Using Poppy Seeds in Indian Cooking
Poppy seeds are a oilseeds that come from the opium poppy but they contain very low levels of opiates which are harvested from the dried seed pods of the flower. They are used widely across kitchens of the world and are highly nutritious. The seeds are tiny in size with a kidney bean shape and can be white, black or blue. The black seeds tend to be the most popular and are used in breads, puddings (such as the German Mohnstrollen), as a thickening agent and is also pressed to make poppyseed oil.
White poppy seeds are more commonly used in Indian cuisine come from the opium poppy . In the North poppy seeds are mainly used to thicken sauces adding a nutty texture such as the Korma.
In Bengali cuisine the seeds become an ingredient in there own right and is used in a number of dishes where the seeds are ground and used them in dishes with potatoes, prawns and chicken.
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