Poppy Seeds White
Best lightly roasted before use, imparting a nutty aroma and crunchy texture to dishes. In India the seeds are usually ground, to thicken and flavour sauces. Tastes good in sweet pastries, breads and is ideal for garnishing vegetables. Poppies are indigenous to Mediterranean regions, India, China, Turkey and Iran. Most poppy seeds today are produced in Holland and Canada.
Available in 100g jar.
Culinary UsesPoppy seeds are tiny nutty-tasting, blue-grey seeds used to flavour breads, cakes, rolls and biscuits. In Turkey, they are ground and used in desserts, while they are ground and used to thicken sauces in India. The seeds are also found in noodle, fish and vegetable dishes in Jewish, German and Slavic cooking. Poppy seeds add a nutty flavour and texture to cookies, cakes, breads, strudels and pastry crusts, as well as pancake and waffle
Blue Poppy seeds are considered 'European' poppy seeds because they are the kind seen most often on Western breads, bagels and in confectionery.
White poppy seeds are often referred to as 'Indian', 'Middle Eastern' or 'Asian' since they are featured in these cuisines. There is actually very little difference in flavour between the two, so usage is more a question of aesthetics or availability.
IngredientsWhite Poppy Seeds
Nutrition / Allergen InformationSuitable for vegetarians
Gluten Free
