From the page: Papaya: sweet on the table, powerful on your hair
Idea 4
Spicy seed sauce
Papaya seeds usually go straight to the bin, but they carry a spicy flavor similar to pepper and mustard, thanks to the papain enzyme and the compounds that concentrate the heat right there. Drying and grinding the seeds is the simplest way to give this by-product a new life as a table seasoning.
What you need
- Seeds from 1 very ripe papaya, drained and cleaned
- Salt to taste
- Olive oil or water to adjust the texture
- Garlic powder or lemon (optional)
- Frying pan or oven
- Blender or mortar and pestle
How to make it
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1
Wash the seeds well in a sieve to remove all the pulp, because any sugary residue speeds up fermentation and sours the sauce.
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2
Spread the seeds in a frying pan over low heat or in the oven at 120°C for about 15 minutes: drying lightly toasts them, rounds out the heat, and keeps the seeds from sprouting or molding later.
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3
Blend the toasted seeds in a blender or crush them in a mortar until they become a granular meal — the rigid shell holds the oil and the heat, which only release when well ground.
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4
Mix in salt, a drizzle of olive oil and, if you like, garlic powder or a few drops of lemon until a moist paste forms, adjusting the consistency like someone making a rustic pesto.
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5
Store in a clean glass jar in the fridge, where the sauce keeps for about a week well sealed.
Finishing touches
Use it on eggs, beans, meats, or rice, as a substitute for ground pepper. The more toasted, the milder and nuttier the flavor becomes.
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