Product Description
PURPOSE
WHAT IS IT?
Barley, blue sesame seeds, honey and walnuts
Poppy seed is an oilseed obtained from the opium poppy.
There are three different types: blue; black; and white.
The tiny ovaline seeds have been harvested from dried seed pods, by various civilizations, for thousands of years.
They are
- A garnish
- A filling
- A thickening agent
EXPERIENCE
The seeds have a slightly nutty flavor. As a garnish, or topping, they impart both a touch of color, and happy crunch, on baked goods, with fruit, on meats, and more. Cooked as a sweet, or savory paste, they can be a filling, or a thickener. Being relatively taste neutral, they are both a textural, that behaves like a nut paste, and a flavor-carrying agent for fruits, mushrooms, meats, and more.
PROPER STORAGE & DISPOSAL
Poppy seeds are best kept in an airtight, opaque storage system, in a cool, dark place. These seeds can go rancid. Anything unused should be disposed of after six (6) months.
ALLERGY & HEALTH WARNING
Allergy Warning
While the seeds themselves have no opium, or codeine, scant trace amounts can remain. If you have an allergic reaction to these types of drugs, it is best to avoid consumption of poppy seeds.
Health Warning
There are trace elements of addictive substances attached to poppy seeds. If you take randomized drug tests for any reason, do not consume poppy seeds. They can false-trigger tests for opioids.
CULINARY GEOGRAPHY
TRADITIONAL USES
- Kutia - An Eastern European holiday tradition of barley, poppy seeds, honey, and toasted walnuts.
- Lemon Poppyseed Poundcake
- Poppy seed salad dressing.
- Baghara Baingan - baby eggplants cooked in a rich paste made from poppy seeds, sesame seeds, peanuts, and coconut.
- Rugelach - A Jewish pastry stuffed with a poppy seed filling.
IMPROVISATIONAL ‘RIFFS’
There are a lot of opportunities to think outside of the box with blue poppy seeds, beyond the usual bread toppings, pastry fillings, and Indian sauces.
They’re a fabulously small, beautifully crunchy texture! So we can extend our imagination into all kinds of places.
- River Stones - Broken Rice mottled with crushed poppy seed molded into a river stone as a plating element
- Poppy shrimp gyoza
- JB Crunch Roll - A salmon/cream cheese sushi roll rolled in freshly toasted blue poppy seeds.
- Poppyseed Matcha crepe cake
- Hummus Deviled Eggs with caviar/poppy seed topping
- Sausage stuffed with pork, poppy, shallot and preserved lemon
THE BACKSTORY
The first known records of poppy seed cultivation are from the Bronze Age, in what is now the Czech Republic. Sumerian clay tablets, about 3,400 BCE provide earliest written records. These were most likely medicinal plants.
The Greeks were the first culture that are known to have used them as a foodstuff. Cultivation began around 850 BCE. The oil-rich seeds, mixed with honey, was a fortifying meal.
AKA
- bizur al khushkhash
- graines de pavot
- hạt dầu dưa
- keshi no tane
- khas-khas ke beej
- Khus Khus
- mák mag
- mák
- maka sjeme
- makovi nasinnya
- makovo seme
- makovoye semya
- Mandarin
- mèlét bpôpbpîi
- Mohn
- Mohnsaat
- Mohnsamen
- nasiona maku
- Papawer saad
- Poppy aba a wɔde yɛ aba
- poppy seed
- Pōstadānā
- seme di papavero
- semilla de amapola
- Semilla de amapola
- semințe de mac
- yang-gwibi-ssi
- ying sou zi
- yīngsù zǐ
- макові насіння
- маково семе
- маковое семя
- بذور الخشخاش
- खसखस के बीज
- পোস্তদানা
- เมล็ดป๊อปปี้
- 양귀비씨
- ケシの種
- 罂粟籽
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