Poppy Seed: (herb seed) Tiny, gray-blue seeds of the poppy plant. The same plant produces opium and morphine, but the seeds have no drug significance. Nutty flavor and crunchy texture.
The seed has a rich fragrance and crunchy, nut-like flavor. The white poppy seeds form part of the Indian spices. They are added for thickness, texture and also give added flavor to the recipe. The sugared, milled mature seeds are eaten with pasta, or they are boiled with milk and used as filling or topping on various kinds of sweet pastry. Milling of mature seeds is carried out either industrially or at home, where it is generally done with a manual poppy seed mill. Poppy seeds are widely used in Karnataka cuisine, Turkish cuisine, Andhra cuisine, Bengali cuisine, Oriya cuisine, German cuisine, Slovak cuisine, Czech cuisine. Excellent as a topping for breads, rolls and cookies. Also delicious in buttered noodles.