Poppy Seed

Papaver somniferum L.

Origin / Harvest:

• Australia / February-March
• Czech Republic / August-September
• Turkey / July-August

Description & History

Poppy cultivation dates back to 1400 B.C. in Crete where it was grown for its sedative properties. Although coming from the same plant that produces opium, the poppy seed we eat is not narcotic because it is formed after the capsule has lost its opium–yielding potential. Early Greeks and Romans incorporated poppy into both their food and medicines; early Egyptians pressed the seed into cooking oil. Today, poppy is grown mostly for pharmaceutical purposes; the seed is a byproduct.

Poppy seed is typically bluish-black in color but a white variety also exists and is popular in Scandinavian countries.

Uses

In modern times, we are now most familiar with poppy seed as an ingredient in baked goods. The tiny poppy seeds, which have an agreeable nutty flavor and no narcotic properties, are widely used as a condiment on rolls, pastry and baked goods. Poppy spreads, sweet or savory, can make an excellent pastry filling. They can also be crushed to produce edible oil. Roasting or crushing the seed will bring out the fullest poppy flavor.

Nutrition

Poppy seeds are a very good source of calcium and manganese. They are also a good source of thiamin, magnesium, phosphorus, zinc and copper.

Poppy