Print Topic - Archive

BTD Forums  /  SWAMI Xpress  /  Black pepper
Posted by: Tom O, Saturday, October 17, 2009, 8:00pm
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.
Posted by: Lola, Saturday, October 17, 2009, 8:45pm; Reply: 1
I am now avoiding all as well.....fresh ground as well
Posted by: C_Sharp, Saturday, October 17, 2009, 9:04pm; Reply: 2
Perhaps look at the pepper alternatives mentioned in this thread:

http://www.dadamo.com/cgi-bin/Blah/Blah.pl?m-1254586823/
Posted by: Chandon, Saturday, October 17, 2009, 10:17pm; Reply: 3
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.
Posted by: Debra+, Sunday, October 18, 2009, 12:26am; Reply: 4
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 :)
Posted by: Cristina, Sunday, October 18, 2009, 1:15am; Reply: 5
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.   :)
Posted by: Lola, Sunday, October 18, 2009, 2:06am; Reply: 6
papayin powder is used as a meat tenderizer

also helps with jellyfish burns.....it agglutinates the lectin causing the burn
Posted by: Ribbit, Sunday, October 18, 2009, 2:18am; Reply: 7
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?
Posted by: Ribbit, Sunday, October 18, 2009, 2:19am; Reply: 8
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.
Posted by: Shelly, Sunday, October 18, 2009, 4:25am; Reply: 9
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.(hugegrin)
Posted by: Tom O, Sunday, October 18, 2009, 1:18pm; Reply: 10
Thanks for all the suggestions! I'll have a look at the health food store and report back if I find anything.
Posted by: Debra+, Sunday, October 18, 2009, 1:26pm; Reply: 11
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.(hugegrin)


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

Debra :)

Posted by: C_Sharp, Sunday, October 18, 2009, 4:53pm; Reply: 12
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
Posted by: Tom O, Monday, October 19, 2009, 8:12pm; Reply: 13
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?
Posted by: mikendomsmum, Monday, October 19, 2009, 8:31pm; Reply: 14
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.   :)
Posted by: Lola, Tuesday, October 20, 2009, 6:52am; Reply: 15
use seaweed, dries and ground with other compliant spices to sprinkle on your food...
Posted by: Amazone I., Tuesday, October 20, 2009, 1:15pm; Reply: 16
bioperine works super as a anticancer treatment with curcuma....(whistle)(smarty)(clap).....
Posted by: Katsy, Tuesday, October 20, 2009, 1:21pm; Reply: 17
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!
Print page generated: Wednesday, April 16, 2014, 4:41pm