Spice
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
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Breeds, cuts & preparations
Variety
Blue Poppy SeedDutch BlueIndian WhitePapaver somniferumTurkish BlueWhite Poppy Seed
Source
Indoor FarmedOutdoor FarmedWild
Provenance
BiodynamicExport GradeFair TradeHand HarvestedNon-GMOOrganicPesticide FreeSingle OriginSun Dried
Preparation
CrackedDriedFreshGroundPowderRoastedToastedWhole
CommonCharacteristic
CrunchyDelicateEarthyMildNuttyOilySweetToasty
History
Poppies were cultivated in the Mediterranean and Near East for seed and oil.
IN
White poppy seeds entered Indian sweets and korma-style pastes.
DE
Central European baking fixed blue poppy seed fillings in pastries and breads.
Culinary poppy seed became a standard bakery spice worldwide.