The tiny slate-blue (or pale white) seed of the opium poppy — used in baked goods worldwide and as a thickener in Indian curries.
Where it comes from
Poppy seeds come from Papaver somniferum, the opium poppy, but the seeds themselves contain only trace amounts of the narcotic alkaloids. Czech Republic, Turkey, and India produce the majority of the world’s culinary crop. Indian cuisine uses the smaller, paler white poppy seed (khus khus), while European and Middle Eastern baking favors the slate-blue type.
Flavor & pairing
Untoasted, the seeds are quietly nutty. Toasting unlocks a much fuller flavor — a sweet, almost popcorn-like aroma with bitter edges. Poppy seeds pair with lemon, honey, white cheese, almonds, and rich doughs.
How it’s used
Central European bakers grind the blue seeds with milk and sugar for the filling of makowiec (Polish poppy seed roll) and hamantaschen. American bagels and rolls take a sprinkle on top. Indian curries thicken the gravy by grinding soaked white poppy seeds into a paste, particularly in Bengali and Hyderabadi dishes.
Trade history
Eating large quantities of poppy seeds can produce a positive opium screen on drug tests, even though the seeds themselves are non-narcotic.
Find more spices by letter
Poppy Seed starts with P and ends with D. Browse other spices along the same letter.
Spices that contain a letter from "Poppy Seed":