Papaya Peppercorns

My friend Bill once told me that I would have made a great pioneer; I sometimes like to do things the hard way and I don’t like to see anything go to waste. That’s why I was excited to learn that you can use the seeds from a papaya. You can scoop them out and eat them fresh. They are sort of like a caper (though not pickled, but pickling them is an idea). They are spicy and slightly pungent.

You can also turn them into peppercorns. I thought this was very cool. The ground papaya seeds’ taste is hard to distinguish from regular black pepper. It’s easy to make and is an exotic pepper alternative.

Scoop out the seeds from a fresh papaya.
Place in warm water and work with hands to remove pulp.
Let soak overnight.
Bake for at 170 (or at the lowest temperature your stove will go) for 60 minutes or until the seeds are hard.
Cool, then place in a pepper grinder and use as you would pepper.

Apparently the seeds have the same good enzymes that the fruit has, so grind away!

7 Responses to “Papaya Peppercorns”

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  2. ellen says:

    hmm. christmas presents?

  3. Now this is neat. I have never done this (we do have wild mustard here and I played around with that but never Papaya Peppercorns! That’s just really neat.)

    Dora Renee’ Wilkerson

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  5. Pam says:

    I lived in Thailand for three years where Thai cooks dry their papaya seeds in the sun (mostly for planting new papaya trees). The first time I saw them, I couldn’t figure out it they were flora or fauna. The seeds have an anti-parasitic application, but hey, using them as pepper seems brilliant. I’ll turn my Thai husband on to it.

  6. Boomberhunt says:

    I would try ferment the papaya seeds in the sun for a few hours, or, an hour one day, and another hour the following day. This instead of cleaning the pulp away. Kind of the same way you do dry process coffee beans and cocoa beans as well. Let the pulp sink into the seed/bean in the sun. Might make for a different flavor profile.

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