Poppy seeds are small blue-black seeds that are obtained from the opium poppy flower although they do not have a narcotic effect. These seeds have a subtle hazelnut-like or nutty flavour. Poppy seeds are used to flavour breads, cakes, cookies and pastries.
Tiny gray seeds with a nutty flavor. Use only fresh seeds; they turn rancid quickly. A favorite in cakes, biscuits, breads, sweet pastries and salad dressings
The seeds of the poppy plant are alkaloid free and safe for all culinary purposes. Used in Ayurvedic medicine for digestive problems. Used topically, the seed provide gentle exfoliation properties.
use only in small amounts, exfoliates, cleanses and stimulates the skin
Originally from Holland, these tiny, dark seeds of the poppy flower are quite fragrant. Poppy seeds are used more for their crunch than their flavor and are found in and on top of many breads and rolls.
Tiny black seeds from the poppy flower that add a crunch and sweetness to muffins and other baked goods.