Poppy seed

Small, grayish-blue seeds with a gently sweet aroma and a slightly spicy flavor. Poppy seeds are one of the most widespread spices in human history — used in baking and confectionery from Ancient Egypt to the present day.

The spice we use

Dry poppy seeds in their natural form. Small size, enhanced aroma and flavor that is well preserved under proper storage conditions. They contain natural oils that give them their characteristic crunch when toasted.

Botanical identity

Derived from the plant Papaver somniferum of the Papaveraceae family. The seeds do not contain opiates and are absolutely safe for consumption, harvested from ripe fruits before they open. Cultivated mainly in the Eastern Mediterranean, Europe and Asia.

Aroma, color and flavor

Gentle, slightly spicy aroma with a slight sweetness. Color grayish-blue to ash blue. They yield a more intense flavor when lightly toasted in a pan.

How it is used

A basic ingredient in breads and sweet preparations in Eastern Europe and India. Used as a topping for breads and bagels, in salads and dressings, and as a thickener in creamy dishes and soups. Excellent in baked goods (bagels, pita bread, muffins) and in puff pastries.

Combinations

Combines perfectly with honey, lemon, vanilla, and sweet spices in baking. With ricotta or feta cheese in savory preparations. When toasted in a pan, they retain their texture and aroma longer.

Natural appearance

Small seeds, grayish-blue to ash blue. Monolithic shape, smooth and airy texture.

Storage

In a sealed container, away from light, moisture, and heat. Retains flavor and natural oils for several months.

Precautions

Belongs to the Papaveraceae family (Papaver somniferum). The seeds do not contain opiates and are safe for consumption. Allergy to the Papaveraceae family is rare but present. During pregnancy or breastfeeding, consult a doctor before regular use in large quantities.

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