For those of us for which pepper of any kind is an avoid, in searching the differences between PawPaw and Papaya fruits originated in another thread, I came accross this information for the Papaya fruit:

The black seeds are edible and have a sharp, spicy taste. They are sometimes ground up and used as a substitute for black pepper.

I have a few of these tress at home, so I will give this a try next time I cut one.  Has anyone else experimented with this?

Here is the link to the info:

http://en.wikipedia.org/wiki/Papaya

also used as meat tenderizer and for taking care of jellyfish burns

I use Nigella, which I got at an Asian store in Little Rock, Arkansas. It is slightly bitter and has a peppery flavor, which I use in soup, on meat etc. I'm sure you can get it online.

I just wondered if anyone as found a spice they sub with.

So, Cristina, have your tried the papaya seeds yet?  They are a bene for me, but I don't think I've ever tried one. Maybe it's about time I did, and save the seeds?  Yes?

This may sound a bit odd, but:
Fresh parsley has a bitter, peppery bite. If you add it to certain dishes, it delivers a touch of the Black Pepper flavor. If you already normally include fresh parsley in your cooking, try increasing the amount, and see if that doesn't lead you to at least cut back on the desire for black pepper.  

Quoted from san j

This may sound a bit odd, but:
Fresh parsley has a bitter, peppery bite. If you add it to certain dishes, it delivers a touch of the Black Pepper flavor. If you already normally include fresh parsley in your cooking, try increasing the amount, and see if that doesn't lead you to at least cut back on the desire for black pepper.  

Your so right, and peppercress (related to watercress?) will do the same thing. I'm so glad you thought of this!  

I've been using red pepper in place of black pepper in my cooking. I find I need to use much less red pepper, since it's stronger than the black pepper.

In other dishes, I just omit the pepper and play around with the other seasonings.

For me cayenne is just lovely I don't miss black pepper so much

Quoted from ruthiegirl

I've been using red pepper in place of black pepper in my cooking. I find I need to use much less red pepper, since it's stronger than the black pepper.

In other dishes, I just omit the pepper and play around with the other seasonings.

I think this is what most of us do. But there are times when I want a true pepper taste. Last winter is the first time I've ever grown peppercress, I grew it in a four inch pot in the greenhouse. I think it would be easily grown in a window.  It does taste like pepper and works great in a salad but until San brought it up I'd not thought about parsley doing the same thing, parsley is a diamond for me and I should make better use of it. I do love red pepper seeds, as well as red pepper powder which I make with several kinds of peppers.

Cardamom is my pepper. I had been missing pepper in scrambled eggs and other things until I discovered cardamom.

How about drying some Nasturtiums and finely chopping them. I find them to have a very peppery taste. Not sure about the seeds and how they can be used or if they can be used.

I use a lot of powdered ginger and parsley flakes.  

What about black peppercorn?  I'm an O+ secretor and I thought O's could have black peppercorn, instead of black pepper.

Quoted from Hentag

What about black peppercorn?  I'm an O+ secretor and I thought O's could have black peppercorn, instead of black pepper.

The sad fact of the matter is that black pepper is just ground up peppercorns, so if one is an avoid, so is the other...

Quoted from deblynn3

I use Nigella, which I got at an Asian store in Little Rock, Arkansas. It is slightly bitter and has a peppery flavor, which I use in soup, on meat etc. I'm sure you can get it online.

I just wondered if anyone as found a spice they sub with.

Is this also called charnushka in Indian cooking? AKA black caraway or kalonji? These are seeds of the negella satvia plant.

I have't tried them yet, but I know Pensey's carries it.

Quoted from Averno

Is this also called charnushka in Indian cooking? AKA black caraway or kalonji? These are seeds of the negella satvia plant.

I have't tried them yet, but I know Pensey's carries it.

Yes, I believe so, I just looked it up in a cook book.  Caraway is a neutral for me. (swami)  

Quoted from gardengirl

How about drying some Nasturtiums and finely chopping them. I find them to have a very peppery taste. Not sure about the seeds and how they can be used or if they can be used.

I was going to try this then the drought started and I lost all my plants. I was using them fresh in a salad up till then.  I'm also not sure about the seeds they are large like peppercorns. (if I remember right)

Quoted from Hentag

What about black peppercorn?  I'm an O+ secretor and I thought O's could have black peppercorn, instead of black pepper.

Quoted from Drea

The sad fact of the matter is that black pepper is just ground up peppercorns, so if one is an avoid, so is the other...  

Not according to Dr. D'Adamo. Take a look at Typebase, for confirmation.
The good news for O is: Peppercorns are neutral. You don't have the ground stuff sitting around in tins for an indeterminate amount of time, but the fresh pepper, which is fine for O.
Check for yourself. You can get to Typebase via the "Online Support" blue button on the bar above.  

And: Enjoy that pepper!

I sit corrected!

Woo hoo! I was wondering about peppercorns! I mostly use freshly ground pepper, rarely the tinned stuff.

Also, I love Spanish smoked paprika. I know that the "smoked" aspect may not be such a good idea.  But the part you eat isn't charred.  It adds a lovely flavor to all kinds of foods.