Poppy Seeds White are an oilseed grown on the opium poppy plant. The seeds have a yellowish-white colour and are kidney-shaped. They are used both for their flavour and as a decoration. There is little difference in flavour between white & blue seeds. They both have a pleasant sweet nutty flavour, that compliments savoury & sweet cooking. However the white poppy seeds are slightly less sweet than blue poppy seeds. The white seeds are especially used in lentil and rice dishes and as a thickener in sauces and curries due to their starchy qualities. They can be used when your dish calls for a subtle crunchy texture. Their nutty flavour is optimised when they are toasted to release their natural oils and caramelise the seeds.
- Use toasted seeds in vegetables, rice or noodles.
- In Indian cuisine use in curries and sauces
- It goes well with breads, biscuits and cakes.
White Poppy seeds contain a rich resource of carbohydrates and calcium that are considered to be a good source of energy. Poppy seeds white´s oil is rich in linoleic acid, health and protecting the heart against cardiovascular diseases and heart attacks.
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Other names or spelling: Blue Poppy Seed, White Poppy Seed, Maw Seed, Papaver somniferum