"Siesta", Poppy Seeds (Makovie Zernishki), 250g, Poland

"Siesta", Poppy Seeds (Makovie Zernishki), 250g, Poland
Click to enlarge
Price: $4.99




Poppy seeds have primarily culinary uses, as intact seeds and as a paste of ground seeds. The seeds are used as a spice, a condiment, a decorative garnish, a thickener, and a main ingredient. They are used in many baked goods, main course dishes, and desserts.

They are also the source of poppyseed oil, and the solids that remain after the oil is expressed are a valuable animal feed. Poppy seeds are often a component of bird seed mixtures as they are very nutritious and can also be given separately in higher amounts to treat gastrointestinal distress, diarrhoea, and similar afflictions as well as pain and discomfort in many types of birds.

Whole poppy seeds are widely used as a spice and decoration in and on top of many baked goods. In North America they are used in and on many food items such as rusk, bagels, bialys, muffins and cakes, for example, sponge cake. Across Europe, buns and soft white bread pastries are often sprinkled on top with black and white poppy seeds (for example Cozonac, Kalach Kolache and, Kolacz).

Poppy seeds are used in various German breads and desserts as well as in Polish cuisine. Like sesame seeds, poppy seeds are often added to hamburger buns and make hot dog buns extra crunchy. Poppy seeds are widely used in Austrian, Czech, German, Hungarian, Romanian  Russian, Slovak, Turkish and Ukrainian cuisines. In India, Iran and Turkey poppy seeds are known as khaskhas or hashas and are considered highly nutritious, mostly added in dough while baking bread, and recommended for pregnant women and new mothers.

Polish makowiec, Slovak makovník, a nut roll filled with poppy seed paste In Lithuania and Eastern Slovakia a traditional meal is prepared for the Kucios (Christmas Eve) dinner from the poppy seeds. They are ground and mixed with water; round yeast biscuits (kuciukai; bobalky in Slovak) are soaked in the resulting poppy seed 'milk' (poppy milk) and served cold. In Central Europe poppy strudel is very popular, especially during Christmas.

In Jewish cuisine, pastries filled with poppy seed paste (hamantash) are traditional during Purim. 

Poppy seeds can also be used like sesame seeds to make a bar of candy. The bars are made from boiled seeds mixed with sugar or with honey. This is especially common in the Balkans, Greece and in the cuisines of former Austro-Hungarian countries.

Fillings in pastries are usually made of finely ground poppy seeds mixed with butter or milk and sugar. The ground filling is used in poppy seed rolls and some croissants and may be flavored with lemon or orange zest, rum and vanilla with 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 fillings texture and taste. A recipe for Ukrainian poppyseed cake recommends preparing the seeds by immersing in boiling water, straining and soaking in milk overnight.

In Indian traditional medicine (Ayurveda), soaked poppy seeds are ground into a fine paste with milk and applied on the skin as a moisturizer.

Poppy seeds are pressed to form poppyseed oil, a valuable commercial oil that has multiple culinary, industrial, and medicinal uses.

Poppy seeds are highly nutritious, and less allergenic than many other seeds and nuts. 

Poppy seeds are a potential source of anti-cancer drugs.


Product Reviews

Login or Register to write the first review.