These Dutch Blue Poppy Seeds from Holland are A1 Grade and have a nutty flavor and aroma that can be enjoyed in salad dressings, vegetable dishes, and in cakes and spice blends. The popular tiny seeds are liberally sprinkled on breads, pretzels, crackers and rolls, and they are delicious when mixed into cake, cookie or muffin batter and mixes or sprinkled on salads and noodles.
In Austria, poppy seeds can be found on strudels and in Japan they are an essential ingredient in the popular spice blend Shichimi Togarashi. Northern Indian cooks sometimes grind the seed and use it to thicken sauces. Not to be confused with their opium cousins (which are grown in Asia in particular in the “Golden Triangle” of Thailand, Burma and Laos) the culinary poppy plant is grown in Romania, Turkey, India, Australia, and the Netherlands (also known as Holland and home of the Dutch Blue).
The Dutch blue poppy is considered the best. A member of the Papaveracea family, the poppy grows to about five feet tall with pink or purple flowers and produces seeds that are very small, kidney-shaped, and slate blue in color. It takes 900,000 of them to tip the scale's one-pound mark! While poppy seeds are difficult to grind just dry roast them first and then you can stick them in your spice grinder or spice mill.
This is also one spice that due to their high oil content (and although the oil is relatively stable while the seed is intact) you can refrigeration or freeze them and it will slow the oxidation process and prolong the life of the seed.
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Spices |
Seasonings |
Organics |
Salt-Free |
Chiles |
Spice Sets |
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