Blue Poppy

Widely used in both Oriental and Germanic cuisine, blue poppies are used to make poppyseed oil, which has a delicate, almond flavour. I particularly appreciate these grains roasted very lightly, together with sesame seeds.

The opium or breadseed poppy plant (Papaver somniferum) is an herbaceous annual with white or red flowers. It belongs to the same botanical family (Papaveraceae) as field poppies. The tall poppy plants produce globe-shaped pods that contain white or blue seeds. White poppy seeds are primarily cultivated in India, while blue poppyseeds are more common in Europe.

Poppy seeds do not contain any opium. The narcotic substance is found in the plants’ green, immature pods. 

Poppies are native to the Mediterranean basin. Arab merchants took them East and introduced them to Persia, India and China.

In cooking, poppy seeds are used to add flavor and texture to breads, bagels, cookies/biscuits, crackers and pastries. Poppy seeds can also be sprinkled on potatoes and raw vegetables. They pair well with cream and onions and can be added to a quiche lorraine or an onion tart. 

Poppy seed and sesame nougat is a popular sweet in Turkey. In India, ground poppy seeds are added to masala sauces to thicken them, while whole poppy seeds are used to season naan flatbreads.