Poppy Seed

The poppy plant is an annual with showy flowers that range from white to pink or purple, followed by a rounded seed capsule. When the capsule dries, small holes open beneath its cap and shake out hundreds of minute seeds, each about one millimetre in size. The seeds can be blue-grey, white or brown, and they have a crunchy texture and mild nutty flavour that becomes stronger when toasted. The same plant is the source of opium, but the seeds themselves do not make opium; they contain only traces of alkaloids from contamination during harvesting.

The opium poppy is believed to have been domesticated in the western Mediterranean region and has been cultivated across Europe and Asia for thousands of years. Seeds are produced for food in the Czech Republic, Turkey, Spain, Hungary, Australia, India and other countries. Growing the plant is regulated in many countries because of the opium it can produce, so culinary seed varieties are often bred with low alkaloid content. Capsules are harvested after they dry, and seeds are shaken out and cleaned.

Poppy seed has been found at Neolithic sites in Europe, and was used in ancient Egypt, Greece and Rome. It was known for flavouring bread and sweets, and the plant was also valued for its medicinal and soporific qualities. Medieval Europeans used poppy seeds in cakes and pastes, and the tradition of poppy seed pastries remained strong in Central and Eastern Europe.

Poppy seed is central to Central European baking, from Polish makowiec and Czech buchty to Hungarian beigli and Jewish hamantaschen. In India, white poppy seeds known as khus khus are used to thicken curries and make sweets. In some countries a few seeds eaten shortly before a drug test can produce a positive opiate result, which led to guidelines about cut-off levels. Today poppy seed is a common topping for bagels, rolls and crackers.

Poppy seeds are sprinkled on breads, bagels and rolls, mixed into batters for cakes and muffins, and ground with milk and sugar to make a sweet filling for pastries. In Indian cuisine, white seeds are ground into pastes to thicken sauces and kormas. In Germany and Central Europe they are made into noodle and dumpling dishes. Toasting the seeds briefly in a dry pan helps release the nutty flavour. Poppy seed oil is used in cooking and for artists' paint. Seeds should be stored in a cool, airtight container to prevent rancidity.

Poppy seeds contain healthy unsaturated fats, protein and fibre, and are a good source of calcium, manganese, copper and magnesium for their small size. Typical serving sizes are small, so the contribution to the diet is modest, but regular use in baking can add useful minerals. The seeds contain small amounts of plant compounds and oxalates. They are best seen as a nutritious flavouring.