Poppy Seed Whole

Botanical Name - Papaver somniferum Other Names - mawseed Origin - Canada Flavor Profile - Poppy seeds have a nutty taste that becomes spicy-sweet with heat. They go well with sesame seeds, thyme, rosemary, cumin, ginger and turmeric. Culinary Usages - Use to flavor bagels, pastries, pretzels, cakes and candies, as well as coleslaw and salad dressings. In the Middle East, poppy seeds are added to chutneys, curries, kormas, roasted root vegetables, casseroles and au gratin dishes. They are also fried in butter just until fragrant and then mixed into hot pasta. The poppy seed (Papaver somniferum) is a tiny, kidney shaped seed from the poppy flower. It has been cultivated for some 3,000 years throughout Asia, Asia Minor and parts of the Middle East for food seasonings and as a medicinal herb. Although the poppy is sometimes grown for its opiate properties, culinary poppy seeds are allowed to mature, leaving them devoid of opiates at the time of harvest. When used for food seasonings, pop