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BTD Forums  /  The GenoType Diet  /  Substitute for black pepper?
Posted by: Cristina, Saturday, September 19, 2009, 12:49am
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
Posted by: Lola, Saturday, September 19, 2009, 1:16am; Reply: 1
also used as meat tenderizer and for taking care of jellyfish burns
Posted by: deblynn3, Wednesday, September 5, 2012, 7:11pm; Reply: 2
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.
Posted by: deblynn3, Wednesday, September 5, 2012, 7:26pm; Reply: 3
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?
Posted by: san j, Wednesday, September 5, 2012, 8:20pm; Reply: 4
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.  :)
Posted by: deblynn3, Wednesday, September 5, 2012, 8:25pm; Reply: 5
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!   ;D
Posted by: ruthiegirl, Wednesday, September 5, 2012, 8:28pm; Reply: 6
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.
Posted by: PCUK-Positive, Wednesday, September 5, 2012, 8:33pm; Reply: 7
For me cayenne is just lovely I don't miss black pepper so much
Posted by: deblynn3, Wednesday, September 5, 2012, 8:38pm; Reply: 8
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.
Posted by: Spring, Wednesday, September 5, 2012, 11:19pm; Reply: 9
Cardamom is my pepper. I had been missing pepper in scrambled eggs and other things until I discovered cardamom.
Posted by: gardengirl, Wednesday, September 5, 2012, 11:40pm; Reply: 10
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.
Posted by: Victoria, Thursday, September 6, 2012, 3:27am; Reply: 11
I use a lot of powdered ginger and parsley flakes.  :)
Posted by: Hentag, Thursday, September 6, 2012, 7:24am; Reply: 12
What about black peppercorn?  I'm an O+ secretor and I thought O's could have black peppercorn, instead of black pepper.
Posted by: Drea, Thursday, September 6, 2012, 3:29pm; Reply: 13
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... :-/
Posted by: Averno, Thursday, September 6, 2012, 4:18pm; Reply: 14
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.
Posted by: deblynn3, Thursday, September 6, 2012, 5:03pm; Reply: 15
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)   ;D
Posted by: deblynn3, Thursday, September 6, 2012, 5:05pm; Reply: 16
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)
Posted by: san j, Thursday, September 6, 2012, 6:29pm; Reply: 17
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!

Posted by: Drea, Thursday, September 6, 2012, 6:44pm; Reply: 18
I sit corrected! ;)
Posted by: prunella, Friday, September 7, 2012, 12:23am; Reply: 19
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.
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