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Papaya seeds can be transformed into a flavorful, peppery spice that can be used as a substitute for black peppercorns. Here’s a step-by-step guide on how to dry and prepare papaya seeds to use them as a peppery seasoning.
Step 1: Collecting Papaya Seeds
Choose a Ripe Papaya: Select a ripe papaya with yellow skin for the best flavor.
Scoop Out the Seeds: Cut the papaya in half and scoop out the seeds using a spoon. Place the seeds in a bowl.
Step 2: Cleaning the Seeds
Rinse the Seeds: Rinse the seeds under cold running water to remove any pulp and fruit residue.
Remove the Gelatinous Coating: Rub the seeds between your fingers or use a colander to help remove the gelatinous coating around the seeds.
Step 3: Drying the Seeds
There are two primary methods to dry papaya seeds: air drying and oven drying.
Air Drying
Spread the Seeds: Spread the cleaned seeds in a single layer on a clean cloth or paper towel.
Drying Area: Place them in a well-ventilated area, away from direct sunlight.
Drying Time: Allow the seeds to dry for several days, turning them occasionally to ensure even drying. The seeds are dry when they are hard and brittle.
Oven Drying
Preheat the Oven: Preheat your oven to the lowest setting, usually around 150°F (65°C).
Prepare the Baking Sheet: Spread the seeds in a single layer on a baking sheet lined with parchment paper.
Dry the Seeds: Place the baking sheet in the oven. Dry the seeds for 2-3 hours, stirring occasionally to ensure even drying. The seeds are done when they are hard and brittle.
Cool the Seeds: Remove the seeds from the oven and let them cool completely.
Step 4: Preparing the Seeds for Use
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