Dried Papaya Seeds: A Black Pepper Alternative

Ingredients:

• 1 cup fresh papaya seeds
• Optional: 1 tsp sea salt (for seasoning)

Instructions:

1. Harvest the Seeds:
   • Start by cutting a ripe papaya in half. Scoop out the seeds using a spoon and place them in a bowl. Rinse the seeds under cold water to remove any remaining fruit pulp.
2. Dry the Seeds:
   • Spread the cleaned papaya seeds on a baking sheet lined with parchment paper. Allow them to air dry for a few days in a warm, dry area. Alternatively, you can use a dehydrator set to a low temperature (about 115°F or 45°C) for 24 hours until the seeds are completely dry.
3. Prepare the Seeds:
   • Once dried, the papaya seeds will become hard and brittle. You can now grind them using a coffee grinder, spice grinder, or mortar and pestle. Grind the seeds to a fine or coarse powder, depending on your preference.
4. Season (Optional):
   • If desired, mix the ground papaya seeds with sea salt to add a bit of extra flavor. Store the ground seeds in an airtight container to keep them fresh.

Usage:

• Use dried papaya seeds as a substitute for black pepper in recipes. They have a slightly peppery, mustard-like flavor with a hint of bitterness, making them a unique alternative in dishes like soups, salads, marinades, and sauces. Start by using a small amount, as the flavor can be potent, and adjust to taste.

Storage:

• Store the dried and ground papaya seeds in an airtight container in a cool, dark place. They should stay fresh for up to 6 months.