The poppy seeds you use in your kitchen come from the same plant as opium. The opium Poppy (Papaver Somniferum) translates to “sleep-inducing poppy” and even though the seeds don't have a narcotic effect (these have a low alkaloid content; while the drug is prepared from the high-alkaloid unripe plant capsules). It is just an urban legend that eating enough of these could cause you to fail a drug test.
This is our Organic Poppy Seed and we have it harvested in Turkey. We also carry the Dutch Blue Poppy Seeds from Holland. You will enjoy the lightly nutty and sweet aroma while the taste is almost almond-like. In the west we delight in the flavor and delicate crunch of these blue-black seeds on breads, muffins and pretzels as well as with buttered egg noodles and fruit salad dressings. They are enjoyed in Jewish, German and Slavish cooking and in European and Middle Easterner cuisine they are found in breads, cakes, cookies and rolls. In Japan, they're added to spice mixtures while Northern Indian cooks sometimes use the ground seed to thicken sauces.
Try them on breads, green beans, cauliflower, potatoes and zucchini or in tea. Some of the popular poppy seed recipes are Poppy Seed Muffins, Poppy Seed Dressing and Lemon Poppy Seed Bread.
Helpful hint: Poppy Seeds do not grind very easily so unless you have a special poppy seed grinder, you should lightly roast the seeds (this will also enhance the flavor and fill your kitchen with the wonderful nutty aroma) and then use a pestle and mortar. In cooking and baking you can use either whole or crushed seeds and if you are using them for pastries, they should be covered with boiling water and then allowed to sit for 1-3 hours before grinding.
|
|
E-mail this product to a friend
Spices |
Seasonings |
Organics |
Salt-Free |
Chiles |
Spice Sets |
Gourmet Salts |
Recipes
