Poppy Seeds

Poppy seeds are harvested from the opium poppy (Papaver somniferum) and are available in two varieties: the western type, which are slate blue-coloured, and the Indian type, which are off-white. Both types are similar in flavour and texture and may be used interchangeably in recipes. They have a mild sweetish aroma a mild nutty flavour, with sweet-spicy under-tones. Both the flavour and the aroma may be enhanced by baking or roasting the seeds gently.

In the west, poppy seeds are generally used for sprinkling on top of baked goods, such as breads, bagels, muffins, cakes and pastries. They may also be added to noodles, pasta, vegetables and sauces, or they may be sprinkled into salads and coleslaws. In the east, they are often ground to make a floury curry spice that adds texture rather than flavour, which is then used to thicken curries and to make chapattis. They are also added whole to ghee, chillies, tamarind, garlic and salt to produce poppy seed chutney.