Nutty and pleasant tasting the poppy seed is high in fibre and B Vitamins. They look lovely and add a delicious tasty crunch and are a wonderful addition to any baking or raw food recipe. Have been used for culinary purposes for years and are often used in cakes, breads and as decoration. Ancient Egyptians were aware of poppy seeds harvesting from the poppy fruit head. The poppy plant grows up to 5 feet in height. It requires full sunlight and fertile soil to flourish and the flowers can be lilac, blue, red or white. The seed is harvested when the poppy flower has bloomed and are then dried.
Poppy seeds are high in antioxidants and their unique nutty flavor is because of many fatty acids and essential oils, which comprise about 50% of their weight. The seeds are especially rich in oleic and linoleic acids.
Poppy seeds outer husk is a good source of dietary fiber. 100 g raw seeds provide 19.5 g or 51% of recommended daily levels of fiber. The seeds are excellent source B-complex vitamins such as thiamin, pantothenic acid, pyridoxine, riboflavin, niacin, and folic acid. Many of these vitamins functions as co-factors in substrate metabolism especially fat and carbohydrates.
Poppy seeds contain good levels of minerals like iron, copper, calcium, potassium, manganese, zinc and magnesium. Copper is utilized in the production of red blood cells. Zinc is a co-factor in many enzymes that regulate growth and development, sperm generation, digestion and nucleic acid synthesis. Potassium is an important component of cell and body fluids that helps controlling heart rate and blood pressure. Manganese is used by the body as a co-factor for the powerful antioxidant enzyme, superoxide dismutase.
Poppy seeds are favorite items in many cultures and used in a variety of recipes. They add unique nutty flavour to the recipes, and look beautiful as a decoration on food. Their flavor is intensified by roasting them in a pan under mild heat. Gentle frying the seeds releases special aromatic essential oils in the seeds and enhance the crunchiness.
Poppy seeds are used either in the form of whole seeds, ground or as thick or thin paste in recipes similar to sesame seeds and tahini. Like with sesame, poppy seeds can also be sprinkled over toasts, breads, seafood.
In India and Pakistan where its seeds popular as "khus khus", gently fried poppy are ground in a mixer to prepare thin paste which is then added as thickening in dips, curries and in sweet dishes.
In raw food recipes the seeds are used for decoration, colour and flavour. They add a beautiful depth of flavour and work well when used in the crust of cheesecakes, or sprinkled over salads, ice cream or ice lollies. The paste can also be used to marble cakes and the seeds or dust can be used to roll energy balls or decorate cakes for a distinctive flavour. Poppy Power!
Per 8g serving: Protein 2 Carbs 2 Calories 46 All figures are approximate and can vary. Please consult your doctor before taking any products.