Haitian Epis is what gives Haitian food that unforgettable, bold flavor! Learn how to make Haitian epis, a flavorful Caribbean seasoning base made with herbs, garlic, and peppers. Perfect for marinating meat, poultry, and seafood.
If you’ve ever wondered what makes our food so unique and special, let me introduce you to the magic of Epis. This is the secret sauce—well, seasoning blend —that instantly elevates any dish with rich layers of herbs, peppers, and aromatics.
I can’t imagine cooking without it. Seriously, once you try it, plain seasoning just won’t cut it anymore. There’s a reason why it’s a fan favorite!
I use epis in almost everything—rice, meats and chicken recipes, seafood, soups, stews, and even in marinades. A spoonful goes a long way. It’s not just about flavor, it’s about depth.
You can taste the garlic, the green herbs, the slight kick from the peppers—all working together in perfect harmony. It’s the backbone of Haitian cooking, and honestly, it should be a staple in every kitchen.
This Haitian Seasoning Base recipe is bold in flavor, easy to make, and serves well as a dip.
When it comes to authentic Haitian food recipes, Haitians have a base seasoning that’s usually included in almost all dishes.
Haitian Epis or Haitian seasoning is mostly the same throughout the country. However, additional ingredients are added depending on the region.
What I like about Haitian Epis or Haitian Seasoning?
The seasoning can last up to 3 months in the refrigerator or longer depending on the ingredients that are used.
Some people prepare the seasoning then freeze portions of it for later use. The acid in the seasoning help keep the ingredients from spoiling.
You first need the base ingredients. You will need garlic, fresh parsley, assorted bell peppers, green onions, thyme, olive oil, salt and pepper, and Maggie; however, I did not use Maggie in this recipe.
Instead, I used better than bouillon but you can also use a combination of our Jacmel Seasoning blend and our Saint-Marc seasoning blend because of the bold flavor.
Depending on the person who is preparing the seasoning, sometimes spicy peppers are also added. All of the ingredients are added to a blender and is blended in the form of pesto.
If you love this Haitian Epis recipe, you’ll love it when preparing the Haitian Tasso, steak bites! Check out the video below to make it.
🧄 What Is Haitian Epis?
Haitian epis is a bold, herb-based seasoning blend that forms the foundation of Haitian cooking. Made with fresh herbs, garlic, peppers, and oil, it’s used to marinate meats, season vegetables, and build deep flavor in nearly every dish.
Our audience loves it so much, they sometimes use it as a dip with chips.
Think of it as the heart of the kitchen—once you have epis ready, cooking becomes faster, easier, and far more flavorful.
🌿 What Does Haitian Epis Taste Like?
Haitian epis is fresh, savory, and sometimes slightly spicy depending on the individual preparing it with a strong herbal aroma. You’ll taste:
- Garlic-forward richness
- Brightness from herbs
- A gentle heat from peppers (optional)
- A deep, well-rounded flavor from oil and seasoning
It’s not overpowering—it enhances everything you cook.
🍗 What Is Haitian Epis Used For?
This is where epis really shines.
You can use it to:
- Marinate chicken, beef, pork, and seafood
- Season rice, beans, and stews
- Add flavor to vegetables
- Use as a base for sauces and soups
If you cook often, this becomes your shortcut to flavor.
❄️ How Long Does Haitian Epis Last?
- In the fridge: up to 4 weeks, but longer if cared for properly. Meaning, do not use dirty spoon in your epis, keep it in an airtight container, do not allow it to sit on the counter no more than 10 minutes – place it back in the fridge after every use.
- In the freezer: up to 3 months and longer in the deep freezer.
Tip: Store it in an airtight container or freeze in small portions (in ice cube trays) for easy use.
🧊 Can You Freeze Haitian Epis?
Yes—and you should.
Freezing epis is one of the best ways to always have it on hand and assure that it lasts longer. You can:
- Freeze in ice cube trays
- Store in small freezer bags
Just grab a cube and cook—no prep needed.
🔥 Recipes That Use Haitian Epis
Once you make this, here are some ways to use it:
⚖️ Haitian Epis vs Green Seasoning
While similar, Haitian epis has its own identity.
- Epis: richer, more garlic-forward, often includes oil
- Green seasoning: lighter, more herb-heavy
Both are flavorful—but epis is deeper and more versatile.
🔁 Don’t Just Stop at Haitian Recipes – Use Epis On
Chicken Recipes
Season your chicken and main dishes with this homemade Haitian epis.
Rice & Beans
This dish starts with a flavorful base like Haitian epis – use it on: Lemon Dill Rice, Haitian Black Rice, and Haitian Lima Beans and Rice.
Stews
For deeper flavor, use Haitian epis as your marinade in soups and stews.
How do you make Haitian Epis?
Haitian Epis (Haitian Seasoning Base) Recipe
Equipment
- Food Processor Optional
Ingredients
- ½ cup Fresh parsley chopped
- 10 sprigs Thyme
- 1 tablespoon Whole Cloves
- 10 Cloves garlic
- 1 cup Bell peppers and onions
- 1 cup Green onions
- 2 tablespoon Basil
- 2 teaspoon Salt and pepper
- 2 teaspoon Cayenne pepper
- 1 cup Olive oil
- ⅓ cup Apple cider vinegar
- ¼ cup Better bouillon vegetable base paste or our Jacmel, Saint-Marc, and Delmas Spice Blend
Instructions
- Place the ingredients in a blender or food processor. Blend to desired consistency, but not liquify. Blend in the form of pesto.
- Place in a 16oz jar. Refrigerate for later use.
Video
Notes
How I Use Haitian Epis in My Kitchen
- To season chicken, beef, or seafood before cooking
- In soups and stews, to add instant richness
- Mixed into rice dishes for extra flavor
- As a base for sauces or gravies
How to Store Your Epis
I store mine in an airtight glass jar in the fridge. It easily lasts 2 to 3 weeks, sometimes longer if it’s handled with a clean spoon every time. For longer storage, I also freeze it in small portions using ice cube trays—super convenient when I’m in a rush or don’t feel like blending a fresh batch. **** When printing the recipe, please unselect the camera icon so that the pictures are NOT printed with the recipe (if preferred).Nutrition
FAQ: Haitian Epis
It’s savory, herbaceous, garlicky, and a little spicy depending on the peppers used. It has a fresh, green flavor that wakes up any dish.
Absolutely! Think of it like a flavor base—you can use it in pasta sauces, stir-fries, grilled meats, or even in scrambled eggs. It’s versatile and complements many cuisines.
Nope! You can control the heat. If you’re not a fan of spicy food, just use mild peppers or reduce the amount. It’ll still be packed with flavor.
You can make your own, but I also offer a dry, ready-to-use for convenience – Jacmel Seasoning Blend. Perfectly blended, fresh, and authentic—just like I make it at home.
Nikki says
I needed sauce for my griot stew. It was very delicious. Better than store bought which is way too expensive.
Mirlene says
Thank you very much, Nikki. You now know ow the recipe and how to make it at home with ease. thank you for your comment.
paul says
I made a version of your epis recipe and I pretty much put it in everything I cooked till it was gone. Just made the te malice recipe and that will probably last a lot longer.
thanks
Mirlene says
Than you very much, Paul
Maria says
this recipe was soooo good! we might have measured some things in a “more or less” manner, but it came out delicious! we were eating it as soon as it was done haha. thank you for sharing! we used it with goat and it was sublime! can’t wait to make more things with this 🙂
Mirlene says
Thank you, Maria!
DD says
How much lime or lemon juice do I add to it,if I’m making 3x the Haitian seasoning?
Mirlene says
I personally would add juice from 3 lemons.
Teresa says
How would you use this seasoning? I can see how it would work in soup or stews but what about meat and chicken? Would it be like a marinade or a sauce? It looks delicious!
Mirlene says
Hello Teresa, you can use it in meat and chicken as a seasoning base. It also plays well with other seasonings. Once the flavor is embedded into the meat, it’s absolutely delicious. After seasoning your meat, go head and cook the meat as usual – bake, grill, etc.
Naomi says
Hi Evita,
How long can the epis be stored in the fridge for? Thanks!
Mirlene says
Hi Naomi,
The shelf life of the epis is twelve weeks when refrigerated and twelve months when frozen. It will be preserved by the acid. We recommend that it is contained in a secure airtight container. Additionally, we advise using only clean utensils when scooping in and out to prevent the growth of bacteria.
Evita says
Is it 2 tsp each of salt & pepper or 1 tsp of each?
Mirlene says
Hi Evita,
It’s 2 tsp each of salt & pepper.
Douglas says
Hi, I noticed you talk about fresh herbs but it looks like you are using dried basil? What about using fresh basil instead? And how would you adjust the seasoning amount?
Mirlene says
Hello Douglas,
When I use fresh basil to make this recipe, I usually add about 1/4 cup fresh basil (with stems included).
Denise says
I can’t find better than bouillon. If I use powdered Maggie is it also 1/4 c.? thanks
Mirlene says
No. Two tablespoons should be sufficient.
Dixie Bickel says
I never made Epis but had it in cooking almost daily for 30 years! This recipe is great tasting and so fresh. The cayenne pepper may have made it a little spicy but I’ll see when I actually cook the Tasso I used it on. Am making Sos Legume. I did put oregano instead of cloves. I don’t like cloves and my friend recommended oregano. Thank you for this recipe.
Mirlene says
Thank you so much, Dixie!
Antoinette says
This seasoning blend gave my food LIFE. It is divine. Thank you so much @savorythoughts for sharing your recipe. I feel like I will be putting this on everything. I recently used it on my baked salmon. So delicious. Thank you again.
Mirlene says
So glad to hear that, Antoinette. Thank you!
Julie says
I am definitely going to try this. Should I leave the stem on the thyme. Also, if I add lemon or lime will it still last as long or do you recommend I add lemon when I am ready to season my meat.
Mirlene says
Hi Julie,
Thank you. You definitely want to add the lemon / lime juice when blending. This will help preserve the seasoning. Also, yes, I usually leave the stem.
Lori says
What can be substituted for the Better than Bouillon? I don’t like that product and am hoping to find a tasty alternative. Thanks!
Mirlene says
Hi Lori,
You can use vegetable bouillon cubes.
Alie says
hello I love this recipe instead of 2 tbsp of basil can I put 1 tbsp of basil and 1 tbsp of dried oregano ? thanks
Mirlene says
Hi Alie,
Thank you very much. Yes, you can use oregano. The taste of oregano is subtle, it will not alter the final result.
Elaine Benoit says
Can I add something other than Boullion? Not a fan since I find it too salty. I soooo want to make this.
Mirlene says
Hi Elaine!!! Absolutely, You can. Add it in moderation – Taste as you go. Please let me know your thoughts when you try it.
Sila says
Hi, looks delicious. Did you use a mix of green and red bell peppers along with the onions.
I’m planning to make grilled chicken. Any ideas from you would be great. My family has to have a sauce with any type of meat they eat lol!
Thanks
Mirlene says
Hi Sila,
Thank you so much. Yes, you can use mixed bell peppers for this recipe. In terms of greens, it’s best to use fresh herbs. Thanks again.
Edith says
Hi, bell peppers do not agree with me, what can I substitute for it. Can I make the epis or any Haitian sauce without the bell peppers. Thank you
Mirlene says
Absolutely, Edith. Thank you for your question. Instead of using bell peppers, you can opt in for Anaheim peppers or Poblano peppers. Please keep in mind these peppers tend to be a little spicy. You can also add in more onions such as sweet onions or red onions will work well. Thank you.
Pepper says
This looks absolutely wonderful. I have a question – it says “Cook Time” 10 minutes. However, I do not see that this is actually cooked. Does that refer to blending time?
Mirlene says
Hi Pepper, Thank you so much for your comment and question. Yes, it is referring to blending time.
Keisha Washington says
I just want to say this page and your recipes make me smile. So nostalgic and pleasant to feel my culture through your cooking and recipes.
Mirlene says
Thank you so much, Keisha. Your comment means a lot to us.
Tiffani says
This is one of the best marinades/seasoning bases I have ever used. I make a big batch of it and keep some in the fridge for anything–chicken, seasoning potato wedges, adding citrus and more oil for a dressing…. everything. I will prob try to use this with a grilled shrimp recipe to mix it up. Thank you!!
Mirlene says
Thank you so much, Tiffani
Robin says
So you just add the bullion the way it is or do you add water with it?
Mirlene says
No. Just add the bouillon the way it is.
Nicole fischer says
Just made this…OMG, it’s my new favorite sauce for EVERYTHING! Thanks for sharing this recipe!!
Mirlene says
hahah Thank you, Nicole! We are very glad you like it. 🙂
Shawn says
Thank you your recipe
This is Caribbean Green Seasoning or Sofrito
For our low sodium family please omit bullion and add more fresh herbs
Natasha Hunter says
I so cannot wait to try this =:) looks delish.
Mirlene says
Thank you so much! Hope you like it. Please enjoy/1
Bina Messenger says
Hi Just found your recipe. What can I use this seasoning base with?
Thanks
Islandgirl says
Use in a tomato sauce based soup and then add chicken legs and thighs
Barb J. says
Good Morning,
I was wondering what would you add to give it a spicy kick? I’m very excited to try something I’ve never made before. Thank you.
Mirlene says
Hi Barb,
Thank you for your comment. To Make this it spicy or give it a little kick, add scotch bonnet peppers (start with 2), habanero peppers (start with 2), or cayenne peppers (start with 2 tablespoon) to it.
Barb J. says
Thank you! 😊
Lindsay says
Hi can I make this for Haitian Spaghetti. I never made it before and wanted to make sure.
Mirlene says
Yes, you can use it to help season your Haitian Spaghetti.
Lindsay says
Thank you.
Merry says
I don’t understand bouillon cubes. Aren’t they a mix of seasonings in themselves? Also they contain MSG which is horrible for hypertension. Is there a substitute?
Mirlene says
Hi Merry,
Thank you for reading. Yes, you are absolutely right. They do contain MSG. Depending on the cook’s preference, bouillon cubes are used to make this seasoning. However, WE DO NOT use bouillon cubes because it contain MSG. We recommend better using better than bouillon, vegetable base, as it does not contain MSG, or you may use a vegan bouillon blend.
Mya says
Hello
Do I sauté or roast the veggies or do I use raw veggies?
Mirlene says
No…Simply make the Epis as directed.
Naz Sicherman says
Wow. The complex flavors in this kept my husband guessing what this was made of. Very tasty!
Mirlene says
By far, my favorite comment. Thank you so much, Naz!
Suzie says
Hello. I would like to try this recipe but I am curious about the addition of whole cloves. Do they soften at all or do they remain as little woody bits once you’ve ground everything together?
Mirlene says
Hi Suzie,
You will not notice the cloves if blended properly.
Jessica says
I loved your recipe This is my second time using it and I put my little twist on it and added a little orange and lime this time around but I’m in love and I don’t think I could cook without a jar of epis anymore
Mirlene says
WOW, Jessica! Thank you very much. This makes me happy to hear. Happy Holidays.
Karen Baum says
I am going to try this tomorrow for new Haitian friends. Are these measurements for herbs fresh or dried? It seems only thyme specified and I dont want to get it wrong!!
Mirlene says
Hi Karen,
The measurements are fresh for the herbs. 1/2 cup Fresh parsley, 10 sprigs Thyme, 2 tbsp Basil (you can use fresh or dry for the basil).
Carla says
I have a question would I be able to use palm oil in place of olive oil, or would it ruin the flavor of the epis?
Mirlene says
Hi Carla,
Thank you for your question. You can use palm oil, but I strongly suggest olive oil as it is a healthier oil to use. Palm oil is a lot greasier than olive oil, which will be noticeable in the Epis. As for taste, it will not be too noticeable unless you use an extreme amount.
Joanna says
Do I take the stems off of the Thyme before blending?
Mirlene says
Hi Joanna, taking the stems off is not necessary nor will it alter the seasoning.
Jacquelyn says
Just found your recipe for Epis. I’ve made Epis from another recipe and it was okay….but was lacking. Yours looks very robust from the pictures and I look forward to making it. What is the ratio of peppers to onion and salt to pepper? Your recipe says 1 cup pepper and onions – Is that 1 cup each? And the same for salt and pepper is that 2 tsps each?
Mirlene says
Hi Jacqelyn, Thank you for your comment. I used the bell pepper and onion mix. Most local grocery stores will carry them and it will be named fajita mix. I used 2 tbsp. salt and 2 tbsp. black pepper. I hope this helps. Please comment back to let me know how the seasoning turned out for you.
Jennifer says
Tbsp or tsp
Mirlene says
If you are using the powdered version, start with 1 tablespoon and adjust the measurements to your tasting as you go along.
Simmone says
Hi, I’m allergic to apples, so apple cider vinegar will work for me. Could I use lime, lemon, or white vinegar would for the acid levels.
Also would tomatoes to the blend work as well.
Mirlene says
Hi Simmone,
yes, you can use distilled or white vinegar as well as lime or lemon juice. No, tomatoes will alter the flavors, it may turn it into a slightly reddish color.
Marsha K. says
Can jerk seasoning be used in place of epis?
Mirlene says
Please clarify your question.
Alma says
No that is not the same flavor profile. It has several ingredients that are Asian based and has sugar added to it.
Novella says
How long will this usually keep in the refrigerator?
Mirlene says
The seasoning can last up to 3 months in the refrigerator or longer depending on the ingredients that are used.
TB says
Just made this. Forget seasoning meats or vegetables – I just wanted to eat it out of the food processor! Thank You, Mirkene – and God Bless You!
Mirlene says
Hello TB!
Thank you very much for your kind words. I am so glad you enjoyed it this much. God Bless You Too! 🙂
Claunie Joseph says
I made this epis and wanted to eat the epis. it was so good. I’ve tasted epis but nothing like this. Thank you for much for this.
Mirlene says
Awww Thank you very much, Claunie. Very glad you enjoyed it.
Deborah Doncses says
If I substitute leeks for scallions, how many leeks would I use for this recipe? Thank you.
Mirlene says
Because of the size of the jar, I would use no more than 2 as you do not want the flavor to be overbearing.
Jennifer says
Hi Mirlene,
Would using a maggi cube mess up the dish. I love maggi.
Thank you for your recipes. I miss my grandmothers Haitian food and Haitian food in general, but need recipes.
Mirlene says
Hi Jennifer! Thank you very much for your comment. No, Maggi will not mess up the dish. Since this is a seasoning base, I recommend starting with two cubes as due to the sodium level. You can always add more if needed. It makes me happy to read you like the recipes.
bettina clermont says
Hi! Can I substitute a vegetable bullion cube for the better than bullion??
Mirlene says
Yes, Bettina you can as I have done so in the past. Enjoy!
Isabella says
Love how flavorful this is and it looks AMAZING!
MDesir says
Thank you, Isabella!
April says
I think if we were to talk about the ideal mix – it would 100% be herbs, garlic, olive oil and peppers. I love using vinegar, too. Such a flavor bomb!
MDesir says
Thank you, April
Tessa Simpson says
Man, the flavors in this sound amazing!! What a great way to season So many tings!
Linda says
You just made me travel to another part of the world with this seasoning base. I love learning what other regions are making and this needs to happen soon
MDesir says
Awww thank you, Linda! It’s a time saver with this seasoning.
Cheese Curd In Paradise says
I love the sound of the vinegar, cloves, green onion, and basil combo! This sounds very delicious and would be great with meats or veggies!
MDesir says
YES, absolutely!
Jori says
Thank you for this introduction to Haitian food. I’m quite unfamiliar so am super excited to learn about it!
MDesir says
You are very welcome and thank you for reading!
Megan Stevens says
Wow, your photos are inspiring: This looks SOO delicious! What a great tool for making yummy dinners! Can’t wait to try it!
MDesir says
You are too kind, Megan! Thank you very much.
Jacqueline Debono says
Love all the flavours in this Haitian seasoning! I can imagine how it would really take meat dishes to another level!
MDesir says
It’s wonderful with meat and fish.
candiss says
I can imagine so many delicious uses of this Haitian Epis outside of just traditional Hatian food. It sounds wonderfully complex and delicious!
MDesir says
Good, Candiss. I am very glad to hear that.
Kelly Anthony says
I’m not super familiar with Haitian food the flavors in this seasoning sound amazing! I’m sure this would add some serious depth to any dish.
Lathiya says
This Haitian Epis looks awesome…I love the flavors went into this seasoning…looks I have to give this a try
CHIHYU says
The seasoning base is so gorgeous! I love the color and the flavor, too!
MDesir says
Thank you!
Jeannette (Jay Joy) says
UGH! I am looking for a seasoning to make with ingredients I can get in my country, Tonga. It’s really hard to find one. This Haitian Epis (Haitian Seasoning Base) recipe looks so good, can I do it without the whole cloves and better than bouillon?
MDesir says
Yes, you can definitely make it without the whole cloves and better than bouillon. The beauty about this seasoning is that you can include any ingredients to make it as tasty as you wish. Please enjoy!
STACEY CRAWFORD says
Wow, I can’t wait to try this! I have not had this before and it looks delicious!
kelly says
This is my kind of seasoning. What great spices and flavor!
Carmen Berry says
Wow, I love the variety of colors in flavors in this recipe! Thanks for sharing!
MDesir says
Thank you, Carmen!
Jean says
Wow, just looking at the colors and ingredients I can tell how flavor this sauce is! I don’t think I’ve ever tried Haitian Epis before but now I’m dying to.
MDesir says
It’s really good! Thank you, Jean!
Joni Gomes says
Looks absolutely delicious!! I love the photography too!
MDesir says
Thank you, Joni!
Stine Mari says
This is great! Such a fabulous blend of spices and flavors. I haven’t heard about it before, but now I’m looking forward to making it in a Haitian recipe soon!
MDesir says
Thank you, Marie!
Jere Cassidy says
I love everything about this seasoning, the spices, and the colors. I need to try this as we always want to season our food up in different ways.
MDesir says
Thank you, Jere!
Raia says
Oh my goodness! I’ve never heard of Epis before, but I love everything in this recipe! It sounds SO good!
MDesir says
Thank you, Raia!
Gloria says
OMG I am printing this out RIGHT NOW. I will get the ingredients when I go grocery shopping and give this a try. What a great recipe. Can’t wait to give it a try. I know it will be delicious.
MDesir says
Thank you very much, Gloria! Please Enjoy.
Danielle Wolter says
OMG does this look incredible. SO many delicious flavors. I use the better than bouillon a lot too – it has such a great flavor!
MDesir says
Yes! I agree. Thank you!
Rosemary says
For the basil, do you mean fresh basil leaves or dried basil flakes ?
Mirlene says
For this recipe, I used dried basil as described in the ingredients section. However, fresh basil will work even better.