Poppy seeds are tiny seeds that come from the poppy flower. They have a nutty taste and a crunchy texture. Poppy seeds can be used whole or ground into meal. They are used in pastries, cakes, bread and many other dishes both sweet and savoury. Poppy seeds can also be pressed to produce oil.
Because they are so small poppy seeds work well in cakes. It is most commonly added to lemon cake.
They are also sprinkled on to bagels before baking to allow them to stick to the top.
In Indian cooking poppy seeds are added to curries, bread (like nan bread) and side dishes.
They come in two different varieties that can be distinguished by their colour.
The most common variety has a blue-grey colour and a strong flavour. They have a slightly bitter taste so they are commonly added to sweet dishes.
The other less common variety is white and has a much sweeter taste.
Poppy Seed Nutritional Infomation
Poppy seeds have many health benefiting qualities.
They have strong antioxidant properties and are rich in many types of fatty acids which help lower your “bad cholesterol” levels.
They are also rich in dietary fibre which helps your digestive tract function properly and eases constipation.
They also have an impressive vitamin profile! They are high in complex B vitamins like thiamin, pantothenic acid, pyridoxine, riboflavin, niacin, and folic acid. They also contain good levels of minerals like iron, copper, calcium, potassium, manganese, zinc and magnesium.