Good question! Our Papain (natural Papaya-based enzymatic meat tenderizer) is a pure enzyme powder, not a whole fruit powder. It's derived from papaya, but what you get is the concentrated enzyme itself — no fillers, no fruit fiber, no sweetness — just the working power that breaks down tough meat fibers.
- How to use it: Sprinkle a light, even coating (about 1/4 tsp per pound of meat) directly onto the surface.
- Prep tip: Pierce the meat a few times with a fork so the enzyme can work into the fibers.
- Timing matters: Let it sit 15-30 minutes at room temperature before cooking — don't oversoak, or the surface can turn mushy.
- Best uses: Great on flank steak, tougher cuts, or game meats before grilling or braising.