From the page: The seed that becomes pepper and garden
Idea 1
Dehydrated spicy seasoning
Papaya seeds have a heat similar to black pepper and mustard, thanks to the papain enzyme and sulfur compounds. Drying and grinding them is an old trick from kitchens that give everything a new life — and it works because dehydration concentrates the flavor and preserves it for months.
What you need
- Seeds from 1 to 2 ripe papayas, well washed
- Sieve or strainer
- Baking sheet or plate
- Oven or dehydrator (or sunshine)
- Coffee grinder, mortar and pestle, or blender
- Glass jar with a lid
How to make it
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1
Wash the seeds under running water, rubbing them through a sieve to remove all the gelatin — excess pulp holds moisture and hinders drying.
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2
Spread the seeds in a single layer on the baking sheet; thick layers dry unevenly and can grow mold.
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3
Dry in the oven at a low temperature (around 140 °F, door slightly open) for 30 to 40 minutes, stirring occasionally — low heat removes the water without toasting and bitterness.
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4
Let cool and check: the seed should crack when bitten; if it bends, dry a little longer.
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5
Grind everything in the grinder or mortar into a coarse flour — grinding breaks the husk and releases the aromatic oils.
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6
Store in a closed glass jar, away from light; the absence of moisture is what prevents mold and keeps the heat.
Finishing touches
Use as a substitute for black pepper on meats, salads and soups. Mix with salt and dehydrated garlic for a complete house seasoning.
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