Derived from the poppy seed plant (Papaver somniferum), with a long history of being utilized in Central and Eastern Europe, from the time of Ancient Greeks and Romans.
They are usually black seeds, although they can also be white or deep blue. They are delicious, small, kidney-shaped seeds that are collected for cooking or as a source of poppy seed oil.
Poppy seeds are flavorless until they are roasted, at which point they take on a nutty flavor akin to sesame seeds. Garlic, onion, lemon or orange zest, rum, vanilla, raisins, heavy cream, cinnamon, nutmeg, and blanched almonds or walnuts all pair quite well with them.
Even a tiny daily intake of poppy seed may assist with symptoms such as constipation, dry skin, achy joints, and weak bones since they include manganese, calcium, copper, zinc, iron, linoleic acid (an omega-6 fatty acid), and fiber.
Poppy seeds can be used as a natural sedative and sleep aid, according to Ayurvedic medicine, by steeping them with other beneficial components such as coconut powder, cumin, nutmeg, turmeric, ghee, or milk.
Poppy seeds are used in a variety of cuisines across the world to provide a deep nutty taste to oatmeal, yogurt, granola, salad dressing, muffins, cakes, bagels, bread, and pastries.
BONUS TIP: When these seeds are cooked in milk, they become a beautiful shade of blue, as does the milk.
◉ Spices should be stored in airtight glass containers -in a cool, dark, and dry area- to preserve their flavor and properties.