Nuts

Poppy Seed

Poppy seed is the tiny oilseed of Papaver somniferum used in baking, noodles, and spice pastes. Blue and white types differ mainly in colour and regional tradition; both are nutty when toasted. Culinary seed is distinct from opium latex uses of the same species. Store airtight—oils go rancid.

Also known as: Blauwmaanzaad, Khus khus, Mák

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Cuts & parts

Oil

Paste

Seed

Breeds & varieties

A sample of named types with their own origin and culinary profiles.

View all

Dutch Blue

Indian White

Turkish Blue

White Poppy Seed

Blue Poppy Seed

Papaver somniferum

Characteristics

Preparations

CrackedDriedFreshGroundPowderRoastedToastedWhole

Provenance

BiodynamicExport GradeFair TradeHand HarvestedNon-GMOOrganicPesticide FreeSingle OriginSun Dried

Sources

Indoor FarmedOutdoor FarmedWild

Traits

CrunchyDelicateEarthyMildNuttyOilySweetToasty

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 578

Amount per 100 g

Total Fat 56 g
Saturated Fat 6.97 g
Trans Fat 0 g
Monounsaturated Fat 29.7 g
Polyunsaturated Fat 13.4 g
Cholesterol 0 mg
Sodium 4.93 mg
Salt 0.01 g
Total Carbohydrate 18.4 g
Dietary Fibre 7.78 g
Total Sugars 4.24 g
Complex / starch 4.76 g
Protein 18.8 g
Water 4.17 g

Detailed nutrients

Energy 578 kcal
Water 4.17 g
Carbohydrates 18.4 g
- Sugars 4.24 g
  - Monosaccharides 2.96 g
  - Disaccharides 1.27 g
- Starch 4.76 g
  - Amylose 1.19 g
  - Amylopectin 3.57 g
  - Digestible Starch 4.05 g
  - Resistant Starch 0.48 g
- Fibre 7.78 g
  - Soluble Fibre 2.72 g
  - Insoluble Fibre 5.06 g
Protein 18.8 g
- Plant Protein 17.9 g
Fat 56 g
- Saturated Fat 6.97 g
- Monounsaturated Fat 29.7 g
- Polyunsaturated Fat 13.4 g
  - Omega-3 1.34 g
  - Omega-6 6.68 g
Vitamins 83 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.19 mg
- Vitamin B2 — Riboflavin 0.14 mg
- Vitamin B3 — Niacin 1.87 mg
- Vitamin B5 — Pantothenic Acid 0.46 mg
- Vitamin B6 0.14 mg
- Vitamin B7 — Biotin 13.6 µg
- Vitamin B9 — Folate 35.9 µg
- Vitamin C 2 mg
- Vitamin E 4.39 mg
- Vitamin K 4.3 µg
Minerals 246 mg
- Major Minerals 237 mg
  - Calcium 66 mg
  - Sodium 4.93 mg
  - Potassium 166 mg
- Trace Minerals 9.2 mg
  - Iron 1.1 mg
  - Zinc 3.1 mg
  - Iodine 5 µg
Salt 0.01 g
- Sodium Chloride 0.01 g

Vitamins

vitamin-c: 2 · vitamin-a: 20 · vitamin-b1-thiamine: 0.19 · vitamin-b2-riboflavin: 0.14 · vitamin-b3-niacin: 1.87 · vitamin-b5-pantothenic-acid: 0.46 · vitamin-b6: 0.14 · vitamin-b7-biotin: 13.6 · vitamin-b9-folate: 35.9 · vitamin-e: 4.39 · vitamin-k: 4.3 ·

Minerals

Sodium: 4.93 · Potassium: 166 · Calcium: 66 · Iron: 1.1 · Zinc: 3.1 · Iodine: 5 ·

Nuts pack energy-dense oils, plant protein, and fibre; sodium stays low until salted.

In the kitchen

Culinary partners and combinations that usually underperform with Poppy Seed.

Pairs well with

Classic and complementary matches

Butter
Honey
LemonCentral European baking
Milk
Potato

Usually avoid with

Often clash in flavour or tradition

History

3000 BCE

Poppies were cultivated in the Mediterranean and Near East for seed and oil.

1000IN

White poppy seeds entered Indian sweets and korma-style pastes.

1600DE

Central European baking fixed blue poppy seed fillings in pastries and breads.

1900

Culinary poppy seed became a standard bakery spice worldwide.