Poppy Seeds


Poppy seeds are obtained from the capsules of Papaver somniferum, annual plant of the family Papaveraceae and one of the first spices grown by man. Moreover, in ancient times it was thought that the seeds from this plant had magical powers and were, therefore, kept in pockets, like lucky charms.

The poppy seeds contain many beneficial substances and are great allies to maintain proper functioning of our body.

Poppy seeds are particularly common in Europe, India – especially in the Moghul and Bengal cuisine where they are often used in sauces and condiments – and in Japan where the ground seeds enter the composition of the Shichimi togarashi mixture. In our local cuisine, they are excellent especially as an additional and decorative ingredient in the preparation of homemade bread, crackers, cakes and biscuits and are among the typical components often used in strudel, bagels and pretzels. They can, however, also enrich the muësli for breakfast, smoothies, couscous, bulgur and rice salads or serve as a garnish for veloutés and soups.