Poppy seed

Poppy seedis anoilseedobtained from thepoppyplant (Papaver somniferum). The tiny, kidney-shaped seeds have been harvested from driedseed podsby various civilizations for thousands of years. It is still widely used in many countries, especially inCentral EuropeandSouth Asia, where it is legally grown, used in food products and sold in shops. The seeds are used whole or ground into meal as an ingredient in many foods – especially inpastryandbread– and they are pressed to yieldpoppyseed oil.
The poppy seed is mentioned in ancient medical texts from many civilizations. For instance, the EgyptianEbers Papyrus, written c. 1550 BC, lists the poppy seed as asedative.TheMinoan civilization(approximately 2700 to 1450 BC), a Bronze Age civilization which arose on the island ofCrete, cultivated poppies for their seeds, and used a milk, opium and honey mixture to calm crying babies. TheSumeriansare another civilization that are known to have grown poppy seeds.
Poppy seeds are less than a millimeter in length, kidney-shaped, and have a pitted surface.It takes about 3,300 poppy seeds to make up a gram, and between 1 and 2 million seeds to make up a pound.The primary flavor compound is 2-pentylfuran.
The seeds are cultivated for the flowers they produce. Annual and biennial poppies are used to cultivate from seed as they are not difficult topropagate, and can be put directly in the ground during winter.TheCalifornia poppy(Eschscholzia californica), for example, is a striking orangewildflowerthat grows in the Western and Northwestern United States.
In 2023, world production of poppy seeds was 10,578tonnes, led byTurkeywith 75% of the total, followed byPalestineandSerbiaas other producers (table).
The poppy seeds harvest can be aby-productof cultivation ofPapaver somniferumforopium,poppy straw, or both opium and poppy straw. However, harvesting for poppy seeds of superior quality is in conflict with harvesting for opium as poppy seeds should be harvested when they are ripe, after the seed pod has dried. Traditionally, opium is harvested while the seed pods are green and the seeds have just begun to grow and their latex is abundant. Poppy straw can be a by-product of cultivation of poppy seeds. Compared to the seed pod and straw, the seeds contain very low levels ofopiates.The seeds may be washed to obtainpoppy teabut a large amount is needed, around 300–400 g depending on the levels of opiates.
Since poppy seeds are relatively expensive, they are sometimes mixed with the seeds ofAmaranthus paniculatus, which closely resemble poppy seeds.
In a 100 gram amount, poppy seeds provide 525caloriesand are a rich source ofthiamin,folate, and severalessential minerals, includingcalcium,iron,magnesium,manganese,phosphorusandzinc(table). Poppy seeds are composed of 6% water, 28%carbohydrates, 42%fat, and 21%protein(table).
Whole poppy seeds are widely used as a spice and decoration in and on top of many baked goods and pastries. InNorth Americathey are used in and on many food items such aspoppyseed muffins,rusk,bagels(like theMontreal-style bagel),bialys, and cakes such assponge cake. Poppy seeds can also be used likesesameseeds, added to hamburger buns or to make a bar of candy. The bars are made from boiled seeds mixed with sugar or with honey. This is especially common in theBalkans, Greece and even in the cuisines of former Austro-Hungarian countries.
The color of poppy seeds is important in some uses. According toThe Joy of Cooking, "the most desirable come fromHollandand are a slate-blue color."When used as a thickener in some dishes, white poppy seeds are preferred, having less impact on the color of the food. In other dishes, black poppy seeds are preferred, for maximum impact. Blue poppy seeds are used in various German breads and desserts as well as inPolish cuisine.
Poppy seeds can be ground using a generic tool such as amortar and pestleor a small domestic type electricblade grinder, or a special purpose poppy seed grinder.  A poppy seed grinder (mill) is a type ofburr grinderwith a set aperture that is too narrow for intact poppy seeds to pass through.  A burr grinder produces a more uniform and less oily paste than these other tools.
Thepoppy seed pasteis used for fillings in pastries, sometimes mixed with butter or milk and sugar. The ground filling is used inpoppy seed rollsand some croissants and may be flavored with lemon or orange zest,rumandvanillawith raisins, heavy cream, cinnamon, and chopped blanched almonds or walnuts added. For sweet baked goods, sometimes instead of sugar a tablespoon of jam, or other sweet binding agent, like syrup is substituted. The poppy seed for fillings are best when they are finely and freshly ground because this will make a big difference in the pastry filling's texture and taste.
Poppy seed paste is available commercially, in cans.  Poppy seeds are very high in oil, so commercial pastes normally contain sugar, water, and an emulsifier such assoy lecithinto keep the paste from separating.  Commercial pastes also contain food preservatives to keep them from becoming rancid.
In the United States, commercial pastes are marketed under brand names includingSoloand American Almond.  Per 30 gram serving, the American Almond poppy seed paste has 120 calories, 4.5 grams fat, and 2 grams protein.
Poppy seeds are pressed to formpoppyseed oil, a valuable commercial oil that has multiple culinary and industrial uses.
Poppy seeds are often used as bird seed, in which case they are usually called maw seeds.
Poppy seeds are used around the world in variouscuisines.
Across Europe,bunsand soft white bread pastries are often sprinkled on top with black and white poppy seeds (for examplecozonac,kalach,kolacheandkołacz).
The seeds of the Czech blue poppy (food safety cultivarsPapaver somniferum)are widely consumed in many parts of Central and EasternEurope. The sugared, milled mature seeds are eaten withpasta, or they are boiled withmilkand used as filling or topping on various kinds of sweetpastry. Milling of mature seeds is carried out either industrially or at home, where it is generally done with a manual poppy seed mill.
Blue poppy seeds are widely used inAustrian,Croatian,Czech,Danish,German,Hungarian,Lithuanian,Polish,Romanian,Russian,Serbian,Slovak,Slovenian,TurkishandUkrainiancuisines.
The states of former Yugoslavia (notably North Macedonia and Serbia, but also Croatia and Bosnia) have a long tradition of preparing poppy seed pastry (štrudla, baklava, pajgle) and dishes (pasta with poppy seeds). In Slovenia blue poppy seeds are used in traditional dishes such as prekmurska gibanica and makova potica.
InPoland,Hungary,Lithuaniaand EasternSlovakia, a traditional dessert is prepared for theChristmas Evedinner from poppy seeds. They are ground and mixed with water or milk; round yeast biscuits (kūčiukaiinLithuanian;opekanceorbobalkyinSlovak) are soaked in the resulting poppy seed 'milk' (poppy milk) and served cold.
InCentral Europe, poppystrudelis very popular, especially duringChristmas. In Germany, Poland and countries belonging to the former Austro-Hungarian Empire, poppy seed pastries calledMohnkuchenare often eaten around Christmas time.Recipes for Mohnstriezel use poppy seed soaked in water for two hoursor boiled in milk. A recipe forUkrainianpoppyseed cake recommends preparing the seeds by immersing in boiling water, straining and soaking in milk overnight.
In Eastern EuropeanJewish cuisine, pastries filled with black poppy seeds in a sugary paste are traditional duringPurim, which occurs exactly one month beforePassoverand approximately a month beforeEaster.  Traditional pastries include poppy seedkalácsandhamantashen, both sometimes known asbeigli(also spelledbejgli).  Poppy seed hamantashen were the main traditional food eaten byAshkenazi Jewsat Purim until the filling was replaced by other fruit and nut fillings.  Poppy seed pastries are common in Jewish bakeries and delicatessens throughout theUnited States.
InIndian cuisine, particularlyBengali cuisine, white poppy seeds are added for thickness, texture and flavor to recipes. Commonly used in the preparation ofkorma, ground poppy seeds, along with coconut and other spices, are combined into a paste added during cooking. Poppy seeds are widely used in many regional Indian cuisines. One dish, originating fromKhulna, is aloo posto (potatoand poppy seeds) which consists of ground poppy seeds cooked together with potatoes and made into a smooth, rich product, which is sometimes eaten withrice.There are many variants to this basic dish, replacing or complementing the potatoes with other ingredients, such asonions(penyaj posto),pointed gourd(potol posto),Ridged Luffa(jhinge posto),chicken(murgi posto), andprawns(chingri posto).Chadachadiis another dish from Bengali cuisine and includes long strips of vegetables, sometimes with the stalks of leafy greens added, all lightly seasoned with spices like mustard or poppy seeds and flavored with aphoron. One dish involves grilling patties made fromposto, sometimes frying them (postor bora). Another dish involves simply mixing uncooked ground poppy seeds (kancha posto) withmustard oil, chopped greenchili peppers, fresh onions and rice. Kacha posto bata (uncooked poppy seeds paste) with mustard oil is a very popular dish in West Bengal as well as Bangladesh. Poppy seeds are widely used inKashmiras a topping on various breads, especiallykulcha.
Poppy seeds, along withtulsi (basil) seeds, are added to beverages such asthandai,sharbat,milkshakes,rose milk,almond milkandkhus khusmilk.
Poppy seeds locally called "khashkhash" are an essential ingredient in the preparation of a dish that consists of minced meat balls locally called "Kofta".
Allergy(type 1hypersensitivity) to poppy seeds is rare, but has been reportedand can causeanaphylaxis.
Although the drugopiumis produced by "milking" latex from the unripe fruits ("seed pods") rather than from the poppy seeds, all parts of the plant can contain or carry the opium alkaloids, especiallymorphineandcodeine.This means that eating foods (e.g.,bagels) that contain poppy seeds can result in afalse positivefor opiates in a drug test,although more refined tests can distinguish them.To minimize the problems caused by false positives, theUSADArecommends that athletes refrain from eating foods containing poppy seeds several days prior to a competitive event.
The sale of poppy seeds fromPapaver somniferumis banned inSingaporebecause of the morphine content. Poppy seeds are also prohibited inTaiwan, primarily because of the risk that viable seeds will be sold and used to grow opium poppies.
China prohibits spice mixes made from poppy seed and poppy seed pods because of the traces of opiates in them, and has since at least 2005.
Despite its present use inArab cuisineas a bread spice, poppy seeds are also banned inSaudi Arabiafor drug control reasons.
Travelers to the United Arab Emirates are especially prone to difficulties and severe punishments.
InSingapore, poppy seeds are classified as "prohibited goods" by theCentral Narcotics Bureau(CNB).