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POPPY SEEDS
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Description:
The word poppy instantly brings to mind opium which is obtained from the poppy plant. Today, though the drug opium is banned in many countries, poppy seeds are eaten all over the world.
How to select:
Indian and European poppy seeds vary greatly in appearance. Both are very tiny and light but the Indian variety are ivory to beige while the European variety called Maw is dark grey. There is also a Turkish variety, which is tobacco-brown. Contrary to belief, poppy seeds do not give you a high and when they are cooked, they have a distinct nutty aroma.
Use:
Indian cookery uses only the cream coloured seeds as the grey ones affect the colour of the final product. They are soaked and ground to thicken gravies. In India, poppy seeds are usually ground with other spices and used to thicken curries and vegetables. Poppy seeds are cooked with jaggery and coconut, enveloped in a case of flaky pastry and deep fried to make a delicious sweet called karanji. They are also sprinkled over naan bread and cooked in a clay oven called a tandoor. In Turkey, poppy seeds are made into sweet halva and in the Middle East, they flavour bread and desserts.
How to store:
Store it in a airtight container in a cool dry place.
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