I know this has been discussed before, but I didn't find a clear answer. Is black pepper when freshly ground still OK? It used to be on the BTD. My SWAMI says best avoided.

I do a lot of Italian cooking where black pepper is used extensively. I kind of miss it.

I am now avoiding all as well.....fresh ground as well

Perhaps look at the pepper alternatives mentioned in this thread:

http://www.dadamo.com/cgi-bin/Blah/Blah.pl?m-1254586823/

I have been using paprika since it is a SF for me in my SwamiX. It adds spiciness to food without overwhelming me. I have Hungarian paprika and also 2 kinds of Spanish Pimenton, one of which is rather hot. Although these don't approximate the taste of black pepper, which I actually don't really enjoy, they broaden what I can eat as an A type.

No kind of pepper for me either.   I get shin splints when I eat it.  I use other spices for the heat like paprika, ginger, curry, etc.

Debra

Search your HFS (health food stores) for dried Papaya seeds, apparently they got some sort of spicy taste that could be used as a substitute for pepper.  If Papaya is in your allowed food, maybe the seeds could also be beneficial.  

papayin powder is used as a meat tenderizer

also helps with jellyfish burns.....it agglutinates the lectin causing the burn

Quoted from Lola

papayin powder is used as a meat tenderizer

also helps with jellyfish burns.....it agglutinates the lectin causing the burn

Oh!  I always wondered why that worked.  Does it work for other bites/stings as well?  Or is it just jellyfish-specific?

Quoted from Debra+

No kind of pepper for me either.   I get shin splints when I eat it.

Hm. Curious.  I get them some but I'd never tied it in with black pepper.  I foresee an experiment in the near future.

I have a great suggestion for black pepper: Grains of Paradise.  It has a really pepperly flavor.  It is found in Whole Foods and health food stores and ethic stores as well.

Thanks for all the suggestions! I'll have a look at the health food store and report back if I find anything.

Quoted from Shelly

I have a great suggestion for black pepper: Grains of Paradise.  It has a really pepperly flavor.  It is found in Whole Foods and health food stores and ethic stores as well.

Hey Shelly...can you tell us what is in it, please?  Thanks.

Debra

Grains of Paradise is a west African Plant. It is related to ginger.

Here is a source in Southern Ontario:

http://www.thespicetrader.ca/detail.aspx?ID=143

I went to a spice shop today and even though the vendor had heard of grains of paradise they didn't stock it. They did stock so called long pepper though (http://en.wikipedia.org/wiki/Long_pepper). Apparently it can be used as a black pepper substitute. Has anyone ever tried of it?

I read somewhere on this forum years ago that black pepper is bad because of the mold that grows on it after it's ground.  I keep a grinder and peppercorns in my cupboard and when a recipe really needs black pepper, I grind it fresh.  I probably use it a couple of times a month.  Caesar salad really needs lots of black pepper, IMO.  

use seaweed, dries and ground with other compliant spices to sprinkle on your food...

bioperine works super as a anticancer treatment with curcuma.........

Quoted from Ribbit

Does it work for other bites/stings as well?  Or is it just jellyfish-specific?

You can use bleach for wasp/bee stings, if you use it immediately or at least pretty quickly after getting stung. I used to work at a pharmacy, and my boss said the thing that makes a bee sting "sting" is a strong acid, while bleach is a strong base, so if you get stung, pour a bit of bleach on the sting, and it will neutralize it. I've used that several times since learning about it, and it works!