Herb & Spice Companion

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HERB & SPICE COMPANION

• 200 –

POPPY SEEDS

Papaver somniferum

Flavors: nutty and sweet

They might have a nefarious reputation in some circles, thanks to the poppy plant’s

use in producing opiates, but poppy seeds themselves are a delicious and beloved sea-

soning for all sorts of baked goods. The tiny dark specks adorn bagels, rolls, and muf-

fins in bakeries throughout the United

States and Europe. With their subtle

nutty flavor, they’re also widely used in

savory dishes in India and parts of the

Middle East.

Although poppy seeds look black,

they’re actually a dark blue; Indian

cooking uses white seeds, while Middle

Eastern and Turkish cooks use brown.

White poppy seeds are an important

component in Japanese seven-spice

powder, or shichimi togarashi (see page

250), used to flavor soups and udon.

In the Garden

Because of their association with opiate production, growing poppy plants is illegal

in the United States, so check your local supermarket or spice shop for fresh seeds

to use in the kitchen. White and brown varieties will more likely be sold in specialty

stores and spice shops.

HEALTH BENEFITS

Poppy seeds contain high quantities

of dietary fiber, which encourages

healthy digestion and can help lower

cholesterol and blood sugar. They also

offer a significant dose of good-for-

your-bones calcium. However, poppy

seeds should not be eaten in large

quantities, as they do contain trace

amounts of psychoactive chemicals

known as opiates.

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