Ingredients
- 1/2 cup Fresh papaya seeds (scooped from a ripe papaya)
- Water (for rinsing)
- Optional: A pinch of sea salt
Method
- Clean: Scoop the seeds out of the fruit and place them in a fine-mesh strainer. Rub them against the mesh under cold running water to remove the slippery gelatinous sac (aril) surrounding each seed.
- Dry: Pat the seeds thoroughly dry with a clean kitchen towel.
- Dehydrate: Spread the seeds in a single layer on a baking sheet. Bake at your oven’s lowest setting (usually around 50°C to 70°C) for 2–4 hours, or leave them in a sunny window for 2 days until they are hard and brittle.
- Store: Place the dried seeds into a standard pepper grinder or a small airtight jar.
- Use: Grind 5–8 seeds over your lunch or dinner once per day.
Final Thought
Think of papaya seeds as a medicinal spice rather than a food group. Their flavor is a cross between black pepper and wasabi—sharp and warming. Using them in a grinder ensures you don’t over-consume them, as 1/4 teaspoon is usually the therapeutic limit for most adults.