjust the consistency after blending.
Pulse and blend until a smooth paste forms, scraping down the sides as needed. Don’t over-blend—leave it slightly textured for a rustic feel and better flavor absorption.
Mixing and Storage
Gradually add more water, one tablespoon at a time, to reach the desired consistency. Remember: Adding water slowly prevents the seasoning from becoming too runny.
Transfer the Epis to a clean, airtight container or portion it into ice cube trays for storage.
Storage Hack!! Freezing in ice cube trays gives you perfect single-use portions ready to toss into any dish.
Store in the refrigerator for up to 3 weeks, or freeze for a longer shelf life.
Always use a clean spoon when scooping to extend freshness and prevent contamination.
Substitutions
Dairy-Free
- Yay! This recipe is already dairy-free.
Gluten-Free
- Bonus! It is also gluten-free.
Vegetarian
- Don't worry about it! It's also vegetarian.
Convenience
- Green Bell Peppers: Substitute with any mild, sweet pepper like yellow or orange bell peppers, if that’s what you have on hand.
- Red Bell Pepper: Swap for another bell pepper color, or use roasted red peppers from a jar for a smokier flavor.
- Scotch Bonnet Pepper: Substitute with habanero peppers (nearly identical heat), or use a pinch of cayenne pepper or red pepper flakes for a milder kick.
- Fresh Thyme: Replace with 1 teaspoon dried thyme if fresh isn’t available.
- Fresh Parsley: Substitute with fresh cilantro or flat-leaf parsley, or use 1 tablespoon dried parsley in a pinch.
- Olive Oil: Swap for vegetable oil, canola oil, or avocado oil—whatever neutral oil you have stocked.
- Apple Cider Vinegar (or White Vinegar): Use lemon juice, lime juice, or even rice vinegar for similar acidity.
- Chicken Bouillon Cube (if using): Replace with 1 teaspoon of powdered bouillon, a splash of soy sauce for umami, or omit entirely if unavailable.
- Red Onion: Substitute with yellow or white onions, or even shallots for a slightly sweeter flavor.
- Water: Swap with low-sodium chicken or vegetable broth to add extra depth if desired.
Change Heat Level - Modify the recipe's heat level to your liking and learn more about the Scoville Scale and Chili Pairings.
Traditional Variations
Every Haitian cook has their own unique twist when it comes to making Epis, and that's part of what makes this seasoning base so special. While the core ingredients stay the same, many add extras to customize the flavor profile. Some cooks toss in chopped celery or leeks for an extra layer of aromatic sweetness and depth.
Others might grind in a few whole cloves or even a dash of allspice to give the blend a warm, slightly spicy undertone. A splash of lime juice or a little extra vinegar can also brighten up the paste, while a pinch more black pepper or even a crumbled chicken bouillon cube can amp up the savory punch.
The beauty of Epis is that it’s endlessly adaptable—feel free to tweak and experiment until it becomes your own signature seasoning blend!
What's in a Chicken Bouillon? Chicken bouillon is typically made from dehydrated chicken stock combined with salt, seasoning, and flavor enhancers. It often contains ingredients like chicken fat or chicken powder, salt, monosodium glutamate (MSG) for umami, dehydrated vegetables (like onion, garlic, and celery), herbs, and spices. Some versions may include additives or preservatives to extend shelf life, while others might have extra ingredients like turmeric or sugar for added flavor and color. Bouillon is available in cubes, granules, or paste form and is commonly used to quickly add a rich, savory chicken flavor to soups, stews, rice, and various dishes.
Equipment
- Food Processor: Used to blend all the vegetables, herbs, and liquids into a smooth, cohesive paste quickly and efficiently. Don't have a food processor? Try a high-powered blender that works just as well—just pause and scrape down the sides often for even blending.
- Knife & Cutting Board: Used to roughly chop all the fresh produce into manageable pieces before blending. You can also use kitchen shears for herbs or a vegetable chopper for faster prep.
- Airtight Container or Glass Jar: Used to store the finished Epis safely in the fridge, preserving freshness and preventing odors from escaping. Or try using a resealable freezer bag or any clean jar with a tight-fitting lid will do.
- Ice Cube Trays (Optional): Used to portion out Epis into easy single-use cubes for freezing, making it a convenient way to portion out the seasoning. Even silicone molds, muffin tins, or small resealable snack bags work just as well for portioning.
Kitchen Must Haves - Find other tools I use here.
The Munsh Pilon
Traditionally, Epis was made using a pilon, which is a large, heavy-duty mortar and pestle often carved from wood or stone—a staple tool in Haitian kitchens for generations.
The pilon isn’t just a kitchen gadget; it’s a cultural symbol, connecting families through the rhythmic process of pounding herbs, garlic, peppers, and spices by hand.
This method slowly releases the oils and flavors of each ingredient, creating a rich, textured seasoning paste that’s almost impossible to replicate with modern appliances.
Food Processor vs Pilon
While a food processor or blender offers convenience and speed, the blade slices through the ingredients rather than crushing them, resulting in a smoother, more uniform consistency but missing that rustic, deep-flavored intensity you get from using a pilon.
The manual effort of pounding truly unlocks a different level of vibrant flavors.
Storage and Reheating
Below, you will find information for storing the epis in the refrigerator or freezer and cooking tips for thawing.
Refrigerator Storage
Once your Haitian Epis is blended to perfection, transfer it to an airtight container or clean glass jar and store it in the refrigerator. It will keep fresh for up to 3 weeks. Always use a clean spoon when scooping out portions to prevent contamination and extend its shelf life.
You can also add a thin layer of olive oil over the top before sealing the container to help preserve the vibrant flavors and protect against oxidation.
Freezer Storage
For longer storage, portion your Haitian seasoning base into ice cube trays or small freezer-safe containers. Once frozen solid, pop the cubes out and transfer them to a resealable freezer bag or another airtight container.
This method keeps the Epis fresh for up to 3 months and makes it super convenient to grab just what you need for any dish. Be sure to label the bag or container with the date so you always know how long you’ve had it.
Thawing
When you’re ready to use a frozen portion, simply remove a cube from the freezer and let it thaw in the refrigerator overnight or toss it straight into a hot pan or pot while cooking. But we usually let it thaw and fry it in a little bit of oil at the beginning of most recipes.
The heat will naturally melt the cube, infusing your soups, rice, stews, or meat dishes with its signature complex flavor—no extra steps needed! If using it as a marinade, let the cube thaw completely at room temperature or in the fridge before mixing it with your protein.
My Rating: ⭐⭐⭐⭐⭐
Purchased: Decades! lol
My Review: I own over 20 of these Ball Wide Mouth Glass Mason Jars because they’re just that reliable—I use them for everything from storing spices in my cabinet to keeping my wet seasoning blends fresh, organizing meal prep, and even as drinking glasses. Ball’s been around for over 130 years, so it’s easy to trust their quality and consistency. The wide mouth makes them super easy to fill and clean, and the sturdy lids and bands seal tight every time. From canning to just keeping my kitchen organized, these jars never fail me. Fun fact: during World War II, Ball shifted production to make shells and machine parts, showing just how durable their products really are!
Airtight Food Containers - I interchange glass food storage containers with plastic clipping lids or wooden push-ins. I always suggest glass storage containers because they can be microwaved, they hold food without staining, and the glass keeps the food at a more stable temperature, keeping it fresher and longer.
Try the OXO Good Grips Smart Seal Glass Rectangle Food Storage Containers or the Pyrex Freshlock Glass Food Storage Containers.
Cooking Tips
Cook's Notebook is your Cooking Tips Resource Guide. Become a better home cook with tips to help you cook more efficiently.
- Pre-Chop for Easier Blending: Roughly chop larger veggies like onions, bell peppers, and green onions before adding them to the food processor—this helps prevent overworking the motor and ensures an even blend.
- Portion with Ice Cube Trays: Freeze your Haitian Epis in ice cube trays so you always have convenient, single-use portions ready to drop straight into soups, rice, or stews.
- Add Citrus for Extra Freshness: A splash of lime juice or lemon juice not only boosts flavor but also helps preserve the bright green color and fresh taste of your seasoning blend.
- Layer Ingredients Strategically: Place softer herbs and aromatics (like parsley and scallions) at the bottom of your food processor, then follow with harder veggies—this helps the blades catch everything smoothly.
- Use in Any Stage of Cooking: Add Epis as a marinade before cooking, stir it into the pot while sautéing aromatics, or even finish a dish with a spoonful for a burst of delicious Haitian flavors.
Frequently Asked Questions
Here, you will find a list of common questions that I have answered. If you have questions, please write them in the comment section below.
Stored in an airtight container in the refrigerator, Haitian Epis will stay fresh for up to 3 weeks.
Yes! Portion it into ice cube trays or small containers and freeze for up to 3 months—perfect for quick use in a variety of dishes.
You can substitute scotch bonnet peppers with habanero peppers for similar heat or use a pinch of cayenne pepper if you prefer milder spice.
While both are seasoning bases made from blended herbs and veggies, Epis typically includes more citrus, spicier peppers, and a unique Haitian twist compared to Latin sofrito.
Epis is incredibly versatile—it’s used in Haitian dishes like Griot, Soup Joumou, rice, soups, stews, marinades, and even pasta or roasted veggies to infuse that signature complex flavor.
Haitian Recipes
Looking for other Haitian-inspired recipes like this? Try these:
- One-Pot Curry Meatball Soup with Ground Turkey and Kale
- Bold and Spicy Caribbean Beef Noodle Soup Recipe Twist
- Instant Pot Spicy Beef Barley Stew: Hearty Comfort
- Healthy Haitian-Style Creole Spicy Shrimp Pasta
Sauce Recipes
Looking for other sauce recipes like this? Try these:
- Creamy Lemon Greek Yogurt Dressing | Easy 5-Minute
- Habanero Tamarind Glaze | Sweet, Spicy, and Tangy
- Creole Tomato Sauce Recipe | Easy Spicy Haitian-Inspired
- How to Make Easy Béchamel Sauce | With Garlic and Onion
📖 Recipe
Haitian All-Purpose Green Seasoning | Epis
Ingredients
- 2 medium onions roughly chopped
- 2 green bell peppers roughly chopped
- 1 red bell pepper roughly chopped
- 1 cloves garlic
- ½ bunch scallions (green onions), chopped
- ¼ cup fresh parsley chopped
- ¼ cup fresh thyme or 6–8 sprigs, stems removed
- ¼ cup olive oil or vegetable oil
- ½ cup vinegar white or apple cider
- 1 teaspoon kosher salt adjust to taste
- 1 teaspoon black pepper
- 1 scotch bonnet pepper optional, for heat
- ¼ cup water as needed for blending
Equipment
- Mason Jar Ice Cube Trays (optional)
Instructions
- Prepare Ingredients: Wash and roughly chop all vegetables and herbs.
- Blend the Epis: In a large food processor or blender, combine the onions, bell peppers, garlic, scallions, parsley, thyme, and scotch bonnet pepper (if using).Add the olive oil, vinegar, salt, and pepper. Pulse to combine.
- Adjust Consistency: Gradually add water, 1 tablespoon at a time, blending until the mixture becomes a smooth paste. Stop and scrape down the sides as needed.
- Store: Transfer the epis to a clean quart-sized jar or airtight container. Store in the refrigerator for up to 3 weeks or freeze in portions for longer storage.
Nutrition
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Chef Maika Frederic
Personal Chef and Educator
Chef Maika is a Haitian-American personal chef, food blogger, and culinary expert passionate about bold flavors and approachable recipes. Owner of Growth Culinary and with years of experience in top kitchens, she shares diverse, flavorful meals and time-saving tips to inspire home cooks.
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