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(Text)COMMON KITCHEN SPICES- 201 –
Keep It Fresh
Poppy seeds contain high quantities of oil, so they’ll go
bad quickly. To keep them fresh for longer, store in the
freezer for up to a year.In the Kitchen
Dishes: Breads, cakes, baked sweets, curries, stews, sauces, dressings
Prep: Dry-roast seeds (see page 150) for 2 to 3 minutes to enhance their nutty flavor
before adding to a dish, especially if they won’t be cooked. If they’ll be ground, a
quick dry-roast will also make them easier to grind, as they’re too small for a typi-
cal spice grinder when raw. Grind roasted seeds using a mortar and pestle or spice
grinder. If making a poppy seed paste,
soak the fresh seeds in boiling water
for about an hour so they expand and
soften; grind the seeds in their liquid to
create the paste.
Serve: Poppy seeds pair remarkably
well with carbohydrates and cheeses.
Sprinkle dry-roasted seeds over cheesy
potato dishes, pastas, and casseroles.
Bake them into crackers, cookies, cakes,
and muffins, especially in combination
with lemon, like the popular lemon–
poppy seed cake. Ground seeds are
cooked with honey and sugar to form a
thick paste filling for traditional Jewish
hamantaschen. They’re tossed into
Indian spice blends as a thickener cur-
ries, kormas, stews, and sauces, and also
used in Bengali cooking to flavor stews
and vegetables.SUBSTITUTION
- Sesame seeds
PAIRINGS
Fruits and Vegetables:
cauliflower, eggplant, green
beans, lemons, lettuce, onions,
oranges, potatoes, strawberries,
zucchini
Proteins: almonds, cashews,
cheeses, chicken, eggs, ham,
pork, walnuts
Seasonings: allspice,
cardamom, cassia, cinnamon,
cloves, coriander seeds, garlic,
ginger, honey, lemon juice and
zest, mustard, nutmeg, sesame
seeds, sumac, vanillaJob:07-61264 Title:RacePoint - Herb and Spice Companion
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Job:07-61264 Title:RacePoint - Herb and Spice Companion
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